Recipe Idea: Traditional British Yorkshire Puddings
Hi. It’s Lois at Recipe Idea Shop, talking about Yorkshire Puddings because Thursday, October 13, is National Yorkshire Puddings Day. We had to make some, of course. Sure is a funny name for it, though, because it is nothing like pudding! Traditional Yorkshire Puddings are made with the drippings from a roast (and I wasn’t making a roast, which means this really isn’t a traditional British recipe).
According to Wikipedia, “Originally the Yorkshire pudding was served as a first course with thick gravy to dull the appetite with the low-cost ingredients so that the diners would not eat so much of the more expensive meat in the next course.” But it’s so tasty that you will want to eat it with and without gravy! The batter for Yorkshire Puddings is similar to a thin pancake batter, but it’s baked in a buttered tin and looks a lot like popovers as you can see below.
My friend, Eileen Dight, who is British and lives in Ireland, sent me some pictures (but no recipe) of her family’s meal of Roast Beef and Yorkshire Puddings. The picture above was taken by Kate Dight. Eileen said they make the puddings using the meat drippings while the meat is resting. Thank you to Eileen and Kate for the photos. When I visit Eileen, I’ll be sure to try her version of these delicious gems.
Since I didn’t have Eileen’s recipe, I looked up recipes on allrecipes.com. I found one called Quick and Easy Yorkshire Pudding with a 4-plus star rating and tried that one. I didn’t have any cow’s milk and I used oat milk instead. The substitution worked fine, although I suspect it was a little sweeter than normal.
I also made some Gravy because both Wikipedia and Eileen specified serving it with gravy. Holy cow. That’s good!
In fact, my version of Traditional British Yorkshire Pudding is absolutely fabulous with gravy! It’s quite good on its own or with a dab of butter, too.
Read on for recipe and nutrition…
- 3 eggs
- 1 cup oat milk (or milk)
- 1 cup unbleached all-purpose flour
- 2 tablespoons butter, divided into 12 equal parts
- Heat oven to 375F degrees.
- Using a medium bowl, beat the eggs and the milk until smooth.
- Stir in the flour and set aside.
- Put a dab of butter (about 1/2 teaspoon) in each of the cups of a 12-cupcake muffin tin.
- Place the muffin tin in the oven for about 5 minutes to melt the butter.
- Divide the batter evenly in the muffin tin cups. Each tin should be about 2/3 filled.
- Bake 5 minutes.
- Reduce the heat to 350F degrees and continue baking for 25 minutes, until the puddings are puffed up and golden brown. They will deflate some as they cool.
- Serve with roast beef and gravy.