Eastern European

Easy Yorkshire Pudding

November 20, 2011
0 Ratings
  • Serves 4
Author Notes

When you make a great Sunday roast, you want something to mop up that gravy. A yorkshire pudding is not a dessert but a kind of souffle roll that was made to go with a hearty dinner. The old "Joy of Cooking" has you make the batter from warm milk and eggs, then refrigerate and bring back to room temp. I never seem to be that organized and I'm lucky to have the 15-20 minutes while the roast rests. If you remember to get your milk, butter and eggs to room temp--good for you! If not, just follow the easy shortcuts and you won't notice a difference! If you don't have a popover pan--no worries--a jumbo muffin (Texas) pan on a baking sheet works great! —lorigoldsby

What You'll Need
  • scant 1 cups flour
  • 1/2 teaspoon kosher salt (bruised)
  • 1/2 cup half n half
  • 2 eggs
  • pinch of white pepper
  • 1 tablespoon butter, cut into 4 slices
  • 2 tablespoons oil (divided 4- 1/2 t. in each well)
  1. Preheat oven to 400 degrees. On a baking sheet put a "Texas" sized muffin pan with 1/2 t. of oil in the bottom of 4 wells. Warm tray in oven while you prepare the mix.
  2. Mix flour and salt together. "Bruise" your salt by pinching it and rubbing it into the flour to make the coarse granuals smaller.
  3. Put half n half and water in bowl and microwave for 30 seconds to warm.
  4. Add eggs to warm milk/water. Allow to set for a few minutes to warm the eggs. Whisk together.
  5. Mix wet into dry and whisk til bubbles form. Allow to rest for 1-2 minutes.
  6. Take sheet out of oven, add a "slice" of butter to the oil.. The butter should bubble if the oil is hot enough. Stir to mix the oil and butter
  7. Pour mixture into each of the 4 cups. Bake for 20-24 minutes. They should rise like a souffle.

See what other Food52ers are saying.

  • AntoniaJames
  • lorigoldsby
  • Sagegreen
  • David Ballinger
    David Ballinger

Recipe by: lorigoldsby

I learned to cook with my Gran. I can still see her reading a recipe and figuring out how she would make it better. She was fearless about substituting ingredients--but also knowledgeable. She approached food in the same way she built her antique business--appreciate quality ingredients and workmanship, but don't be a snob. I think I carry those same beliefs in my approach to cooking. I love family style dinners, I love a fancy ladies' luncheon with my wedding china, or a backyard seafood boil to celebrate my husband's birthday...I love to share food with others.

6 Reviews

David B. March 18, 2013
Here is the true reciepe for Yorkshire Puddings from. Real Yorkshireman!

lorigoldsby March 18, 2013
Thank you! It's nice to see "true" recipes!
AntoniaJames December 22, 2011
How much water is used in Step 3? ;o)
lorigoldsby December 7, 2011
I posted on Facebook this recipe and a friend from the UK "task tsk'd" me for using half and half...saying the original recipe would only call for milk. Well, I am going to stick by this because I think an original farmhouse recipe would have used fresh milk from the cow in the barn, and while they may have skimmed the cream off, it would have been closer to half n half than the milk bought in the supermarket today!
Sagegreen November 20, 2011
Love the "easy" aspect with this!
lorigoldsby November 20, 2011
Thanks--it really is an easy dish that impresses the family!