Yorkshire pudding is something I always make with rib roast and is traditionally eaten with Sunday roast in the UK. Similar to a popover, it is a simple wet batter that is baked in beef drippings in a large pan and cut up into squares or baked in individual popover pans (you can use a muffin pan if you don’t have popover pans, but I use them all the time so it’s a worthwhile buy for me. Plus they’re cheap).
If you don’t have a big roast occasion to eat Yorkshire pudding, you can make it with butter instead of beef drippings and eat them with some fruit, jam or just more butter. It is custardy and airy in the inside and crunchy brown on the outside. Like a little balloon of heaven….
For the best Yorkshire pudding with the most dramatic rise, follow these tips:
1) Make sure all your ingredients are at room temperature. You can make the batter ahead of time and just let it sit on the counter until you’re ready to make them
2) DON’T PEAK! Don’t open the oven door while your Yorkshire pudding is baking, they won’t puff as well.
3) Eat immediately. Yorkshire puddings are best when eaten warm and still puffy. After a while they’ll deflate, still good but doesn’t have that wow factor!
Makes 6 individual Yorkshire puddings made in popover pans (around 10 in muffin tins)
- 3 large eggs
- 1 cup of all purpose flour
- 1 cup of whole milk
- 1 tbsp of melted butter
- 1 tsp of kosher salt
- beef drippings (or substitute with vegetable oil)
Preheat your oven to 450 degrees with the rack placed at the lowest setting.
In a large Pyrex measuring cup, whisk the eggs, flour, whole milk, butter and kosher salt together. Let the batter rest for at least 30 minutes. A large 2 qt Pyrex measuring cup is the best use of $10. Because you will have to quickly pour the batter into screaming hot pans, this cup’s spout is incredibly helpful in accomplishing this task. Imagine with a bowl and ladle how messy that would get. Plus you can directly measure the ingredients into the cup– one less dish to wash! (This applies for waffles and pancakes too)
Pour 1/2 tsp of beef drippings in each cup of the popover pan (or 1/2 tsp of vegetable oil). Put the pan back in oven for about 5 minutes until the oil gets very hot. Pull the pan out of the oven and working quickly evenly distribute the batter halfway up each cup. Place the pan back in the oven and bake for 20 minutes.
Lower the heat to 350 degrees and bake until golden brown, about 15 minutes longer. Serve pipping hot.