How to Make Yorkshire Pudding

 

Yorkshire pudding is an English popover made from eggs, flour and pan drippings most often with a roast beef dish.  It’s savory with crispy edges but has a moist flavorful center that is often seasoned with the herbs you have seasoned your meat dish with.

They are a type of popover that is made with an egg, milk (or cream) and flour batter with seasonings.  They can be made in individual muffin tins or in large rectangular shaped pans.  They are baked at a high temp where the edges get crispy and flaky and rise up and pop up super tall and the center remains moist and a savory meat au jus flavored center.

Tips… Let the batter rest for at least 30 mins after making.  This allows the flour to fully incorporate into the liquid.

It is very important you heat the pan with the oil to HOT before adding the batter.  This allows the edges to start cooking immediately and the edges will get crispy and you won’t end up with a soggy, mushy pudding.

No drippings, no problem…you can use any oil that has a high smoking point like a vegetable oil to make them.  If you have any brown bits in the pan scrape them up and put them in the oil for additional flavor!

Total Time: 25 minutes 

Ingredients:

• 5 large Eggs 
• 1 cup Half & Half 
• 1 cup Flour, all-purpose 
• 1 Tablespoon fresh herbs; tarragon, basil, oregano, chives are options 
• 12 tablespoons pan drippings or vegetable oil 
• 1/2 teaspoon salt and pepper (to taste)

Directions: 

1. Using a whisk in a bowl, blend the eggs until nice and frothy.  Add half and half and stir to combine. Sift flour and salt into the eggs and  blend well.  Add herbs and pepper.   Place in fridge for at least 30 mins up to 3 hours.   
2. Preheat oven to 450F. Take the pan drippings or vegetable oil and place 1 tablespoon in the bottom of each muffin tin. 
3. Once oven is hot, place the pan with the drippings in for 5 minutes until the oil is just smoking. 
4. Remove the bowl with egg/flour mixture from fridge when you put the pan in the oven, stir to remix. 
5. Once oil is smoking you will add 1/4 -1/3 cup batter to each muffin tin. (the muffin tin cup should be filled to about 1/2-2/3 full) any more than that or it will make a mess in your oven.  
6. Carefully place the muffin tin in the oven and bake for 13-14 minutes until they have popped.  
7. Serve immediately. I like mine with butter, but a lot of folks like brown gravy.