Simple Yorkshire Pudding Recipe
Family traditions are a wonderful thing! One of my favourite traditions as a child was Sunday’s family dinner. I vividly remember coming home on a beautiful fall afternoon from playing with friends and smelling the wonderful fragrance of the prime rib roast wafting through the house. It‘s such a comforting memory, and to this day I see myself in my children when they come running into the house so excited, saying “Mmmm, Mom, what smells so good?”
Typically, it’s our Sunday roast beef dinner. What comes out of their mouths next is: “Did you make Yorkshire pudding?“ and “How long until dinner's ready?” Oh, I remember those same days all too vividly. I remember my mom telling us, “It will be ready at five"—and looking at the clock thinking I would starve by then, as if the wonderful fragrance was causing me to feel twice as hungry.
Now it’s my turn to be the mom, and I absolutely love it. I wonder if my mom thought the same thing when we were little. I’m so thankful for the simple pleasure of Sunday’s family dinners, and that I was lucky enough to have a mom who made Yorkshire pudding with our roasts. I know many of my friends had never even heard of it, and my husband had never eaten one, either, until our first roast beef dinner. Now he calls me for the recipe every time he makes a roast, and I’m not home.
Yorkshire pudding is traditionally an English recipe, published back in 1737 in Yorkshire, England. Originally, it was called dripping pudding. It’s a delicious muffin-type pudding that puffs up with a hole or swell in the middle, great for filling with a delicious gravy. It’s typically served as a side to roast beef dinner, although it’s very versatile. It’s super simple to make, and I truly hope you enjoy this recipe. Perhaps it will become a part of your family’s traditions, too.
- Mixing bowl or a 4 cup measuring cup
- Whisk or a fork
- Muffin tins (enough for 12)
- Baking sheet
- 3 large eggs
- 1 1/2 cups milk
- 1 1/2 cups flour
- 1/2 teaspoon salt
- 1/4 cup vegetable oil
- Preheat oven to 375 degrees. While the oven is preheating pour your vegetable oil into each muffin cup evenly. (Approximately 1- 1.5 teaspoons oil per muffin cup)
- Put your muffin tin with only the oil in them on a baking sheet and into the preheated oven for 8-10 minutes while you prepare the batter, to heat the oil.
- Prepare the batter by cracking 3 eggs and whisking with a fork in your mixing bowl or in your 4 cup measuring cup.
- Add and whisk in the milk.
- Add flour and salt and whisk until batter is smooth.
- Once your oil has finished heating, remove the baking sheet with muffin tin from the oven.
- Quickly, but neatly pour the batter evenly into each muffin cup about 3/4 full. They will sizzle and start to cook.
- Place baking sheet with muffin tin back into the oven and cook for 21-24 minutes.
- Remove from oven and serve hot, with a delicious brown gravy!
I Always Serve My Pudding With Roast Beef
I always serve Yorkshire pudding one of two ways. Either with a roast beef dinner, which usually is a one-pot meal for us—we roast our potatoes, carrots, onions, beets and other vegetables all in the pot together with our roast—or I make them the puddings the next day and slice them up and serve them with leftover roast beef and gravy on top. Either way, I always serve it with roast beef, and it’s always delicious. Enjoy!
12 Piece Muffin Tin
© 2018 Sarah Cook