Made from an egg, flour and milk batter that is then ‘fried’ in the oven in very hot oil, this famous side dish is usually served with a roast beef dinner. A staple for Sunday dinner’ in England, the drippings from the roast beef are usually used to cook them, but any high temperature oil can be used.
Yorkshire Pudding v’s Popovers
I did not know what a popover was until I moved the the U.S. They are made with the same batter and the only differences are Yorkshire Puddings are baked in a muffin pan that starts with heating oil in the pan first, then the batter is added. Popovers are made in a popover pan that looks similar to a muffin pan but the cups are longer/taller.
Yorkshire Pudding are traditionally served with a ‘Sunday roast’. The British Sunday roast (or roast beef dinner) is a Sunday tradition of roast beef, vegetables, potatoes and of course, the Yorkshire pudding. They are also served with a big turkey dinner for Christmas.
The fat used in the Yorkshire Pudding pan is typically the rendered beef fat when roasting the beef. If you’re making a lamb, pork, chicken or roast turkey and there is no fat, vegetable oil can be substituted.
There are a couple of very important rules that have to be followed in order to yield the perfect ‘Yorkies’ (as we call them back home):
- The oil has to be VERY HOT.
- DO NOT OPEN THE OVEN DOOR WHEN THEY ARE COOKING. Not for anything, well unless it’s an emergency, but then, and only then are you allowed to open the door. You are, of course, allowed to open it when they are done.
- Pour the batter from a jug, it’s safer and works best.
- Use an oil that can withstand high temperatures like vegetable or sunflower oil, not olive oil.
How do you serve Yorkshire pudding?
They are always served with a roast dinner, roast beef, chicken, lamb, pork or turkey and always with gravy. There is a link to a roast beef dinner at the bottom of this page.
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Nutrition Information:Yield: 1
Amount Per Serving:Calories: 48 Cholesterol: 63mg Sodium: 76mg Carbohydrates: 4g Protein: 2g