Yorkshire Pudding

For the holidays I decided to go with a standing rib roast this year. I was going to pair it with my standard Fluffy Dinner Rolls, but I was out voted. The gang wanted Yorkshire pudding.  My mom used to make these growing up, but we called them popovers. They were light and airy, the perfect receptacle for butter, so of course I loved them.  However, I have not been as successful, mine have come out flat and not tall and puffy like I remember.

So Natalie and I watched the episode on Yorkshire pudding from The Great British Bake Off and got a couple of tips.  We incorporated thee tips into our recipe.  I’m not sure if all of them are necessary but they worked perfect even under the pressure of Christmas dinner.  I wasn’t too confident that they would work so I had a batch of rolls ready in case they failed but no one was eating yeast rolls, instead we devoured the most light and airy rolls you could imagine.  This is a great option when you are having a big meal and want something that’s not quite as filling as a yeast roll.

Here are the three tips that I think contributed to our success.  1. Add a pinch of dry mustard to the batter. 2. Let the batter refrigerate for 30 minutes before baking, and 3. Heat the muffin tin in the oven with oil until it is very hot before adding the batter.

Now that I’ve got the roll part down, I may try to stuff it with things like they do in Great Britain. For now though, butter will do just fine.

Yorkshire Pudding

★★★★★

5 from 1 reviews

Yorkshire pudding sounds so fancy and can be difficult, but with a few tips yours will turn out perfect every time.

• Author: Barbara Curry
• Prep Time: 40 minutes
• Cook Time: 15 minutes
• Total Time: 55 minutes
• Yield: 12 1x

Scale 1x2x3x

Ingredients

• 4 eggs
• 1 ½ cups whole milk
• ½ teaspoon dry mustard
• ½ teaspoon salt
• 1 ¼ cups flour
• 4 tablespoons vegetable oil

Instructions

1. In a bowl with a spout, combine eggs, milk, flour, salt and dry mustard and blend with a hand mixer until well combined. Place in refrigerator for at least 30 minutes.
2. Preheat oven to 425º. Place 1 teaspoon oil in each hole of a 12 hole muffin tray. Place on top rack in the oven and bake until the oil is hot and almost smoking.
3. Remove pan and immediately pour equal portions of batter into the muffin tins. It should be hot enough that it sizzles. Quickly return to the oven and bake for 15-20 minutes, until they have risen and are golden brown. Do not open the oven while baking.
4. Serve immediately. They will fall a little once removed from the oven creating a hole in the center for butter or gravy.