yorkshire-pudding

Foolproof Yorkshire Pudding Recipe

This Christmas holiday, we have decided to have yorkshire pudding and prime rib instead of the obligatory annual  Turkey dinner.   The reason was forwarded by our turkey carver – it takes too much time and effort to dress and carve the turkey.  A prime rib roast is just as good and takes less effort.

So, once again I revisted my yorkshire pudding recipe which was given to me by my mother-in-law.  After many years of experimenting with different recipes, this one is the simplest and the most foolproof.

There are many stories that go with different yorkshire puddings (also called popovers).  Some claim that the secret for a successful fluffy popover is with the high cooking temperature at 425 degree F,  others theorize that one should never peep or open the oven door during the cooking process, or the puffing will fail.  Some recipes call for a high initial cooking temperature, then a switch to a lower temperature after the preheat process.

Well, the recipe I inherited is pure and simple.  One constant temperature.  One simple process.  Healthy and natural ingredients.

3 eggs
1-1/4 cup milk
2 tablespoon butter or oil
1 cup flour
1/2 teaspoon of salt

1. Mix up batter at least 2 hours before cooking.
2.  Beat eggs, then beat in all other ingredients.  Batter should be thin like thick farm cream.  Do not refrigerate batter.  It should be at room temperature.
3. Grease a 12 compartment muffin tin and pour batter in.
4.  Bake at 375 degree Fahrenheit oven for 40 minutes.

For variations, you can add some cheese and make cheesy popover, great for breakfast!

Bon Appetit!

19 comments on “Foolproof Yorkshire Pudding Recipe

  1. I don’t like turkey but every year my family insists on having turkey for Christmas. I don’t know why but they just do. I’m going to make this recipe tomorow and hopefully I like it. Hopefully the rest of my family also likes it so I don’t have to eat turkey every year, which, I agree, is a pain to carve. By the way, they look delicious.

    Keep up the great posts.

    PS From EC

  2. I just love popovers. You’ve reminded me how long it’s been since I made them. I’m just getting back to you about your comment on my eggplant rollatini – the salt will take out the bitterness and the water – to help with the mushiness.

  3. yorkshire puddings hmmmmmmm! looks yummy. Thanks for sharing the recipe secret given to you by your mother in law!. Keep up the good work! Happy New Year!

  4. This is a quick and easy dessert that I will definitely implement into one of my get-togethers. It looks so good, but will definitely leave my guests thinking I was in the kitchen for hours making them.

  5. WoW!! this recipe looks yummy. Very easy to prepare, doesn’t take much time & after preparing this i’m sure people are enjoying it’s taste as much as i did!!, it’s really yummy. Thanks for sharing this recipe. My guests were so damn happy with this dish! Thanks!!!!!!

  6. I love different pudding varieties. Thanks for a delicious recipe. I will make it Halloween.

  7. There are many versions of Yorkshire pudding which originated from England. Just like humans, over the years, the recipe evolves and has many variations.

  8. Hi, I was reading your post and I just wanted to say thank you for putting out such excellent content. There’s so much nonsense on the internet these days its difficult to find anything worthwhile. I actually have cooked this recipe before, I got this book last month on recommendation from a friend http://ninjahq.com/go/cookingrecipes and it turned out quite nice! I’m very eager to try your variation of it though, it looks excellent. I think you might enjoy those recipes, they’re very good. Thanks for the article and great ideas.

  9. I’ve invited the whole family round this xmas for a traditional dinner, so the roast is pretty important! I found a lot of recipes at this roast recipe site, but cant decide on one in particular – there’s so many to choose from! It’s fun planning such a big christmas dinner though!

  10. I have just forwarded this onto a coworker who is looking for a foolproof yorkshire pudding. I have tried it for breakfast with syrup. A change from the usual pancake.

  11. I’ve been making Yorkshire Pudding for 20 years and this is the best recipe I’ve ever used. It is indeed foolproof. Despite my wonky oven, these puff up every time. Thank you!

  12. THANK YOU!! That is nearly identical to the recipe my dear Mom used years ago, but I never got a copy of the recipe before she died. I knew it had flour, milk, oil and eggs, but didn’t know the quantity. So going to try this sometime soon :)

  13. So simple and yet so good. It looked like a lot of work, but it is so easy. Thanks for sharing.

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