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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!