I have been wanting to try Yorkshire Pudding recipes for years! Finally, when I was having a pot roast for dinner back in September I decided to try a batch of this stuff. How do I describe Yorkshire Pudding? While it puffs up big while baking, once it’s out of the oven it gradually flattens so it’s more like a pancake. Using beef drippings helps provide a little seasoning to an otherwise bland tasting pastry. While it is a delightful accompaniment to a pot roast dinner, it is a little high-maintenance so I’m going to give you some of my suggestions if you want to try it out.
I looked at a lot of recipes for Yorkshire Pudding. Many instructed you to heat the drippings in your baking dish before adding the pudding. Some called for refrigerating the batter, although I didn’t do that. Let me warn you now, if you do this in a glass baking dish you may find the dish cracks while pouring the cooler pudding into the hot dish (no matter how high a quality your glass dish is).
I hate cooking in aluminum and, whenever possible, I try to use granite ware or glass. For this dish, however, I recommend as the first choice: cast iron skillets. My second choice would be a stoneware dish. After that if you can find granite ware that would be the better choice over aluminum. If all else fails, use an aluminum pan, but DON’T use a glass baking dish for this recipe if you have any other option.
Let me recommend a few other things if making this recipe. Use a lot of beef drippings to season the Yorkshire Pudding. Most recipes only call for a couple of tablespoonfuls at the bottom of the pan, that you pour the batter into. But that’s rarely enough to really flavor the pancake. I recommend adding drippings to the batter as well as cooking the pudding in the drippings.
If you want a flavorful pudding, use plenty of beef drippings and/or other seasonings. I served my Yorkshire Pudding with homemade gravy from the pot roast over top. I thought it was delicious served that way (and better than plain). But, then again, I am a gravy kind of gal. 🙂 While I kept the pudding pretty basic like most recipes, some additional herbs would probably flavor this pudding even more.
If you’re looking for a delightful way to prepare Yorkshire Pudding, then give this recipe a try.
This recipe is featured on All Free Casserole Recipes here.
Yorkshire Pudding is a delicious accompaniment to a pot roast dinner.
I preferred mine drizzled with gravy for a more full-bodied, savory flavor.
Yorkshire Pudding puffs up while baking and then collapses after it’s been baked so it’s almost like a pancake.
Here’s what I did.
I used these ingredients.
Beat eggs. Add milk and stir to combine. If you want a more flavorful pudding, I recommend adding about 2-3 tbsp. beef drippings at this point.
Add flour and salt and whisk until no lumps remain. Set aside, and allow mixture to sit out on counter at least an hour.
Preheat oven to 450 degrees. Pour beef drippings into cast iron skillet or granite ware pan. (Don’t use glass if you can help it). Heat drippings in cast iron skillet or pan about 5-7 minutes. The mixture needs to be hot but not smoking.
Pour egg mixture into hot baking dish.
Sprinkle with freshly, snipped chives.
Bake 10-15 minutes until sides and top have puffed up and browned.
Serve Yorkshire Pudding with pot roast, roasted potatoes and carrots, and gravy.
This savory pancake is traditional British fare.
Here’s the recipe.
(Recipe adapted from The Midnight Baker)
Beef drippings from the pot roast add a delicious flavor to this pudding.
Yorkshire Pudding is the same basic recipe as for Popovers, but in one pan instead.