Alex's Recipes


Yorkshire Pudding


--Maye W. Sibley, date unknown

By whatever name, Yorkshire Pudding is one of the greatest small delights in life, and, unfortunately, one of the lesser known classics. Nothing could be simpler to prepare, with greater reward. Bake some this week.



2 cups flour
1 teaspoon salt
2 cups milk
1 cup light cream (optional)
4 eggs
1/2 cup roast drippings


Sift flour & salt together. Slowly stir in milk (or 1 cup light cream + 1 cup milk) and put in blender. Add eggs and blend until creamy. Cover batter in a container with a dry towel and chill for 2 hours.

Spoon 1/2 cup dripping from roast into shallow pan and put in oven until very hot. Beat chilled batter slightly and pour into shallow pan a layer about 1/2 inch deep. Bake at 450 degrees for 15 minutes or until risen. Reduce temperature to 350 degrees and bake 10 to 20 minutes more until browned. Cut into squares.

If you want to use this batter for popovers, be sure the muffin pans are very hot. Spoon drippings from roast into muffin wells and heat as above. Cooking times are the same as for shallow pan.


Note 1: The British call it "Yorkshire Pudding". In New England, we called them "popovers" (when in muffin tins).

Note 2: This is a very old traditional recipe with roots in the Old World. My mother made "Popovers" as taught to her in Fannie Farmer's Boston School Cookbook. That variation uses butter to grease the muffin pans, which MAY arguably have been marginally better for us, but gets away from the fat drippings heritage.






Return to RECIPES Intro

files in this directory: 218