Yorkshire Pudding is a traditional English side dish that is very similar to a popover. They are basically like a biscuit here in the states or a piece of a warm, crusty loaf of bread in France. Just something your serve along side the meal. I make these ALL the time because they are so easy! I promise they are pretty fool proof.
These amazing warm little treats are typically served with standing rib roast or Sunday Roast so you have beef drippings that collect in the bottom of the roasting pan that you use for the fat in the recipe. The beef drippings make it a very rich and delicious side dish, but I truly make these all the time and although I do make a lot of beef for the boys I do not make standing rib roast but just once a year at Christmas, so I use butter in place of beef drippings and they are just as fabulous!
The history of Yorkshire pudding is a bit of a mystery The first recorded Yorkshire pudding recipe appeared in a book called The Whole Duty of a Woman in 1737. Wheat flour had come into common use for making cakes and puddings, and cooks in the north of England had begun baking batter puddings while their meat roasted to make use of the fat that dropped in the dripping pan. Batter was placed in a hot pan over the fire with a bit of butter, then placed under a shoulder of mutton in the oven in place of a dripping pan to collect the fat.
Several years later, in 1747, Hannah Glasse published a similar recipe in her book, The Art of Cookery, renaming the delicacy as a ‘Yorkshire pudding’. Back then, “dripping puddings” would be served as a first course filled with thick onion gravy to help to suppress the diner’s appetite since meat was expensive.
There are only 2 “tricks” to making this recipe and that is to let the batter sit for about 30 minutes before you pour it into the hot muffin tin and make sure your muffin tin was very hot. I use a muffin tin only because I hate having too many gadgets in the kitchen, but you can certainly buy a yorkshire pudding/popover tin for about $25 on Amazon. I will link one below.
I hope you enjoy this delicious recipe! Tag me on my instagram if you make it.
A traditional English side dish
- 1 Cup All Purpose flour
- 1 Tablespoon Fresh thyme, chopped
- 1/2 teaspoon Dry mustard
- 1/2 teaspoon Kosher salt
- 1/2 teaspoon Black pepper
- 3 large eggs
- 1 Cup half and half
- 6 teaspoons rendered beef fat drippings or 1/2 cup melted butter
In a large bowl, whisk together flour, thyme, mustard, salt, pepper, eggs and half and half to form a batter. Allow the batter to sit for about 30 minutes at room temperature. You can also make this in advance and refrigerate for up to 4 hours.
When ready to bake, preheat oven to 450 degrees.
Place an empty muffin tin or popver tin in the oven to heat for about 5-10 minutes.
Remove pan from oven and pour 1/2 teaspoon beef fat OR butter into each muffin cup.
Stir the batter, if separation has occured. Divide the batter evenly among the 12 muffin cups. Quickly place back into oven.
Bake the puddings until golden brown, about 15 minutes.
They will rise about 1" above the pan.