I was watching The Great British Bake Off awhile back. They were making Yorkshire pudding and I was fascinated. Actually I was surprised that some of the bakers had never made it! Even I know how, and I’m not even British. But it had been awhile and I started craving the pudding. When I made a large pork roast recently it was time to use the drippings for some individually sized puddings.
I’ve made and posted Yorkshire pudding a few times on this blog. It’s a simple recipe with very few ingredients. The trick is in getting the tin hot before adding the batter, then putting it in a very hot oven to bake. They are also sometimes called popovers, but my popover recipe is a bit different. These are simply miniature versions of my regular Yorkshire pudding recipe.
I doubled my usual Yorkshire pudding recipe to get 7 jumbo muffin cup sized puddings. Why 7? It’s how many my batter made. I thought it would make 8 but one cup went without batter. Oops. Not a problem. If you pour them differently, you might get 8!
To a mixing bowl I added the eggs, flour, milk and salt, then beat it with a whisk until it was mostly smooth. There will be a few tiny lumps, don’t worry about those! But it does take a bit of mixing to get it fairly smooth.
Next I used a ladle to put about 2 tablespoons of pan drippings from the pork roast into each jumbo muffin cup. Drippings from beef roasts are usually used in the castle, but I find pork drippings work just as well. Both are nicely seasoned from the roast’s seasonings.
I popped the muffin tins into the oven at 400°F until they were sizzling and heated. I turned the heat up to 450°F as the pans heated. I removed the pans from the oven and poured the batter into the muffin wells, about 2/3 full and slid them back into the oven. The quicker you can do this, the better. Maintaining the heat in the pans is crucial for rising.
I usually bake the Yorkshire puddings until they are golden, about 20 minutes give or take. The recipe gives a suggestion but it’s best to eyeball them. You’ll be able to see when they’ve all puffed up and turned brown. Remove from oven and watch them deflate!
I ran a knife around each one to loosen them from the pan to serve. I made gravy with the remainder of the drippings and drizzled it on the Yorkshire puddings and the roast.
We love the puddings! They are crispy on the outside, very moist and almost dense on the inside. They have a unique flavor all their own, best covered in a flavorful gravy. They are even good leftover, microwaved with gravy. The Yorkshire puddings are crazy good comfort food!
Individual Yorkshire Puddings
- 4 eggs
- 2 cups flour
- 2 cups milk
- 1 teaspoon salt
- pan drippings
Preheat oven to 400°F.
Place hot drippings from roast pan in 8 jumbo muffin cups. Place pan in oven and heat until sizzling. While the pans are heating increase oven temperature to 450°F.
In a bowl beat flour, milk, salt and eggs with wire whisk until smooth. It will take a while and there will be tiny lumps remaining. Pour batter into muffin wells quickly and return pans to oven.
Bake 20 to 25 minutes or until puffy and golden brown (pudding will puff during baking but will deflate shortly after being removed from oven).
Serve hot with gravy.