No traditional English Christmas dinner is complete without Yorkshire Pudding, what many Americans call "popovers". This is my mom's recipe, including her secret technique for tender, flavor-packed Yorkshire Pudding.
When hot bread first emerges from the oven, even the kids know to grab the butter, then we’ll tussle for the crusty heels, comfort food of the highest order.
But we don’t all share this fresh, homemade bread experience. I once delivered three loaves of still-warm Swedish Rye Bread to a family in mourning and was greeted by blank stares, as if I were daft. It wasn’t until a kind soul added sausage and cheese that the loaves were sliced into.
How many know Yorkshire Pudding? You might call them “popovers” but think savory muffin-shaped but hollow Swedish pancakes or French crepes served hot-hot-hot, light, a little eggy and wet, but crispy on the edges. They’re a real treat, much too easy to make and tasty to consume to remain confined to a Christmas dinner menu.
If you like, add up to 1/4 cup meat juice (from cooking roast beef, say) to the Yorkshire Pudding mixture. My mom swore that Yorkshire Pudding turned out the best when the batter rested for an hour or so.
Do you have a favorite hot bread recipe that other Kitchen Parade readers might like? Just send me a quick e-mail via recipes@kitchen-parade.com. How to print a Kitchen Parade recipe. Never miss a recipe! If you like this recipe, sign up for a free e-mail subscription. If you like Kitchen Parade, you're sure to like my food blog about vegetable recipes, too, A Veggie Venture. Follow Kitchen Parade on Facebook! MY MOM’s YORKSHIRE PUDDING (Popover) RECIPE
Time to table: 35 minutes
Makes 12 medium-size Yorkshire pudding, easily halved
- 2 large eggs
- 1 cup whole milk
- 1 cup flour, fluffed to aerate before measuring or 125g
- 1 teaspoon table salt
- 12 “dabs” bacon grease, about 1 teaspoon each
Heat oven to 450F.
In a blender, mix the eggs, milk, flour and salt. Let rest on the counter while continuing or up to a couple of hours.
Place a dab of bacon grease in the cups of a 12-cup muffin pan. Place muffin pan in oven and let heat for 10 minutes. Swirl the pans a bit to distribute the oil throughout.
Give the blender one more blitz, then fill muffin cups about 2/3 full.
Bake 15 – 20 minutes, gently remove from the muffin tin, often they’ll just fall out when the tin is upended.
Serve hot-hot from the oven, in my family usually with a traditional English Christmas dinner, roast beef, mashed potatoes and gravy, Brussels sprouts and trifle for dessert.
WEIGHT WATCHERS POINTS WW Old Points 2, WW PointsPlus 3. Mom's Secret Technique for Yorkshire Pudding
My mom always said that the secret to her very best Yorkshire Pudding was a dab of bacon grease when heating the muffin tins. All I know is, there's no eating just one Yorkshire pudding!
This Week, Years Past 2002 - 2012
Holiday Fruit Parfait with Yogurt, Cranberries, Applesauce, Pineapple & Kiwi Two Winter Salads Oyster Stew Cinnamon Apples Finnish Meatballs Bodacious Brussels Sprouts Mexican Fruit Salad A Birthday Cake for Jesus: A Story Christmas Chicken Salad Festive Holiday Salad
Christmas Trifle Perfectly Cooked Roast Beef
This Week, Elsewhere
German Spaghetti from River City Casino
~ more St. Louis Restaurant Recipes ~
My Column in the St. Louis Post-Dispatch
A Traditional English Christmas Dinner
© Copyright 2012 Kitchen Parade
Page Permalink
|
E-Mail This Recipe Join the Conversation!
To read comments from other readers, please scroll down.To leave your own comment, please scroll down to 'Post a Comment'.
Post a Comment
Thank you for taking a moment to write! I read each and every comment, for each and every recipe. If you have a specific question, it's nearly always answered quick-quick. But I also love hearing your reactions, your curiosity, even your concerns! When you've made a recipe, I especially love to know how it turned out, what variations you made, what you'll do differently the next time. ~ Alanna