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.
In my family, we usually serve Yorkshire pudding with a traditional English Christmas dinner, roast beef, mashed potatoes and gravy, Brussels sprouts and trifle for dessert. When oven space is short, I also make Whole Roasted Cauliflower because it and Yorkshire pudding both call for a 450F oven.
MY MOM’s YORKSHIRE PUDDING (Popover) RECIPE
Time to table: 35 minutes
Makes 12 medium-size Yorkshire pudding
Recipe easily halved or doubled
- 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; longer is definitely better, the texture is much lighter and airier, as it should be!
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 hot muffin cups about two-thirds 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.
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
A Traditional English Christmas Dinner
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