You all know how much I love to bake goodies?! With that being said, Yorkshire pudding is probably in the top 5. I love the smell, the taste and how they look… And the fact that it can be served as a bread (savory) or dessert, is that much cooler.
Thus, as any human that loves baked goodies, as much as I do, I had to stuff my mouth with a few savory just to give it a test, then I naturally filled it with French vanilla pudding and whipped cream, and since healthy conscious somehow always creeps in, I added raspberries… I mean! Wow! At that moment I froze my mind to halt screaming at me “Stop eating you lunatic”. It was not the time to feel guilty when you have this in front of you. Am I right or what?! I work my butt off just to eat food like this… That’s what I kept telling myself. Maybe, I am wrong, but it is, what it is.
So, what is Yorkshire Pudding?
I have had at least 10 people asking me that same question, so to answer to you all, it is almost the same as popovers. The popover is an American version of Yorkshire pudding. The Yorkshire pudding has been a staple of British households since the 17th century, and of course, loved across the world.
The first recording of the Yorkshire pudding recipe was in a book, “The Whole Duty of a Woman in 1737” and was under a title as “A Dripping Pudding” –the dripping coming from roast meat.
If you want to be creative, you can add garlic, herbs, cheese, perhaps, or keep it plain or make it into a dessert.
The ONLY thing that I’d like to recommend is to get yourself nonstick muffin tin, needless to say, you can use popover baking pan, but it really isn’t necessary. As for the recipe, it is quite simple and I know you can do it. Watch a video below. Linked where it says “adapted”.
Adapted from: Jamie Oliver
- 4 large Eggs
- 7 FL Oz (200ml) Whole milk
- 7 ounces (200g) All-purpose flour
- Pinch of salt
- Sunflower Oil
- Preheat oven to 375F (190C).
- Mix 4 eggs in a large bowl.
- Add milk, and continue mixing.
- Sift all-purpose flour to prevent lumps.
- Add a pinch of salt and mix the batter until it is smooth in texture.
- Add oil in the muffin baking tins, and preheat the oil for about 10 minutes (in the preheated oven). Once the oil is preheated, take it out and pour batter in. (Use a measuring cup for easier pouring into the muffin cups and try not to splatter). Do not fill the muffin cups to the top.
- Bake for 20 minutes. Do not open the OVEN while they are baking.
- Some will go down when the cool air hits just baked Yorkshire Pudding. It is normal, but some might stay nice and crispy.
- I filled several with pudding and whipped cream, but you can use whatever filling that you like if you wish to serve it as a dessert.