Yorkshire pudding batter contains very basic ingredients that I’m sure are already in your kitchen; eggs, milk, flour and oil (or fat drippings). The final product is greater than the sum of its parts, and there are few things more dramatic than a basket full of Yorkshire pudding.
Food has an incredible ability to evoke memories, and for me, Yorkshire pudding really takes me back in time to my childhood vacations in England. I stayed 2 years in a row at Tracy’s house during Easter break in 1989 and 1990. It’s been almost 20 years since the last time we met but we’ve kept in touch ever since. Tracy is an amazing cook, and I have fond memories of her delicious meals. A typical dinner would be roast beef, Yorkshire pudding, some greens and carrots and a wonderful banana mousse. Tracy, if you’re reading, send my love to your lovely girls Emily and Alice!
1. Info for Yorkshire Pudding (Popover)
- Cook Time: unavailable
- Total Time: unavailable
- Servings: 12
- Calories: unavailable
2. Ingredients for Yorkshire Pudding (Popover)
- 4 eggs
- 2 cups all-purpose flour
- 3-1/2 cups whole milk
- 2 tablespoons unsalted butter (optional)
- 1 teaspoon salt
- 1/8 teaspoon black pepper
- 4 tablespoons canola oil (or shortening)
- 12 cubes feta cheese ( or any other flavorings)
3. Directions:
- This step is optional. In a deep saucepan, melt the butter into 2 cups of milk over very low heat. Remove from the heat as soon as the butter is melted. Let the milk cool completely.
- Using an electric mixer, beat the eggs until the texture has thickened. The consistency must be very airy.
- In another mixing bowl, add the flour. Form a well in the center of the bowl. Pour in the egg mixture and butter / milk liquid. Mix until the batter is smooth. Season with salt and pepper. Do NOT over-mix. It’s okay if there is a few lumps of flour.
- Allow the Yorkshire batter to rest for at least 1 hour.
- Preheat the oven to 450°F. Place a popover pan in the oven while preparing the batter.
- Thin the batter with the remaining milk (1 to 1-½ cups); the consistency of the batter is very similar to crepe batter.
- Remove the pan from the oven and add about 1 teaspoon of oil (or shortening) to each mold. Generously brush the entire surface of the molds. Place the pan in the oven for another 2-3 minutes.
- Open the oven again and, evenly pour batter into each mold; the level of batter in each mold should go ¾-way up the side of the molds. Place a cube of feta cheese in each mold.
- Place the pan back in the oven at 450°F for 20 minutes; lower the temperature to 425°F and bake for another 10-12 minutes.
- Serve immediately with gravy or whipped butter. You can also keep them warm in the oven at 170°F for about 15-20 minutes until your meal is ready to be served.
- Bon appétit!
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