They are called Yorkshire Pudding in Canada and in the UK, and popovers in America. Either way, they are simple to make and go great with roast beef and brown gravy. They are also a key ingredient in Yorkshire Tidbits and Toad-in-the-Hole, and on the odd occasion, they make a perfect side dish for roast of beef.
Rate this recipe!
All-Seasons, Baked Pudding, Christmas, Comfort food, Easter, Fall-Winter, Hearty, Holiday, New Years, Sunday Dinner, Sunday Lunch, Thanksgiving
You can also use giant muffin tins, the Yorkies will be a bit smaller, but just as delicous!
Degree of Difficulty
1/2cupmilk or water
Gather all ingredients before starting recipe.
Pre heat oven to 425°
Add one tablespoon of oil to each of 2 sections of a giant muffin tin or a couple of 4 or 5” diameter aluminum tins. Place the containers on the middle rack of a pre-heated oven and heat the oil almost to the smoking point, about 3-4 minutes.
In the meantime, combine flour, milk, eggs and salt in a bowl and mix with a wire whisk until the batter is smooth and a little looser than pancake batter.
When the oil has become hot, pour the batter into each of the 2 containers to come half way up each.
Bake for 40-45 minutes or until the Yorkshire Pudding is puffed and golden brown.