It is 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.

  • Course Baked Pudding
  • Cuisine British
  • Keyword Baked, Easy, Sides
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  • Course Baked Pudding
  • Cuisine British
  • Keyword Baked, Easy, Sides
Print Recipe
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings Prep Time
2 people 5 minutes
Cook Time Passive Time Total Time
45 minutes 50 minutes
Servings Prep Time
2 people 5 minutes
Cook Time Passive Time Total Time
45 minutes 50 minutes
Degree of Difficulty
Easy
Ingredients
  • 1 cup all-purpose flour
  • 1/2 cup milk or water
  • 2 whole eggs
  • 2 tbspn oil
  • kosher salt
Servings: people
Units:
Instructions
  1. Gather all ingredients before starting recipe.
  2. Pre heat oven to 425°
  3. 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.
  4. 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.
  5. When the oil has become hot, pour the batter into each of the 2 containers to come half way up each.
  6. Bake for 40-45 minutes or until the Yorkshire Pudding is puffed and golden brown.

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