Yorkshire pudding, known as “dripping pudding” for centuries, is an often-savory baked pudding that is common in Great Britain as either an appetizer or part of the main course, particularly when it is part of the traditional Sunday roast.
The first known published recipe for dripping pudding was in 1737. Ten years later, Hannah Glasse named it “Yorkshire pudding” in her cookbook, The Art of Cookery. Yorkshire pudding batter is made from eggs, milk, flour and beef drippings, and it is often served with meat and gravy.
Yorkshire Pudding — Serve with Roast Beef
Each of us has our favorite method of baking this puffy treat, and over the years we’ve tried different temperatures and times. Here’s the one we have settled on.
1 1/2 cups lukewarm milk
¾ T salt
1 ½ cups all purpose flour
3 Tablespoons butter or drippings from your roast
- Preheat your oven to 450ºF.
- Bring your milk and eggs to room temperature.
- Using either a 2½ inch muffin tin or a popover pan, divide the butter equally into each cup. Place in the heated oven until the butter sizzles, 5-10 minutes.
While the pan is heating:
Whisk together eggs, milk and salt until well mixed.
Add the flour all at one time and whisk until the batter is frothy and no lumps remain.
Remove the pan from the oven and divide the batter equally into each cup.
Return the pan to the oven and bake WITHOUT OPENING THE OVEN DOOR until puddings are brown and puffy, about 25 minutes.
Serve at once with gravy made from drippings from your roast.
Tip: Before serving, pierce the tops of each popover with the sharp point of a knife to let out a little of the steam.