Old flames have staying power don’t they? Young love just stays with you. And so it is with me and Yorkshire pudding. My mom used to make this with roast beef and it was one of those things I just loved as a kid. It’s called pudding, but it is not dessert. I serve this with things like roast chicken, brisket, or a sirloin roast. It is incredible and every time I make it myself, I cannot believe how easy it is. Even a monkey can make this. Seriously.
Dude Martha had a hankering for this recently, so I whipped it up. You will not believe how simple it is. First, turn on your oven to 425. Into the oven, place a round casserole dish with 1/4 cup vegetable oil. Let it come up to temp.
Meanwhile, mix 1 cup flour, 1 egg, 1 cup milk and 1/2 tsp salt. It’s ok if it’s a little lumpy like pancake batter. Once the oven is at temp, pour the mixture into the pan. Bake for 40 min. Simple. You’ll know it’s done when it is puffed up and the middle is completely set. It’s obvious when it’s done.
Now, when I make this, I usually triple the recipe because my family is like vultures with this dish. They keep swooping back in for more. So in the photo, you’ll see I’ve used an 8×13 baking dish. Before Dude Martha was so hooked on this, I usually just doubled it. A single batch works well for two people.
Now for why this is so divine. There are 3 heavenly layers. On the bottom you get a dark brown, greasy, crunchy layer. It’s shiny and glossy and gorgeous. Like the best chicken skin you’ve ever had. The second layer is pale yellow, moist, dense, and eggy. Like a custard, but set much harder. The top layer is golden brown, slightly crunchy with darker brown bits here and there and kind of airy and light. Sheer heaven.
My mom used to make this using the drippings from beef, but I don’t ever get that many drippings (nor do I really ever hook a big honking piece of roast beef), plus I just prefer to use vegetable oil.
No one wants to eat it the next day, but here’s the secret – it’s really, really good cold!
Oh I love this too! I usually do mine in muffin cups and use the old Joy of Cooking recipe. I like to serve it at Christmas with a beautiful roast and carrots “half-mashed” with turnips and a lovely robust red wine. It’s a simple meal but so elegant.
Are these like popovers? I had those once and we loved them. Sarah’s dinner (in comments) sounds yummy! I’m going to give these a try at when I make my next Prime Rib!
Yes, they are. But better because you get more of the soft center part and less of the boring, dry edge part.
That sounds just gorgeous!
and not even that fattening!! I’ve never had it, but when I start cooking fall-like dinner, I’m definitely going to try it. It’s going to be 89 today in Wash.DC area, and then 93 for the two days after that. Fall? What’s that? Oh, and it looks and sounds yummy!
Good old Yorkshire pudd!
Believe it or not, I’ve never had yorkshire pudding. And after reading this, I wonder why in the world not??
You’ll love it if you try it. Simple and delicious
Wow! It was actually 75 here today so it’s not really fall-like.
I’ve never had yorkshire pudding either–and I thought it was pudding. This almost sounds like a German pancake. I’ll have to try this–but when it’s a little cooler. It’s 89 degrees here today. When does Fall start?!
I have a great memory of yorkshire pudding. A really good friend used to cook frequently for a bunch of us when we were all in graduate school. One of the dishes she cooked was roast beef and yorkshire pudding. It’s the only time I’ve had it – but your post convinces me to try to make it, perhaps this weekend. Thanks for the recipe!
Oh, that’s nice. Some people like it with gravy, but we just like it plain.
Yes, I see what you mean. This is denser than a German pancake.
haven’t had yorkshire pudding in some time, and never made it. time to go do that. thanks for writing about it.
I have never in my life had Yorkshire pudding. I will have to remedy this soon.
The carb-loving husband is going to go nuts for this one – especially when I tell him it’s traditionally served with his favorite food group: BEEF.
Man food for sure!
This sounds so easy, and so good. I can’t wait to try this recipe! Maybe tomorrow night (since dinner tonight is already planned!)