Foolproof Yorkshire Pudding Recipe
(This foolproof yorkshire pudding recipe was first published in 2010 and garnered a lot of shares via Facebook and Pinterest. I have recently updated this post, using the WP Recipe maker for easier recipe reading.)
For special holidays like Christmas, Easter and Thanksgiving, our family (my mother in law) usually serve turkey, mashed potatoes and vegetables. For Sunday dinners, a British tradition is a yorkshire pudding and prime rib dinner. When I first tried the yorkshire pudding, it was a delightful surprise. Light and fluffy, it does not have the heaviness of bread. Add some gravy on top, and I could keep eating “just one last one”. I love them so much that I make them for breakfast, served with my favorite Canadian maple syrup.
It seemed difficult to make. I can always hear the kitchen conversation. “Is it going to rise?” “Don’t open the oven door!” “Did you use a different recipe?” By nature, good cooks love to experiment with new recipes. Yet, sometimes, an old recipe that has been tried for generations proved to be unbeatable. Yes, I finally got my mother-in-law’s recipe.
How I got my recipe
My mother-in-law’s country of origin is Scotland, where yorkshire pudding is a tradition. For a while, I did not even understand why the dish is called Yorkshire Pudding. Later, I found out that pudding comes in two types. First, a pudding can be a dessert of a creamy consistency. Second, a pudding can be a savoury steamed dish made with flour. Yorkshire Pudding puffs up with air caused by rising steam. Hence, the name pudding. Yorkshire is a part of England, probably the origin of this recipe and reportedly the recipe goes way back to the 1700’s. After many years of experimenting with different recipes, my mother-in-law bequeathed me this simple and the most foolproof. This was her secret recipe for as long as she was hosting the traditional family dinner. “It always work“. She told me. “Just follow the recipe.”
Secret behind a successful yorkshire pudding
You see, a good yorkshire puddings (called popovers in the USA) is one that puffs up high filled with air, making it light and fluffy. It is a known fact that hot air makes it rise. But how? Some claim that the secret for a successful fluffy popover is the high cooking temperature at 425 degree F, others theorize that one should never peep or open the oven door during the cooking process, or the puffing will fail. This recipe calls for a high initial preheat temperature, then a switch to a lower temperature after the preheat process.
Well, the foolproof yorkshire pudding recipe I inherited is pure and simple. Once you are used to the idea, it is really a very simple process. Healthy and natural ingredients. Great for breakfast, for dinner, even as snacks.
Caution: There are new silicone muffin tins available now, and as a word of caution, they are not hot enough to make the yorkshire pudding rise. So, best to stick with metal muffin tins. The calorie calculation is for each serving size.
For variations, you can add some cheese and make cheesy popover, great for breakfast! or as a side dish, top with gravy.
For any family dinner, whether it is your regular Sunday dinner, Easter, Thanksgiving or Christmass dinner, consider a turkey main course, and side dishes such as the Roasted Brussel Sprouts, and the Canadian Yam Salad with Craisins. The turkey recipe I mentioned is a recipe from www.alittleinsanity.com and offers an innovative cooking method of roasting the dark and white meat separately. This results in very moist and juicy meat.