Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Yorkshire Pudding

on December 28, 2014

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In my early years, growing up in London was really a scary time for me. I came from a whole different world where everyday life as I knew it was turned up side down. As time went by, and I had to adapt, I watched my mom make a different style of food that I wasn’t used to seeing her make. You see she grew up in England, and now that I was living there too. I found that this new style of food was different but really good. Now I can tell you, being a kid, there were some foods I just wouldn’t touch. They just seem to gross to me then, but there were some, like this one. Yorkshire Pudding was always served with roast beef, roasted potatoes, and gravy. Sundays, dinner was always on the table early. I do remember this strange muffin looking thing that they served with this meal. I would watch my auntie make it, and memorize every step. Yorkshire Pudding is not so much a pudding as we know it here, but a type of bread that’s used to dip into gravy. I’d say it’s more like a popover. I do remember taking my first bite. The bread lover that I was, well I was hooked. I think the reason I still remember this recipe to this day is because how easy the ingredients were to remember. A cup, a cup, and a cup. Let me show you how I did it.

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I wanted to increase the recipe a bit, because I knew when Steve tried this, he would love them as much as I do. So I mentioned  it was a cup, a cup, and a cup, well I’m upping it to 4 cups of each ingredient. In a large bowl I add the eggs and milk. next, I slowly add the flour whisking constantly, until all the flour is just combined. The batter my be a bit lumpy, but that’s alright. Place the batter in the frig for about and hour to rest. I’m using a large muffin tin here. In each one place vegetable shortening. Place in a 450 degree oven until the shortening is bubbling hot. Then ladle in the batter. Place right back into the hot oven, do not open the door, and let cook for about 20-25 minutes. That’s all there is to it. Let them cool, just enough so you can handle them, before trying to take them out of the muffin tins. You want to eat these hot.

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Prep time; 5 minutes
Oven Temp: 450 degrees
Cooking time: 20-25 minutes

4 cups of all purpose flour
4 large eggs
4 cups of milk
1 block of vegetable shortening ( depending on how many your are making, you’ll need 1 tablespoon in each muffin holder)

After you whisk the milk and eggs together, then slowly combine the flour by whisking it in slowly until it’s all just combined. Place the batter in the frig to rest for about an hour. Have oven set on 450 and place a 1 tablespoon of vegetable shortening in each one. Place the muffin pan into the oven, with the shortening in them, to get the oil really hot an bubbly. Then ladle in the batter about 3/4’s full. Place the muffin pan back in the oven to cook for 20-25 minutes. Take the Yorkshire Puddings out of the muffin tins as soon as you able to handle them. You want to serve them while they are still nice and hot.


2 responses to “Yorkshire Pudding

  1. linkboys says:

    I love how easy it is.

  2. Moyia says:

    another one to try. Stop it Linda, please!

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