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This is my grandsons favorite “pudding.” It’s made about five times a month in this house. I use melted butter though and not drippings. I let the mixture rest for 30 minutes then add it to the hot muffin pan with the sizzling butter in each cup. Absolutely delicious and a two thumbs up from my six year old grandson!
Besides with dinner I like one with a spoonful of marmalade in
The Yorkshire pudding recipe says 2 cups of beaten eggs. Is that supposed to be 2 eggs?
It should be 2 beaten eggs.
Our traditional Christmas breakfast is Yorkshire pudding cooked with butter instead of drippings and served with fresh berries and whipped cream. Soooooo good!
I would love to have your recipe with measurements using the butter. Sound great for desserts!
Thanks for sharing the idea!
If you use a muffin tin, how much of the mixture goes into each muffin mold
It’s very important to make sure your pan is hot before you add the batter! This is the simple reason why some puddings collapse. I like putting a little vegetable oil in my tins as it seems to work better. You could also heat up the drippings or vegetable oil on a frying pan and then add.
My mother and grandmother always made their Yorkshire Pudding in a rectangular baking pan and we sliced it into squares, but everywhere I look I see this "popover" style. Are we the only ones who make our Yorkie this way?
Hi Heather, Not at all! The original Yorkshire Pudding is traditionally made in one pan (even more traditionally in the pan catching the drippings from the roast above). We speak to this in the intro above. You can also make a popover version with the same batter and drippings in a muffin tin or popover pan. Many folks do the latter for presentation, even in the British pubs.