Yorkshire Pudding (From the Joy of Cooking)
Ingredients
- 7/8 cup flour
- ½ teaspoon salt
- ½ cup milk
- ½ cup water
- 2 eggs
Optional
- 1/4 cup melted butter to supplement or replace beef drippings
Instructions
- Let all the ingredients sit out at room temperature to come to 75 degrees
- Stir the flour and salt into a large bowl
- Add the water and milk and beat until fluffy
- Add eggs and beat until large bubbles rise to the surface.
- Cover and let stand in the refrigerator for at least 1 hour
- Remove from the refrigerator, bring back to 70 degrees and beat again.
- Preheat oven to 400 degrees
- Heat a metal cupcake form (For 12 cupcakes) for 5 minutes at 400 degrees)
- Add ¼ inch of hot beef drippings (or liquid butter) to the bottom of each cupcake hole.
- Pour 1/2 inch of batter into each cup cake hole.
- Bake at 400 degrees for 20 minutes reduce to 350 degrees and bake for another 15 minutes or until golden brown. (note: you should err on the side of cooking it 5 to 10 minutes longer to ensure popover structure)
- Serve immediately
Can I put it in a glass pie pan?
What our mothers did should always trump what you see on the internet. I have used several types of pans but never a pie plate. Given that pie plates are oven proof you good to go. Mothers know best!
My mother used to bake it in a glass pie pan…..any alterations to the recipe,
If I don’t use the muffin tins??
My mom used a large cast iron skillet. works well. I started using a glazed terracotta casserole, the sides get a high rise and the middle stays custardy in the traditional Yorkshire style,
Thanks for the comment. Time and temperature is a nasty trap. I added the following to the recipe based on your comment…or until golden brown. (note: you should err on the side of cooking it 5 to 10 minutes longer to ensure popover structure)
I struggle with using time and temperature because there are so many variables that will effect the outcome. Every oven is different. Who test ovens for temperature? If you open an oven once to check doneness throw out the recommended time. Most of my recipes use a range. In this case I used the Joy of Cooking recipe so there was no range (My bad). JOC was first published in 1931. Just think of how many underdone yorkshire puddings have been made over the last 90 years. Poor old Irma Rombauer is rolling over in her grave.
My mother put it in a metal baking pan. If you use the roasting pan you pick up all the delicious bits. Can do while the meat is resting well covered. Meat on its serving platter.
Her your shire was cooked for the times here so much more custardy than the popover type things that pass themselves off as Yorkshire!
Thanks for the comment. Time and temperature is a nasty trap. I added the following to the recipe based on your comment…or until golden brown. (note: you should err on the side of cooking it 5 to 10 minutes longer to ensure popover structure)
I struggle with using time and temperature because there are so many variables that will effect the outcome. Every oven is different. Who test ovens for temperature? If you open an oven once to check doneness throw out the recommended time. Most of my recipes use a range. In this case I used the Joy of Cooking recipe so there was no range (My bad). JOC was first published in 1931. Just think of how many underdone yorkshire puddings have been made over the last 90 years. Poor old Irma Rombauer is rolling over in her grave.
Yorkshire Pudding was originally cooked in a large pan under the turning roast on a spit in an open hearth a fire. The “pudding “ would cook from the roast drippings falling upon it. There was usually a shortage of meat to go around and this so called pudding was served prior to the meat meant to fill the stomachs of the diners. Pudding is somewhat of a misnomer in that it was in no way a gourmet dish and there probably was not much of a pudding texture nor much rising of the mixture.