Yorkshire Pudding

27 Mar

Need a yummy side-dish for a more traditional meat like a roast or at least a hearty steak? Look no further…..

Ever hear “Yorkshire Pudding” and assume it sounds so fancy it must be so complicated? You have wrongly assumed, readers!

My good friend, Keri Brennan, gave me this recipe a long time ago. This was her mom’s Yorkshire Pudding recipe. It is so simple and easy to make – and it’s versatile. You can add herbs and spices to it in order to incorporate some different flavors. But I like it plain.

Cant get any simpler than this

Mixed all good

I make it in a casserole dish most of the time since it’s just Robbbb and I and I don’t have popover pans – which are the traditional pans for this side dish. But muffin pans (shown here) are a definite stand-in for popover pans.

Lil dabs o' Crisco in pan

The important thing to remember is to heat the crisco in the pan in the oven on high heat before pouring in chilled batter. That is what makes the pudding puff up.

Ignore the burnt ones (oooops!)

This dish looks super fancy for company. It will appear as if you’ve slaved away for hours making something intricate, when it only takes 5 minutes!

Goes great with meatloaf!

Yorkshire Pudding


  • 1 cup flour
  • Pinch salt
  • 2 eggs, beaten
  • ½ cup milk
  • ½ cup water
  • Vegetable Shortening (crisco)

Sift together flour and salt. Add eggs and milk and beat with an electric mixer until there are no lumps (you can also use a blender). Add water and beat a few minutes longer. Make the batter an hour or so early and chill it in the fridge until just before you are ready to cook.

Heat a lil dollop of fat (veg shortening) in a baking pan or muffin pan (popover pan is most traditional) until just smoking. Give the batter a stir or two and then add to piping hot muffin pans. The cool batter and hot fat makes them rise even more while cooking.

Bake at 500 degrees for 15-20 minutes.


3 Responses to “Yorkshire Pudding”

  1. Canadian_Brit May 29, 2014 at 10:44 pm #

    Yorkshire Puddings have been pudding for over 300 years… how long has Jello pudding been around? Seems to me it’s the Americans that got it wrong!

  2. allisonkroell March 28, 2012 at 8:39 am #

    I had no idea that was what Yorkshire Pudding was! I always thought it was a pudding, like Jello Pudding, but just a weird flavor. No idea it was a quasi popover. Sounds good! I may have to try it!

    • lmullane March 28, 2012 at 10:34 am #

      Try it, Sage! It’s easy and delicious. The name is totally misleading 🙂

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

Sticky Serenity's Blog

Just another WordPress.com site

The Stained Cookbook

Sharing stories, photos and recipes one blog post at a time

a happening life

mindfully mothering, marketing, and managing


Just another WordPress.com site

%d bloggers like this: