Most of you probably think of mashed potatoes when you make roast and gravy, but why not give yorkshire pudding a try. This is something my mom made for us while growing up and is a favorite of mine. The dish originated in Yorkshire, England and is made from a batter. It is mostly served with roast or chicken along with gravy. I have only had it served with roast beef.
Yorkshire pudding is similar to the texture of a German pancake or pop over and contains similar ingredients. It is best if you can let the batter rest before baking it, but isn’t necessary. Letting the batter rest reduces the starch in the batter making a lighter pudding. I have made it before without letting it rest and it is still good.
By the way, the winner of the I Can’t Believe It’s Not Butter is:
Coralie – who said “Tried to vote for you again and your video is already gone!” Thanks for giving it one last try Coralie.
Thanks for everyone who helped out and voted. I will still have one more week coming up to get everyone to vote again. I will let you all know when it is.
- 1 cup flour
- 1/2 tsp. salt
- 2 eggs
- 1/2 – 3/4 cup water
- 1/2 cup milk
- Combine all ingredients to make a thick grave like batter. (At this point let the batter rest for 1 hour if you have the time, but it isn’t necessary. Resting makes the pudding lighter.)
- Put 1/2 tsp vegetable or canola oil in the bottom of each muffin cup in a 12 count muffin tin. (I use my Demarle muffin pan so I can skip this step)
- Divide batter among muffin tins and bake at 425 for 20 minutes or 350 for 30-40 minutes until puffy and golden brown. Makes 12. Serve topped with gravy.