Yorkshire puddings are a delicious baked good made from a thin, crepe-like batter. These puddings originated in England, where they were traditionally served alongside roast beef — they're perfect for soaking up the juices from the roasted meat. Yorkshire puddings are also known as popovers (likely from the way they dramatically pop up over the pan as they bake). Besides the classic pairing with roast meat, you can also serve these puddings with a variety of fillings. In addition to the fillings I used, there are plenty of other options — crab salad, liver pâté, sautéed mushrooms with onions, or you can simply enjoy these wonderful little rolls with butter, deli meat, or cheese for breakfast. They also pair beautifully with sweet fillings like jam or fresh fruit. This amount of ingredients makes 12–14 puddings.
Ingredients:
- 200 ml milk
- 120 g flour
- 2 eggs
- 1/2 tsp salt
- butter for greasing the molds
- Filling One:
- 1 hard-boiled egg
- 1 processed cheese spread (such as Druzhba)
- 1 clove garlic
- mayonnaise
- Filling Two:
- 50 g cheese
- 50 g ham
- 2 tbsp canned corn
- mayonnaise
How to cook yorkshire puddings
Thoroughly whisk together the eggs, about one-third of the milk, the salt, and the flour until there are no lumps.
It's a good idea to transfer the batter to a container with a pour spout so it's easy to pour into the molds later. Refrigerate for at least an hour, or longer. You can safely leave it in the fridge overnight — this only improves the batter. The resting time allows the gluten to develop, which gives the puddings a smooth texture and helps them rise nicely.
Prepare the first filling. Grate the processed cheese and the egg. Add the garlic pressed through a garlic press, a little mayonnaise, and stir to combine.
Prepare the second filling. Grate the cheese and finely chop the ham. Add the corn and a little mayonnaise, and stir to combine.
Bake the puddings. Preheat the oven to 220°C. Place a small piece of butter in each mold. Put the molds in the oven to heat up for 2–3 minutes. Keep an eye on them so the butter doesn't start to burn.
Immediately, while the molds are still hot, pour in the batter to about 1/3 of the height (no more than 1/2). Return to the oven and bake for about 15–20 minutes.
During baking, the puddings rise dramatically and practically pop right out of the molds. Let the finished puddings cool (though you can eat them warm, too).
When you pull them apart, you'll find they're hollow inside. You can tuck the filling right into the center.
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