Monday, September 22, 2014

Yorkshire Pudding

Yorkshire Pudding

       Another dish based on a book for the month of September and my Foodies+ community. I chose this dish because it represented two of my favorite books. One is the classic Great Expectations and the other has started on its way to becoming a classic in its own right the Harry Potter series. Now I'm not quite sure if this dish is ever mentioned in Expectations but I assume that it was a dish served in Miss Havisham's home as she appeared to be of upper English decent. It is mentioned a few times in the Potter series as it does take place in England.


     This dish is a traditional English item often found on the dinner table during Sunday meal served with roast beef and potatoes. It can also be made into a dessert if needed. It is a simple pastry dish made from equal parts egg, milk, and flour. It has the texture of a slight crispy outside and sort of soft custard type inside. You can pour gravy over it and eat it right away. Now I will admit that it was good, but not my cup of tea. My parents however ate 2 1/2 a piece at our roast beef Sunday dinner. Please give this a try it is simple and easy. Yorkshire Pudding.

  • 4 eggs
  • 3/4 cup milk
  • 3/4 cup flour
  • Vegetable oil
  • 12 hole mini muffin tin

     Turn your oven to 375 degrees and place the muffin tin in it to heat up. Now whisk the eggs in a large bowl. Whisk in the flour and milk until you have a nice smooth batter. Remove the tin from the oven and pour in each hole 1/4 of the way up some oil. Carefully pour in each section some of the batter just before it reaches the top. Place in the oven and bake for roughly 20-25 minutes. Do not open the oven while it is cooking or the batter could fall. Hope you enjoy Yorkshire Pudding.

Serves: 5-8
Prep Time: 5 minutes
Cook Time: 20-25 minutes


  1. I LOVE Yorkshire Pudding but never tried to make them in a mini muffin tin.

    1. Give it a try Betsy. Not really my fav at all but it was definitely an interesting try and went well with the roast. Thanks for all your comments.