Easy Yorkshire Pudding

A history of the making of Perfect Easy Yorkshire Pudding

The first time I had Yorkshire Pudding was many years ago at the Sky Lounge Restaurant at LAX.  After I had been served my Prime Rib and “Biscuit” I asked where my Yorkshire Pudding was.  “Right there” responded our waiter, pointing to my biscuit.  I had no idea.

Years later, I went to Christmas Eve dinner with my husband’s family.  Their traditional dinner was a Beef Tenderloin with Yorkshire pudding, which was made in the same baking dish the meat had been cooked in.  It never rose properly, so it was sort of a flat, doughy thing.  Not the best.

I suggested that we try to use individual ramekins, making the pudding more like what I had at the airport.  Put in some drippings, get the ramekin nice and hot, add the batter and…well, voila, we had nice individual “puddings” but still, they seemed more like popovers than anything pudding-like.  So why call them Yorkshire Pudding? They should be called Yorkshire Popovers.

The trick?  Add a tablespoon of cold water to the batter right before the final whisk and pour into the hot ramekin.

As time went on, I tried to take this rather interesting, yet, fairly tasteless, pop over to the next level, a tasty, savory pudding level.  I found a new recipe, a simple easy Yorkshire pudding recipe.  Combining my use of a ramekin, and my new found trick, I finally found a perfect, easy Yorkshire Pudding recipe.

The trick?  Add a tablespoon of cold water to the batter right before the final whisk and pour into the hot ramekin.

The recipe is simple in principle.  An equal volume of eggs, milk, and flour.  A pinch of salt, my addition of a pinch of dried thyme, and lard, beef dripping or vegetable oil.  Generally, I put a little extra olive oil into the pan with the drippings I get from my meat so I have enough to put into the ramekin, allowing the oil to get a bit of beefy flavor, but you don’t need to.  The magic is the water.  Cold water, 1 tablespoon per 2 eggs.  Perfectly crisp outside, golden brown, with a pudding-like interior.  Delicious!

LindySez: This recipe is written for four servings using a 1/2 cup ramekin.  Only want two, half it.  Want more, double it.  Just remember it’s equal amounts, in volume with 1 tablespoon cold water added at the end, for every two eggs used. Also, please note, if you use a smaller size then the 1/2 cup ramekin, such as a muffin tin, you will want to decrease the amount of oil you use in the bottom of the tin, otherwise, it may have hilarious results as shown here When Size Matters.  The total depth of the oil should not exceed 1/8th of an inch deep.

A perfect Easy Yorkshire Pudding

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