English Christmas Dinner Recipe Share / Yorkshire Pudding
The Thanksgiving Recipe Share was fun and I had quite a few of you email to say that the recipes were a success! With that encouragement, we are on to a weekly Christmas Recipe Share! These recipes are for a typical English Christmas dinner. However, for those of you who do not celebrate Christmas, the recipes are great year round and for any occasion!
Enjoy and please share! If you have your own recipe please add it in the comments below. I will post it the following week!
My parents are both British and we grew up with Christmas crackers, trifle, Christmas puddings being lit on fire and a lot of good drinks to go around! Yorkshire pudding is such a standard English recipe and we always make it with a roast. It is so simple and delish with hot gravy poured on top!
Yorkshire Pudding
Ingredients:
- 1 cup sifted flour
- 2 eggs
- pinch of salt
- 1/2 cup milk
- 1/2 cup cold water
- vegetable oil
Directions:
- Preheat oven to 425 degrees
- Take a nonstick (preferable) cupcake tin and add a splash of vegetable oil into each compartment (just to cover bottoms)
- Place cupcake tin in oven to get super hot while you make the pudding mixture
- Take a mixing bowl and sift flour into it
- Add eggs
- Take a one cup measuring cup and fill half with cold water and half with milk and add into mixture
- Add a pinch of salt
- Whisk together mixture until you see little bubbles forming on top
- Put aside
- Carefully take out hot tin from oven
- Add a very small dash of very cold water into mix and give it one last whisk
- Pour mixture evenly into each compartment
- Bake at 425 for 20 to 30 minutes (until the yorkies have risen and are golden as pictured above)
Enjoy!
Hi Suzzane, thanks for sharing this recipe. I am going to try it this year. I have a question, can you pour this into your roasting pan with your roast beef and let the roast juices get absorbed while baking? Or would that make a mess?
Hi Maggie! No, you can’t do that as the pan you pour the mixture into has to be super hot and only a small amount of oil or drippings in bottom. Otherwise I think it would be soppy and not rise. I would suggest taking the drippings and adding them into the bottom of the tin compartments instead – good luck!
Oh, yeeees! Yummy!
Super yummy!
I think these are actually popovers, not Yourkshire pudding. Yorkshire pudding is made in a single pan, beef drippings at 1/2″ plus butter. The mix is just a bit different. It puffs and is very rich due to drippings and added butter. It’s not as puffy and hallow as popovers.
Hi Jauquetta, You are correct, they are actually yorkshire pudding “popovers”! The exact same mixture can be poured into a single pan (I use a glass pyrex) with the hot oil and baked at the same temp/time for a large yorkshire pudding that also will puff up nicely. We also add cooked sausages which makes it a dish called “toad in the hole” – I know right? Strange British name!