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Yorkshire Pudding Pie; modest complaints — 16 Comments

  1. I would say that your British friend did not learn to make Yorkshire pudding from her mother, but from a TV chef in the 90s. What you make fits my understanding of what a Yorkshire pudding is and how you make it. They are a sadly commercialised product now. Of course, I’m Australian, so my opinion doesn’t count any more than yours does.

    • You’re right about the opinion counting…. Popovers are very popular as a bread in the U.S. – but not heard of in England. I make them to have with soup. The Yorkshire pudding goes with the beef roast.

  2. My dad’s mom, who was ‘veddy briddish’ made Yorkshire Pudding very close to the recipe Gordon Ramsey uses. She was born in 1884 and learned from her mother who…you get the idea. I’ve never made it. I would watch her whip it up at the last minute and pour it into those hot, cast iron muffin pans and the sizzle was a little scary for me. Then again, I was probably 4 or 5 when I first saw her make it. Since I have a pretty non-adventurous husband when it comes to trying new things, I’ve just never made them. But hers were awesome for having almost no ingredients!

    • The batter is so easy to whisk up – and doing the popover version doesn’t require a hot pan…. just a muffin tin. Perfect for last minute bread with a bowl of soup.

  3. My recipe handed down via my mother who learn’t it from her mother-in-law who was Suffolk born and bred is very much like what you make. Originally my mother made it in a pie dish but in my teens she acquired some muffin tins and sometimes used those. I prefer the pie dish version. The recipe travelled to Southern Africa and has gone back to England with my daughter.

    • I don’t remember where I found the recipe initially, but I just used a flattish baking dish. Now I use a quiche dish – when I find a proper roast to make it with.

  4. My mother made Yorkshire pudding most Sundays…in one casserole dish, never individual serves. She whisked by hand. I have never attempted one…it looked too fiddly.

  5. Mum always made Yorkshire puddings in muffin tins – she used her mother’s recipe (which was probably my grandmother’s recipe, which was probably my great grandmother’s…). We loved having as much of the crispy edges as possible. I make Yorkshire puddings in small pyrex bowls placed on a rimmed cookie sheet – I preheat the bowls with butter and olive oil because we never roast beef any more. As a child, I only ever once was at a dinner where a Yorkshire pudding made in the roasting pan was served. It was beautiful. But because I was a child, I was given one of the inside pieces that were completely uncrispy. Very unsatisfying

    But. Relatively recently, we have been making “Dutch babies” in a cast iron frying pan. The batter is essentially the same as Yorkshire pudding batter. There is plenty of crispiness.

    (Your Yorkshire Pudding “Pie” looks delicious. But, but, but, where is the pastry? 😉 )

      • Ha!! I did forget. Or perhaps I thought you had finally come around. (My sister is like you and imagines that she cannot make pastry, even though Mum taught us how. She said that she made GREAT pastry using hot water instead of the cold water that Mum told us to use. I believe she used the Epicurious “hot water pastry dough” recipe.)

      • Or perhaps my sister was following the Great British Chefs method of making hot water pastry. (Do you need me to ask her so you too can make stellar pastry?)

  6. I neglected to add my own modest complaint: You cannot call your Yorkshire Pudding Pie a Popover Pie. Unless you are making it in a 3 inch pudding dish. Because Popovers are always small.

    (Mum actually called our Yorkshire puddings “popovers” – it was Dad who insisted on calling them Yorkshire puddings. Hmmm. Did he call them that because HIS father was originally from Lancashire?? Which is darn close to Yorkshire…. And. If that was the case, why didn’t we call them Lancashire puddings?)

    … I’ll stop now.

    • Still, all names aside, it is an easy batter to make and why do some chefs want to make it so complicated? Popovers with soup – last minute idea as long as you have the patience to let them bake (and get crispy).
      ~And isn’t a British ‘pudding’ normally sweet and served at the end? It’s all very confusing

      • Yes. Entirely confusing. English is such an inadequate language that way.

        And doubly yes, it’s an insanely easy batter to make and equally easy to bake!