“The U.S. and Great Britain are 2 countries separated by a common language.”
The comment is widely attributed to George Bernard Shaw and there are at least 4 variations on the phrase.
There are other common things that separate as well.
Yorkshire pudding is one.
The first time I made Yorkshire pudding was in the U.S. I followed the recipe in Bon Appétit magazine which, of course, claimed to be absolutely authentic.
I had a standing rib roast in the oven (4 rib). At the correct time I carefully skimmed off the required amount of fat and ‘jus’ which I put into my large, square, hot pan. I poured the batter over and baked immediately. When it was done, and the roast carved, I cut the Yorkshire pudding into squares and served. Timing was critical, as they both needed to be piping hot.
The first time I saw a British cook make ‘Yorkshire puds’ they were, essentially, popovers.
Well, they were flat popovers….. They were made in muffin tins, they barely rose above the pan, and there was no beef roast in sight.
I was told that they would just be ‘popped in the freezer’ and thawed for ‘Sunday lunch’.
Not reheated, just thawed.
From what I have learned over the years of living here, most, if not all, British cooks make them the same way. In England one can actually by them at the supermarket – individual Yorkshire puds.
I’m telling you all this so you don’t get in a snit about my Yorkshire Pudding Pie…..
Click here to Pin Yorkshire Pudding Pie with Ham & PeasPrint
Yorkshire Pudding Pie with Ham & Peas
This is an easy main course using the pantry. A few minutes prep is all that’s needed, before it’s assembled and baked.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 2 servings 1x
- Category: One Dish Dinners
- 6oz (180gr) ham, cut into bite-size pieces
- 1 medium onion, chopped
- 1 cup peas, frozen, no sauce
- 4oz (125gr) pimento or roasted red pepper, cut into strips
- 1 tsp dried basil
- 1/2 cup (2oz, 60gr) shredded cheese
- 2 eggs
- 1 cup milk
- 1 cup flour
- pinch nutmeg
- 1/4 tsp salt
- 4 tsp olive oil
- Heat 2 tsp olive oil in medium nonstick skillet over medium-high heat.
- Add onion, ham and sauté until onion is tender.
- Add peas and heat through.
- Remove from heat and set aside.
- In medium bowl lightly beat eggs with wire whisk.
- Add milk, flour, salt and nutmeg.
- Whisk lightly to just combine; a few lumps are okay – over-beating is not.
- Put remaining 2 tsp olive oil in 10-inch glass baking dish and run it around to coat the bottom. Pour in the batter mixture.
- Spoon ham and peas onto the batter to within 1 inch of sides of dish.
- Sprinkle with basil.
- Lay the pimento strips across the top and sprinkle with cheese.
- Bake at 425F (215C) for 30 minutes or until edges puff up and are golden brown.
- Remove and let rest a minute or 2.
- Cut into wedges and serve.
This uses a simple popover batter. Whisk lightly and use immediately.
- Serving Size: 1/2 recipe
- Calories: 761
- Sugar: 14.8 g
- Sodium: 1849 mg
- Fat: 30.5 g
- Saturated Fat: 10.9 g
- Trans Fat: 0.3 g
- Carbohydrates: 73.4 g
- Fiber: 7.1 g
- Protein: 46.8 g
- Cholesterol: 261.6 mg
Keywords: popover pie, yorkshire pudding pie, ham pie
As long as I’m, uh, explaining different cooking styles, let me spare a phrase on popover batter.
Yorkshire pudding and popovers are, basically, the same batter: eggs, flour, and milk.
I have seen bloggers and chefs claim that making popovers is hard, challenging, fraught with errors and failures.
Should one use a blender to mix? A stand mixer? How long should you let the batter rest? 5 minutes? Overnight?
I’ve been making popovers since I was tall enough to reach the counter. I have never had them fail. They are always tall, light, and airy.
They need very little mixing / whisking. Do it lightly and quickly. There should be lumps left in the batter. If it’s smooth and lump free you have mixed too much. Pour the batter into a muffin pan immediately and put into a hot oven quickly.
To summarize: Whisk lightly; bake immediately.
There you have it. No-fail popovers.
or Yorkshire pudding.