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Quick and Easy Yorkshire Pudding

Originating in the United Kingdom, Yorkshire pudding is sometimes served with onion gravy as a first course. Other times, it may be served with meat and gravy as the main course. On occasion, they fill it with sausage and call the dish "Toad in the Hole." But here in America, it is often a traditional side to accompany a rib roast during the holidays. While they actually are a baked pudding, I serve them in place of bread or rolls. They can be filled with gravy or au jus and are incredibly easy to make - here's how I do it!


3 eggs

1 cup milk

1 cup all-purpose flour

2 tbsp. butter


Preheat oven to 375 degrees.

In a medium bowl, beat the eggs with the milk. Stir in the flour and set aside.

Divide the butter evenly into the twelve cups of a muffin pan (about 1/2 tsp. per cup).

Place the muffin pan into the oven to melt the butter (about 2 to 5 min).

Remove the pan from the oven and spoon the batter evenly into the buttery muffin cups.

Bake in preheated oven for 5 minutes.

Reduce the heat to 350 degrees and bake for 25 minutes longer or until puffed and golden.

It's kind of fun to see how much they puff up! Don't be discouraged if they "deflate" a bit when you take them out of the oven, they're still wonderfully light and airy!


Here's an interesting fact, while Yorkshire pudding and popovers are quite similar, the traditional Yorkshire pudding is made with beef drippings (fat) instead of butter.


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