Yorkshire Puddings

Recipe courtesy Emeril Lagasse, 2001

Show: The Essence of EmerilEpisode: Lard

Rated: 4 stars out of 5Rate itRead users' reviews (3)

RECIPE
COMMENTS & REVIEWS(3)

Cook Time:
20 min
Level:
Easy
Yield:
12 Yorkshire Puddings, serving

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Times:

Prep: 10 min
Inactive Prep: 30 min
Cook: 20 min
Total:: 1 hr 0 min

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Ingredients

Scant 1 cup flour (15 tablespoons)
3/4 teaspoon salt
1 egg
1 1/4 cups milk
1/4 cup lard

Directions

In a bowl sift flour and salt together. Make a well in the center and add the egg and 1/4 cup of milk and beat together, gradually incorporating the flour and adding the milk as necessary to form a smooth batter but being careful not to over-beat. (Batter should be the thickness of heavy cream.) Allow batter to rest for at least half an hour.

Preheat oven to 425 degrees F.

Place a teaspoon of lard in each well of a 12 cup muffin tin or into individual Yorkshire pudding tins, and heat in the oven until very hot, about 5 minutes. Divide batter between wells and bake until risen, puffed and golden brown, 15 to 20 minutes. Serve immediately.

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Comments & Reviews

recipe Yorkshire Puddings
Lindsay Lakewood, WA 10-17-2009
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Bravo Yorkshire!!
Rated: 5 stars out of 5

This is the easiest and best Yorkshire Pudding ever. The lard is key. It was fast, lighter than air and did not sink to a... floury blob. My British Mum would be proud.Read more
recipe Yorkshire Puddings
Carol Big Bear City, CA 12-29-2006
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The Best!!
Rated: 5 stars out of 5

BRAVO! this is the way I have been making Yorkshire Pudding for many many years, it is always good, and so easy to make, If... you do not have the popover pan, you can use a large cast iron pan, get it hot in the oven (400) first with the bacon fat or the fat from the roast, then pour in the batter and bake for about 30 minutes. FANTASTIC!Read more
recipe Yorkshire Puddings
Susan East Greenwich, RI 05-22-2006
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What kind of Lard?
Rated: 2 stars out of 5

I am British by heritage; my best memories of my Mum pouring the Yorkshire batter into the hot fat of the Beef on Christmas,... then into the oven to rise and then slump - the wonderful Yorkshire. This should be beef fat. Hot, sparking at your face, beef fat, for it to rise. You take the roast out - pour the batter in, put it back in, and then take it out all golden and beautiful, and it slumps. The perfect Yorkshire.Read more