| Yorkshire pudding is a rich
bread like pudding leavened with eggs. It is served as an accompaniment
with roast beef. Click for our moist heat technique for Sewell's
My grandmother, Margueretta Lumley (pictured here with my grandfather, James H. Lumley), used to make Yorkshire pudding in the traditional manner, i.e., in the roast pan. I was too young to watch closely and see exactly how the pudding was made, but my grandmother passed the receipt on to Bea Furse, who in turn passed the receipt on to her daughter Laurel.
Click to see the Original Receipt for Yorkshire Pudding.
The receipt here is really for "Popovers", not Yorkshire pudding. Popovers are an easy, less greasy alternative to Yorkshire pudding.
For more on the Lumley Family, click or on the photo.
| Have all ingredients at
room temperature, 68°F to 70°F. Position a rack near to or
a bit lower than the centre of the oven with a cookie sheet for a heat
shield under it. Preheat oven to 540°F*.
Grease 12 muffin cups with lard or Crisco® and dust with flour so the
batter will have something to climb as it rises.
Whisk together thoroughly:
Whisk together in another bowl:
* The St. Catharines oven seems a bit “slow”, and we use 540°F. The Temagami oven is “fast”, and we use 475°F.
| If the milk has come directly from the refrigerator,
try warming slightly in the microwave for a minute or so to get it up to
room temperature before adding the eggs and butter. Take care not
to get it so warm that it cooks the eggs!
Pour the milk mixture over the flour and fold until just blended. A few small lumps may remain. Fill the muffin cups about two-thirds full. Fill any unused cups one-third full of water so the pan doesn’t burn.
Bake for 15 minutes at 540°F, and then reduce oven temperature to 350°F and bake for 10 minutes more, until well browned and crusty. Do not open the oven door; allow the oven to drop from 540°F to 350°F but itself.
Remove from the oven, unmold onto a rack and serve immediately or allow to cool, and return to the oven for 15 minutes to warm before serving.
adapted from “The Joy of Cooking”
without the introduction and photo:
Click to return to the Sewell's Eclectic Cook Book Index