Wednesday, October 29, 2008


Continuing with the present theme of comfort food here at the Tea Society, my favorite hearty fall and winter dish is a delicious pot roast with harvest vegetables served with a side of mashed potatoes and mini Yorkshire puddings covered in gravy from the roast. This Yorkshire Pudding recipe is one that I always use because it's very easy and it tastes delicious!

Yorkshire Pudding

2 eggs
¾ cup milk
½ cup all purpose flour
1/2 teaspoon salt
1/8 teaspoon nutmeg
1/8 teaspoon pepper
reserved meat drippings

Beat eggs and milk in small mixer bowl until smooth; add flour; salt, nutmeg and pepper, beating until well blended. Let mixture stand for 30 minutes. Pour 2 teaspoons of reserved pan drippings from pot roast into each muffin cup; heat in a preheated 400 F oven for 2 minutes. Fill muffin cups ¾ full with batter, bake 20 minutes or until golden brown. Serve plain or topped with gravy.

Serves 6


willow said...

Would you believe I've only had Yorkshire pudding once in my life and it was in London. I didn't care much for it then, but maybe I should give it another chance? Yours looks heavenly.

Pamela Terry and Edward said...

Now I'm ready for the holidays!

Janeen said...

Wow, not at all what I thought it was. I took the name literally, doesn't look at all like pudding. I'll have to give this a try! Thanks for the post!

Rebecca said...

I think this will be on the menu tonight. Just posting the recipe and images made my mouth water.

Lavinia said...

I like the nutmeg addition, I'll have to try that. I make yorkshire pudding from a mix, a product which comes from Yorkshire, England. There are never any leftovers...and I'll bet its the same in your home, as warm from the oven yorkshire puddings are irresistable.

Mmm said...

Willow might be helped here if she realised that what makes YP so yummy is dipping it into the gravy juices. Yumm.