What is Yorkshire pudding called in America?

We call them popovers. They're essentially the same recipe. The main difference is that Yorkshire pudding uses beef fat drippings instead of oil.

Can you eat Yorkshire pudding cold?

Yes, you can eat Yorkshire pudding cold. However, they're really at their best when they're hot and fresh out of the oven.

What is the trick to Yorkshire pudding?

The oven, pan, and oil should all be as hot as possible for the best rise on the Yorkshire puddings. Letting the batter rest before baking also helps.

Stuffed Yorkshire Pudding

Description

This Stuffed Yorkshire Pudding combines warm, savory sausage with the tart burst of fresh cranberries, all baked into a light, golden batter.

Ingredients

Units Scale

1/2 cup and 1 tablespoon sunflower, peanut, or other high-heat oil
4 large eggs
1 1/2 cups milk
1/2 teaspoon kosher salt
1 1/4 cups flour
1/2 teaspoon baking powder
1 tablespoon fresh thyme or 1 teaspoon dried
4 sausages, such as the red wine and garlic from Vermont Salumi
2 tablespoons marmalade or jelly
1 cup fresh cranberries

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Instructions

Preheat the oven to 425 degrees F and position a rack in the middle. Place a 12-cup muffin tin on a baking sheet. Add 2 teaspoons of the cooking oil to each of the muffin cups and coat well with a brush. Place the pan in the oven to heat.
Beat the eggs, milk, salt, flour, baking powder, and thyme together. Let rest while you cook the sausage. This batter can be made ahead of time and left in the fridge until ready. Just beat it together again and allow it to warm to room temperature before using.
Cut the sausages into small pieces. Brown the sausage pieces in the remaining 1 tablespoon of oil over medium-high heat in a pan. When browned, about 7-8 minutes, toss in the marmalade and cranberries to coat. Remove after another minute of cooking.
Take your hot muffin tin out of the oven. Carefully divide the pudding batter into each cup (about 2 ounces in each). Then divide the sausages and cranberries into each cup. Return the pan to the oven as quickly as possible. Bake for about 20 minutes or golden brown and puffed. Use your oven light to see into the oven, and avoid opening the door until you're ready to remove the pan. Opening the oven door before they're ready may cause the puddings to deflate.
Serve immediately with gravy or mustard and a green salad on the side.

Notes

Want to make the batter in advance? Store it in the fridge up to a day in advance.

The puddings will start to deflate as soon as you take them out of the oven. Don't worry, that's normal. Just be ready to serve immediately for the best presentation. This is not a make-ahead recipe.

The recipe was adapted from Nigel Slater's recipe in The Guardian.

Prep Time: 20
Cook Time: 20
Category: Dinners
Method: Baking
Cuisine: English