Has anyone ever made Yorkshire pudding? I bought a pan that was labeled a "bun"

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dawnnys

Well-known member
pan and had a "Made in England" sticker on it ("used", but not really used) so I bought it. I had to buy it, it sounded so "British" - lol. I think it is probably a Yorkshire Pudding pan, the more I think of it.

It looks like a metal muffin tin, but the indentations are only about 1/2-inch deep. It's got 9 indentations (reminds me of the Seinfeld "muffin tops" episode), and each indentation is about 2.5 inches across at the top, tapering down to maybe 1.5 inches at the bottom. Actually, it looks like my watercolor pallete, too!

What is the difference between popovers and YP?

 
Doesn't sound like a Yorkshire Pudding Pan

They did them on either Cooks Country or America's Test Kitchen the other day and talked about how our popovers came from the English Yorkshire Pudding. Yorkshire puddings are typically either made large in a rectangular pan or in muffin cups. Those sound much too shallow.

However I recall some sort of 'bun' thatwe had over in England but I can't recall it's name. Also - maybe an English muffin pan?

 
I'm adding a couple of pictures (if I can remember how to do this). The first is mine

and the second is one from a website that called it a Yorkshire pudding pan (see link). I thought they were awfully small, too, but they look very much alike. Maybe mine (top one) is a little smaller, but basically the same thing, no?

http://i56.photobucket.com/albums/g166/Finer_Kitchens/DawnNYS/bunpan.jpg

http://i56.photobucket.com/albums/g166/Finer_Kitchens/DawnNYS/panwebsite-1.jpg

http://www.fantes.com/muffins.html#yorkshire

 
Dawn, you have a Yorkshire Pudding pan...congrats on the new addition!

I have made hundreds and hundreds of yp's, on one occasion I made 300 at one time!

When they are made at home they are made in one big shallow pan so that it can be divided for the family, but eaten in a restuarant the are usually serving size, so the pan you have - they tend to blow up a lot, so only fill them 2/3 of the way. the rest will overflow as it cooks

Make sure your oil is really, really hot before you put in your batter

If you want to make toad in the hole, you will have to use a bigger, deeper opening, heta the oil, put in your cooked sausage and then pour in the batter to go in the oven.

 
I make Yorkshire Pudding a couple times a year. Sometimes in a rectangular pan and sometimes in a

muffin tin. Traditionally the beef roast is placed on the oven rack and the pan of Yorkshire Pudding batter in a pan on a rack below the beef so the drippings will fall into the pudding.

The Yorkshire Pudding batter is the same as pop overs, Toad in the Hole, and German Pancakes (with the addition of some warm spices).

 
Rec: Herbed Yorkshire Puddings...perfect for your new pan!

Herbed Yorkshire Puddings

Recipe By :
Serving Size : 15 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method

3 large eggs
1 cup whole milk
1 cup all-purpose flour
1/4 teaspoon salt
3 teaspoons fresh parsley -- chopped
3 teaspoons fresh chives -- chopped
2 teaspoons fresh sage -- chopped
2 teaspoons fresh thyme -- chopped
1 teaspoon fresh rosemary -- chopped

6 tablespoons pan drippings or olive oil

Whisk eggs in medium bowl to blend. Gradually whisk in milk. Sift flour and salt into egg mixture; whisk until well blended and smooth. Whisk in all herbs. Let batter stand at room temperature at least 30 minutes or refrigerate up to 3 hours. Rewhisk beford using.

Preheat oven to 450°F. Place 15 standard (1/3) cup metal muffin cups in oven to preheat 10 minutes. Place 1 teaspoon drippings from rib roast in each muffin cup. Return pan to oven until drippings are very hot, about 8 minutes. Immediately spoon 2 generous tablespoons batter atop hot drippings in each muffin cup. Bake until puddings are golden and puffy, about 12 minutes (puddings will sink in center but edges will stay puffy). serve hot.

Source:
"Bon Appetit December 2001"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 55 Calories; 2g Fat (26.9% calories from fat); 3g Protein; 7g Carbohydrate; trace Dietary Fiber; 45mg Cholesterol; 58mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 0 Fat.

NOTES : These delicious "puddings" are a cross between a popover and a puffy pancake.

 
I hat to throw a monkey wrench in here, but I just got an email from my cousin in the UK

and here is what she said (because they are so small, I think she may be right):

It is a pan for making little jam tarts. Just make some tart pastry --shortcrust-- cut it into circles big enough so that when you press them into the pans, they come to the top of the sides. Put about a half tbsp jam--usually strawberry, and bake at 350F for about 15 mins, or until pastry is a golden brown. Jam tarts are a great favorite with children here.

Thanks everyone, though! I am definately going to make Yorkshire pudding soon (maybe in a muffin pan) now that I have these recipes.

 
This is what I do as my family is from England we have changed it abit

Set oven too 425 450. In a Muffin pan spray with pam, if you want grease and some oil, if you use grease heat in the muffin pan first

1 cup flour
1 egg
1/2 c milk
1/2 water
1/4 tsp garlic powder
1/4 tsp onion powder
1/2 tsp salt
can add other herb if u would like

Mix in a blender. Pour in muffin tins don't open oven while cooking turn on the light to watch, about 20 mins

 
Those look more like little tart pans....we usually make the YP's in

one big tin but on occassion we use deeper muffin tins than pictured there...perhaps restuarants use those tins.....I use the similar ones to make jam tarts etc.

 
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