If you love your traditional Sunday dinners like I do, you know how important it is to make perfect Yorkshire Pudding when you’re having roast beef. Especially when you’re having company and serving the ultimate roast beef….prime rib. And any excuse to eat more gravy is ok with me. I mean, that’s the whole point of yorkies, isn’t it?
I couldn’t tell you how many times I’ve made these or how many different ways. Until recently I’ve used my mom’s recipe that I think came from the Robin Hood flour cookbook. And so many people over the years have offered tips and tricks for the best results. But I was never really thrilled with how they turned out. Sorry mom. Then I discovered I was having more success with a recipe that used more eggs. Someone said oh, those are popovers. So I figured I was cheating but who cares? They were puffing up and looked beautiful! But then I started doing some research and if you read everything you can find on making the perfect Yorkshire Pudding and the difference between them and a popover, you’ll find, like I did, that there’s no agreement. On anything. Some say there’s a difference, some don’t. Some say it’s the pan, some say it’s the use of butter instead of drippings and others say it’s American vs. English. So, I make Yorkshire Pudding. Because that’s what we called them in our house.