Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Home Cooking >
Jul 23, 2008 05:19 AM

Yorkshire pudding, how far in advance?

One of my friend's has a birthday this Friday (J, if you're reading this, no fair telling S about this! ;D ), and she was expressing a longing for roast beef and yorkshire pudding to go along with the absolutely fabulous homemade horseradish that our other friend made. However, since her birthday is in the heart of summer, I really don't feel like doing a roast beef with the oven on for as long as that'd take. So I was thinking I'd do some rib steaks on the grill, and serve that with some single serving sized yorkshire puddings (made in the a muffin tin, most likely, I don't have a popover tin to use).

Here's the tricky bit, I work on Friday, and while I can take some time off early (because they actually owe me some time) and that'll help, I'm looking to cut some corners because they'll come over, and we need to eat dinner fairly soon, so we can start playing our weekly table top roleplaying game (if you don't know what that is, just think "poker night" and that's close enough), and get in several hours of gaming before one or more of us starts falling asleep.

I was wondering if I could mix up the pud batter the night before and leave it in the fridge until just before I preheat the oven, or would that muck up the batter, resting that long? I'll still be using the oven, but not as long as if I'd been using it to roast a beef...

Any thoughts?

Also, what would make a nice dessert? I was thinking something lighter, after all this richness...

  1. Click to Upload a photo (10 MB limit)
  1. The batter won't make it that long,for yorkshire pudding or popovers.
    Easier way to go is your popover choice.Two sources that use muffin pans with proven
    results Rose Levy Bernbaum THE BREAD BIBLE and AMERICA'S TEST KITCHEN
    FAMILY COOKBOOK.Popovers are durable,will keep fresh or frozen,reheat or crisp on the grill.

    ?dessert local fresh fruit and ?goat cheese or a fresh cows milk cheese,VT has so
    many wonderful ones to choose from and very plain,not too buttery sugar cookies
    maybe alter the flavor profile a tad with ?nutmeg,cayenne,cardamom?or?
    You sound well stocked and practiced enough to make it easy,sorry abut the oven/
    sugar cookie in July weather.Puchased amaretti ?

    1. I love Yorkshire pudding, but it's batter won't last overnight - I tried it a few years ago for Xmas, and it just didn't rise right. But the batter takes like 3 minutes to whip up, so it shouldn't be that much of a problem if you get all the ingredients measured out and ready to go Thursday night. Also, you can use muffin tins, but a better option would be ramekins. That's how I do it. It makes a cross between popovers and Yorkshire Pudding, and they're just great.

      For dessert? I'd do an informal trifle with fresh fruits (blueberries and peaches are just arriving here in Western NY), homemade custard or pudding, and lady fingers brushed with amaretto or kirsch or something, topped with a sprinkle of amaretti. So easy and delicious, plus it really features the fruit.

      11 Replies
      1. re: bflocat

        You do need to let your batter rest though before cooking - maybe about half an hour or so. And I wouldn't use ramekins personally, unless they're made out of metal. The most important thing with Yorkshire puddings is to get the fat really, really hot before you put the batter into the tins. I use a tin specially made for Yorkshires, but if you want them smaller it's traditional to use a bun tin, not a muffin tin.

        Sorry to be pedantic, but I'm from Yorkshire and my mother is the Queen of Yorkshire puds!

        You might also consider doing fillet of beef rather than steaks - you'll have the oven on anyway for the puddings (and the oven needs to be quite hot I'm afraid), and a fillet won't take that long to cook.

          1. re: MMRuth

            A bun tin is for making buns! And mince pies. And jam tarts. ;-) Kind of like a shallow muffin tin. (A muffin tin would probably work.)


            Yorkshire pudding tin:


            Another traditional way of making YP is in an enamel/cast iron dish, a bit like a lasagne dish. You should also eat it BEFORE the meat course with gravy - it was a way of filling you up so you didn't eat too much meat and we still do that in my family.

            Trust me - I ate Yorkshire pudding every single week of my life up to the age of 18. Every Sunday without fail, whether we were having roast beef, or chicken, lamb or pork. I should change my username to YorkshirePuddingGirl!

            1. re: greedygirl

              Thanks. The Yorkshire Pudding tin - it's shallower than I might have imagined. The bun tin is exactly the sort of tin (though mine only has 6 "indentations") we use to make mince tarts and jam tarts at Christmas. But we call it a tart pan. What kind of "buns" would you make in it?

              1. re: MMRuth

                Fairy cakes and the like. But we also use it to make mince pies and jam tarts - more for that really than for anything else. Not sure anyone makes buns any more - muffins have taken over the world!

                You do only need a shallow tin to make Yorkshire puddings but they puff right up. My Mum's are like souffl├ęs but sunken in the middle, ifyswim. They should be crisp round the edges but slightly squidgy and stodgy in the middle.

                1. re: greedygirl

                  I still make buns, and mince pies (year round!) and tarts in my mother's old 'mince pie' tins. These things are so beaten up, but they are dear to me. I actually shipped them out to the States with other odds and ends when she died. You just can't get them here, not the same size or depth anyway.

                  1. re: SpareRib

                    Do you make your own mince? I usually buy both jarred and the boxed kinds, then mix, and add some Old Overholt Rye whisky for good measure.

                  2. re: greedygirl

                    And fairy cakes are the same as cupcakes, right?

                    1. re: greedygirl

                      Please give me more info on fairy cakes - it seems that I read about them all the time in novels, but can't find a dependable definition or recipe. And my Brit friend claims he never heard of them!

                        1. re: greedygirl

                          Thank you so much! Sort of shorter cupcakes - less cake, emphasis on decoration; I can do that!

          2. Right, i remembered after posting this that I'm owed four hours of leave time this week. :) So I'm gonna take it off Friday and there won't be so much of a time crunch. J is gonna make a summer pudding a la that other thread that's floating around and he'll make that up at a friend's house so S will have no idea. :) Wheeee. :) I think we've got a plan!

            I need to look at what i have around for baking it up in, though. I haven't checked my tins in a while and have only really started getting back into baking recently, post surgery, so I'll figure something out. Thanks for the help! :)

            1. When I make it, I freeze the leftover batter. It did quite nicely on the second batch one month later. But I'm not a Yorkshire pudding expert by any means...

              1 Reply
              1. re: oryza

                My Mum always makes four Yorkshire puddings but now there's only the two of them at home most weekends she freezes the leftovers and reheats. It seems to work for her, and as I said, she's somewhat of an expert!

              2. Let me start by saying I love yorkshire pudding with a nice rare roast beef but I understand the issue with heat in the summer. So because YP calls for a very hot oven - 400 I think, I will suggest the frozen yorkshire puddings from Costco. I can not remember the brand but there is unlikely to be more than one. They really are not bad.

                But I would suggest you do a small roast on the grill. Brown very well on all sides and then put it into a roasting pan and turn off the heat on one side and finish roasting with indirect heat. I make roast on the grill all the time in summer and they really can be wonderful.

                8 Replies
                1. re: pengcast

                  Thanks for the idea here, but Costco is an hour drive away for me, and I only go up that way once a month. :) My monthly trip isn't until weekend after this. I also don't remember seeing yorkshire puddings at Costco before, and I look for stuff like that. I'd be surprised if ours had them but I'll check next I'm there. :)

                  It does call for a very hot oven, but it won't take THAT long to cook when that's all I'm cooking in it. So I'm fine with running it like that (besides, yorkshire pudding is so easy to make, I really prefer doing it from scratch anyway).

                  I'm not comfortable enough with my grilling skills to do a roast on the grill, and not when it's for someone's birthday for the first time. I know S loves rib steaks on the grill, and her husband has confirmed he thinks the steaks with horseradish will make her very happy, so I think I'm gonna stick with those, as well. :)

                  Please know that I'm grateful for the suggestions, though, and please do keep them coming, it helps me refine my thinking, if nothing else. :)

                  1. re: Morganna

                    Popovers and yorkshire pudding freeze well.I am never without those or
                    waffles,crispellis and crepes in the freezer.A little care wrapping,thawing
                    and reheating is no big deal.

                    Have fun!!

                    1. re: lcool

                      What are these popovers of which you speak?

                      1. re: greedygirl

                        A small variation on the yorkshire pudding theme.
                        my popover pans are 3/4 cup,12 to a frame black steel
                        my pudding pan is #1 is iron 12 cup #2 is enameled steel 9 cup
                        both require the same high temps,only recipe difference is fat
                        drippings from roast beef
                        popovers finish firmer,more crisp perhaps and a more dry interior
                        missing the umami beef fat provides,therefore in need of help,or a
                        boost in the recipe or presentation
                        my usual solution is the recipe,with the addition of a savory herb,
                        grana or locatelli cheese
                        are less fussy to freeze and re-heat
                        if made plain,function well with fruit etc as a dessert cup,the favorite around here is peaches and cream
                        I did try your link,with no success.Am not computer anything or patient enough to send a recipe except via e-mail or type direct.
                        If you want,I shall be glad to.?do you use a scale? I only weigh dry
                        or can convert/liquid ?metric or imperial?it is all automatic for me.

                        1. re: greedygirl


                          Popover pan and some popovers. Never really thought of the name before, but typing it twice made me realize where the name comes from!

                      2. re: Morganna

                        Try a roast sometime but I agree a rib steak is a great meal for a birthday.

                        Hope it all turns out great.

                        1. re: pengcast

                          I'll get a roast when we go shopping next week and give it a try. That is, if it ever stops RAINING! :)

                          1. re: Morganna

                            Roasting on the grill is not hard.There are some really terrific on line
                            resources with video etc.
                            My sister uses her huge grill 300 days a year.Does a turkey or capon once a month,as per WEBER,end product is fabulous.We are just too lazy to get that good.
                            Have a smashing party,and good luck with the weather gods