Low Sodium Yorkshire Pudding Or Popovers
Christmas dinner in our house meant Prime Rib and Yorkshire Pudding. No, it’s not a pudding as in a dessert as you may first think. It is a traditional baked savory pudding that turns into a bread like roll. Sometimes it is baked as large as a pie crust and the meat, potatoes, and veggies are served within. Others are baked in a size similar to a muffin or popover. It has bee around since the early 1700’s and derives from the United Kingdom. Just as we have done with our Thanksgiving Dinner, we are making Christmas Dinner low sodium. So here is the recipe for my low sodium Yorkshire Pudding or Popovers.
Keep Holiday Traditions Alive & Well With A Healthy Makeover
Yorkshire puddings are finicky things, very similar to their French cousin the Flan. It often requires a lot of attention to the process even though the ingredients are fairly simple. It usually took an afternoon of prepping and baking on Christmas Eve. Mom and Dad would include my brothers and me to keep our minds distracted from the gift wrapped packages that were stacked under the tree. We were often giving several tasks to keep us busy.
Jobs for us always included peeling potatoes, prepping green beans, and setting the table. As Mom & Dad fussed in the kitchen. Dad was the baker in our family, so he was the one to do the popovers. I remember that his pride in them rose the higher the popovers expanded in the oven.
In my own home, we try to incorporate our children into cooking as well. It is a valuable life skill that they will use throughout their lives and hopefully to impact their own health for now and the future. What healthy traditions are you passing on in your family?
The Recipe For Low Sodium Yorkshire Pudding Or Popovers
The classic English Pudding remade as a low sodium great tasting accompaniment for your Holiday Dinner.
- 4 large Eggs
- 1 cup + 2 tsp All Purpose Flour
- 3/4 cup Milk 1%
- 1 tbsp + 2 tsp Water
- 1/2 cup Beef Drippings, Lard, Shortening, or Vegetable Oil
Combine eggs, flour, milk, and water in a medium bowl and whisk until a smooth batter is formed. Let batter rest at room temperature for 1 hour.
Adjust oven rack to center position of your oven and preheat oven to 450 degrees F. Divide drippings (or other - lard, shortening, or vegetable oil) evenly into the wells of a 12-well standard muffin tin. Preheat in the oven until the fat is smoking hot, about 10 minutes.
Transfer the tin to a heat proof surface (such as an aluminum baking sheet on your stove-top), and divide the batter evenly between every well. The wells should be filled between 1/2 and 3/4 of the way. Immediately return the tins to the oven. Bake until the Yorkshire puddings have just about quadrupled in volume, are deep brown all over, crisp to the touch, and sound hollow when tapped (about 15 minutes).
Serve immediately, or cool completely, transfer to a zipper-lock freezer bag, and freeze for up to 3 months. Reheat in oven before serving.