Sweet Yorkshire Pudding – Mothers’ Day Brunch

May 5th, 2010 / Comments 6

Last May, I made a perfect Mother’s Day brunch even though I had forgotten that it was Mother’s Day. I had found strawberries and local yogurt at the market and decided to make a sweet Yorkshire pudding for Sunday breakfast for our friends Annie and Andre who were spending the weekend with us.

Strawberris in a basket05 Sweet Yorkshire Pudding   Mothers Day Brunch

Andre and Charles had shared an office and architectural practice in Washington, DC, and Annie and I were pregnant at the same time. We talked late into the night about Annie’s current theatrical role, Andre’s newest project, Charles writing, my blog and shared the latest news about our children. Bleary eyed, we agreed to continue our conversation at breakfast.

We began with cups of tea and coffee and considered how we would spend the day. Breakfast was a cooperative affair – Annie set the table, Andre worked a Sudoku puzzle, Charles cleaned the strawberries and cooked the sausages, and I made the sweet Yorkshire pudding.

It was easier than making a traditional breakfast of eggs and bacon, pancakes, or omelets, and more festive than bagels and cream cheese. The batter, a combination of eggs, milk, and flour, is similar to a crepe batter and not temperamental. It will wait patiently until everyone is awake, showered, coffee’d and ready to eat, to be put into the oven to bake. Half an hour later – breakfast is served!

Here’s how I made it:

Sweet Yorkshire Pudding

8 ounces unsalted butter

6 eggs

1 1/2 cups milk

1 1/2 cups all purpose flour

I began by pre-heating the oven to 425 degrees. When the oven was up to temperature, I the  butter in a two-inch deep, nine-by-thirteen inch ceramic baking dish in the hot oven. Any pan will work for this pudding as long as it can hold five cups and is not more than three inches deep. A shallow pan allows the pudding to rise and be browned as it cooks.

While the butter melted and began to brown, I made the batter. I used a blender to whirl the eggs for one minute and then, with the motor running, I gradually added the  milk and  flour. I whirled it for thirty seconds more until the batter was smooth and free of lumps. I removed the baking dish from the oven and poured the batter into the melted butter. After baking for 25 minutes, the pudding was spectacular, puffy and well browned. I topped it with a generous sprinkle of confectioners’ sugar and a handful of blanched, sliced almonds.

With everyone at the table, I brought the golden pudding in and we watched it collapse like a soufflé. Cut into four generous servings and topped with strawberries and creamy yogurt, it was scrumptious.

It was the telephone call from our youngest son, soon followed by calls from the other children, that reminded us all that it was Mother’s Day. We had shared a commercial free, holiday brunch, our children were well, loved us and were in touch, it was a perfect Sunday with friends and a happy mothers’ and fathers’ day.

When I am more organized and perhaps not quite so forgetful I make the batter for the Yorkshire pudding the night before and keep it in the fridge until I am ready to bake it. When I was visiting my older son I made the batter with an electric mixer rather than a blender without difficulty.

Fresh peaches, blueberries, blackberries, stewed rhubarb or jam are delicious toppers; sauteed apples, pears or bananas make great toppings when berries aren’t in season; sour cream or flavored yogurt can be substituted for plain yogurt; warm or cold honey or maple syrup work instead of fruit: and adding bacon or ham will add a savory note. To adjust the number of servings, use a quarter of a cup of flour and milk for each egg.

Even though our sons are not near by, I’m sure this Sunday they, (and I), will remember that it’s Mothers’ Day.

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Sweet Yorkshire Pudding – Mothers’ Day Brunch
Recipe type: Breakfast
Author: Carol Egbert
Prep time: 5 mins
Cook time: 25 mins
Total time: 30 mins
Serves: 4
An eggy sweet baked pancake that is lovely topped with fruit and yogurt for breakfast.
  • 8 ounces unsalted butter
  • 6 eggs
  • 1 1/2 cups milk
  • 1 1/2 cups all purpose flour
  • confectioners’ sugar & blanched almonds for garnish
  1. Pre-heating oven to 425 degrees.
  2. When oven is up to temperature, put butter in a two-inch deep, nine-by-thirteen inch ceramic baking dish in the hot oven.
  3. While butter melts and begins to brown, make batter.
  4. Put eggs in blender and blend for one minute.
  5. With motor running, add milk and flour. Whirl for thirty seconds or until the batter is smooth and free of lumps.
  6. Remove baking dish from oven and pour batter into melted butter.
  7. Bake for 25 minutes or until the pudding is puffy and well browned.
  8. Top with a generous sprinkle of confectioners’ sugar and a handful of blanched, sliced almonds.

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• 6 Responses to “Sweet Yorkshire Pudding – Mothers’ Day Brunch”

  • Judy Yocom says:

    In our family, we follow an old Sunset magazine recipe for these breakfast puddings and they are called “Dutch Babies”. If no fruit is available we have topped them with powdered sugar and fresh lemon juice or jam or just good old Vermont maple syrup.

  • Twyla Damarin says:

    Thanks so much for this recipe. I have wonderful memories of my mom making this.

  • Claudia says:

    Never had this kind of pudding have always wondered about Yorkshire pudding, I will have to try this sometime sounds really good!

  • Roger Lindland says:

    Hard to tell where to start. First, thank you for the wonderful Mothers’ Day Card. Doris will be surprised and delighted with this perfect work of art. Second, I think I’d like to try the Yorkshire Pudding. It struck me as almost a sufficient reason alone to have an al fresco brunch on Sunday — something special to go with her excellent strata.

    Last,thank you for sharing your lovely family adventures and insights. You are a gem! Pleased that you’re in such a perfect location, it must foster creative ideas.

    Roger Lindland

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