Yorkshire puddings are a traditional British dish for sure; they are also loved all around the world. They come under other names (Popovers are just one) but they are the same recipe, a mixture of eggs, milk, and flour, with a pinch of salt. That's about it.
For those of you not in the UK and using metric or imperial measures then, this recipe is for you. This one works on volume, not weight, exactly the same method.
Yorkshire puddings are also a very versatile dish and do not have to be simply alongside a Sunday roast. Use then as a vehicle for other dishes such as a Toad in the Hole (filled with sausages) or fill with a tasty chili or stew. Pudds are also lovely cold with a little jam or Golden Syrup; their uses are endless.
- 1 cup lightly beaten eggs
- 1 cup milk
- 1 cup plain / all-purpose flour
- Pinch of salt
- 2 tbsp lard, beef dripping or vegetable oil
Note: You can use either a stand mixer, electric hand mixer or a wooden spoon to make your Yorkshire Pudding batter.
Preheat the oven to 220°C / 425°F/ Gas 7
- Place both the eggs and milk into a large mixing bowl. Whisk the two together, add a pinch of salt and whisk again. Leave the mixture to stand for 10 minutes to let the bubbles subside.
- Sieve roughly one-third of the flour into the mixture and whisk thoroughly to incorporate. Continue with another third, then the final third. You should have a thick, creamy lump free batter.
- Leave the batter to rest in the kitchen for 30 minutes, if you can leave it longer then do.
- Place a tiny blob of lard, dripping or ½ tsp vegetable oil into your chosen Yorkshire pudding tin. You can use or a 4 x 2"/5cm hole tin or 12-hole muffin tin. Put the tin into the oven until the fat is lightly smoking.
- Add 2 tbsp of cold water to the batter then whisk again. Fill a third of each section of the Yorkshire Pudding tin with batter and return it quickly to the oven.
- Cook until golden brown- approx 20 minutes. If you have any batter left then repeat the last step again until all the batter is used up.
In Yorkshire in the north of England, the pudding is traditionally served with gravy as a starter dish followed by the meat and vegetables. Nowadays, though, smaller puddings cooked in muffin tins are served alongside meat and vegetables on the same plate.
Yorkshire Puddings do not reheat well, becoming brittle and dry.