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Make the Best Yorkshire Puddings Ever
This Yorkshire pudding recipe is quick, simple and guarantees success. Yorkshire Puddings are one of the major components of England's national dish, roast beef, and Yorkshire puddings. A tray of Yorkshire Puddings fresh from the oven should be well-risen, golden brown with a crisp exterior and soft middle.
It seems everyone has their way of making Yorkshire puddings given the number of recipes out there. No one way is right or wrong as long as it works. We have been making Yorkshire puds since we were children, and this is the way we make them, and they always work a treat. Believe us they are so easy to do.Continue to 2 of 6 below.
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Step 1: Measure the Ingredients
In our recipe, the puddings are made by measuring equal eggs, to milk to flour for the batter. The only other ingredient being a pinch of salt. Measure these out before you start the mixing.
Once measured, place into a bowl and using an electric hand beater or hand whisk, beat the eggs, milk, and salt until thoroughly mixed, light and airy. Leave to rest for 10 minutes.
Finally, sieve in the flour beat well again and put to one side to rest.
Once thoroughly mixed, the batter now needs to rest in the kitchen (not the refrigerator) for at least 30 minutes, if possible for longer, even up to several hours. Leaving the batter to stand allows the bubbles to subside and the starch grains in the flour to soften. The result of these actions is a very light, airy batter.Continue to 3 of 6 below.
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Prepare the Tin
For cooking the puddings, you can use a traditional Yorkshire pudding tin (4 x 2"/5cm hole tin) or 12-hole muffin tin.
Into each cup of the tin, place a tiny piece of lard, beef dripping, goose fat or ½ teaspoon of vegetable oil.
Place the tray in the hot oven and heat until the fat is smoking.
Yorkshire Pudding can also be cooked whole using a large square roasting tin. The cooked large pudding is then cut into portion sizes.Continue to 4 of 6 below.
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Fill the Tin
After giving the batter another good whisk, add a little water, whisk thoroughly, then, fill a third of each cup with batter.
Quickly return the tin to the oven.Continue to 5 of 6 below.
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Cook the Yorkshire puddings until golden brown and well risen, approx 20 minutes.
Avoid opening the oven door if possible as this may cause the puddings to sink.
Continue to 6 of 6 below.
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Step 9: Serve the Yorkshire Pudding
In Yorkshire, serving the pudding is traditionally done with gravy as a starter dish followed by the meat and vegetables. Sometimes the pudding is the size of a dinner plate! More often, smaller puddings are cooked in muffin tins and served alongside the meat and vegetables.