|Nutritional Guidelines (per serving)|
|Servings: 6 portions (6 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 9g||12%|
|Saturated Fat 4g||19%|
|Total Carbohydrate 16g||6%|
|Dietary Fiber 1g||4%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Yorkshire puddings are a traditional British dish. They are also enjoyed around the world, where they may be called different names, such as popovers, but they are the same recipe, which is a simple mixture of eggs, milk, flour, and salt.
In Britain, the puddings are served as part of a traditional Sunday lunch, alongside the Sunday roast which is often roast beef. In Yorkshire, in the north of England, the pudding is traditionally served with gravy as a starter dish followed by meat and vegetables. Nowadays, smaller puddings cooked in muffin tins are served alongside meat and vegetables on the same plate.
Yorkshire puddings are very versatile and do not have to be served exclusively with a roast. They are a perfect vehicle for other dishes such as a toad in the hole (stuffed with sausages) or filled with a tasty chili or stew. The puddings are also lovely cold with a little jam or golden syrup. Their uses are endless.
If you are not in the UK and using metric or imperial measures, this recipe is for you. It specifies volume measurements, not weight, and is exactly the same method.
- 1 cup eggs (lightly beaten)
- 1 cup whole milk
- Pinch of salt
- 1 cup all-purpose flour (or plain flour)
- 2 tablespoons lard (or beef drippings or vegetable oil)
Gather the ingredients.
Preheat the oven to 425 F/220 C/gas 7.
Combine the eggs and milk in a large mixing bowl and whisk to blend. (Note: You can use either a stand mixer, electric hand mixer, or a wooden spoon to make your Yorkshire pudding batter.)
Add a pinch of salt and whisk again. Let the mixture stand for 10 minutes to let the bubbles subside.
Sieve roughly 1/3 of the flour into the mixture and whisk thoroughly to incorporate.
Repeat with another third of the flour, and then the final third. You should have a thick and creamy, lump-free batter.
Let the batter rest at room temperature for at least 30 minutes; preferably longer.
Place a tiny blob of lard, drippings, or 1/2 teaspoon of vegetable oil into your chosen Yorkshire pudding tin or a 12-hole muffin tin. Put the tin into the oven until the fat is slightly smoking.
Add 2 tablespoons of cold water to the batter, then whisk again.
Fill each pudding tin with batter, one-third full, and quickly place in the oven.
Bake until the puddings are puffed and golden brown, approximately 20 minutes. Repeat with any remaining batter.
Serve and enjoy.
- Yorkshire puddings do not reheat well, becoming brittle and dry. As such, we recommend eating them immediately.