|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 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 them as a vehicle for other dishes such as a Toad in the Hole (filled with sausages) or fill with a tasty chili or stew. Puddings are also lovely cold with a little jam or golden syrup; their uses are endless.
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.
- 1 cup eggs (lightly beaten)
- 1 cup milk
- Pinch of salt
- 1 cup all-purpose flour (or plain flour)
- 2 tablespoons lard (or beef dripping or vegetable oil)
- 2 tablespoons water
Preheat the oven to 425 F/220 C/Gas 7.
Place both the eggs and milk in a large mixing bowl. Whisk the two together. (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. Leave the mixture to stand for 10 minutes to let the bubbles subside.
Sieve roughly 1/3 of the flour into the mixture and whisk thoroughly to incorporate.
Continue with another third, then the final third. You should have a thick and creamy, lump-free batter.
Leave the batter to rest in the kitchen for at least 30 minutes; preferably longer.
Place a tiny blob of lard, dripping, 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 lightly smoking.
Add 2 tablespoons 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, approximately 20 minutes.
If you have any batter left, then repeat until all the batter is used up.
- Yorkshire Puddings do not reheat well, becoming brittle and dry. As such, we recommend eating them immediately.