Yorkshire Pudding is a classic British dish, traditionally served as a side with a roast dinner, particularly with roast beef. Despite being called “pudding,” it’s more like a savory popover or a crispy, airy batter that rises beautifully in the oven. It’s the perfect accompaniment to gravy, soaking up all the delicious juices from your roast.
Here’s how to make the perfect Yorkshire Pudding:
Yorkshire Pudding Recipe
Ingredients:
- 1 cup all-purpose flour
- 1 cup milk
- 3 large eggs
- 1/2 teaspoon salt
- 2 tablespoons vegetable oil (or beef drippings, if you want to be traditional)
Instructions:
- Preheat the Oven:
- Preheat your oven to 450°F (230°C). The high temperature is key to making the puddings rise properly.
- Prepare the Batter:
- In a large mixing bowl, whisk together the flour, milk, eggs, and salt until smooth and lump-free. You can use an electric whisk or a regular hand whisk to get a smooth batter. The consistency should be similar to pancake batter, thick enough to coat the back of a spoon.
- Let the batter rest for at least 30 minutes at room temperature. This allows the flour to fully absorb the liquid, which helps the puddings rise properly.
- Heat the Pan:
- Place a 12-cup muffin tin or a 9×9-inch baking dish in the oven while it’s preheating, and heat the oil (or beef drippings) in the muffin tin or dish. You want the oil to be very hot before adding the batter.
- Add the Batter:
- Once the oil is hot (it should shimmer but not smoke), carefully remove the tin from the oven. Immediately pour the batter into the hot oil-filled muffin cups or baking dish, filling each about halfway.
- Bake:
- Quickly return the pan to the oven and bake for 20-25 minutes (or 30 minutes for a larger dish), until the Yorkshire puddings have puffed up and are golden brown and crispy on the outside.
- Avoid opening the oven door during the first 15-20 minutes of baking, as this can cause the puddings to collapse.
- Serve:
- Once baked, remove the Yorkshire puddings from the oven. Serve them immediately alongside your roast dinner, drizzling with gravy.
Tips:
- Use Beef Drippings for Authentic Flavor: If you have beef drippings from your roast, use them instead of vegetable oil for an even more authentic and flavorful result.
- Don’t Open the Oven Too Soon: The batter needs time to rise and set, so avoid opening the oven door until the puddings are almost done.
- Crispier Puddings: For extra crispy Yorkshire puddings, you can use a higher ratio of oil or drippings in the pan.
- Rest the Batter: Resting the batter helps to achieve the perfect texture, so don’t skip this step.
Variations:
- Mini Yorkshire Puddings: Use a mini muffin tin for individual servings, which are great for appetizers or smaller portions.
- Herbed Yorkshire Puddings: You can add finely chopped herbs like rosemary or thyme to the batter for extra flavor.
Yorkshire Puddings are a wonderful addition to any roast dinner, especially during a Sunday roast or festive meals. They’re easy to make and incredibly satisfying when paired with gravy and your favorite roast meats!