Believe me, with this easy Yorkshire Pudding recipe you will never buy ready-made ones again, guaranteed. This well-proven recipe is used around the world and with a promise your puddings will rise golden and delicious every time.
While Yorkshire puds are a classic British recipe and one of the major components of England’s national dish – roast beef and Yorkshire puddings – a regional dish with national (and international) appeal, they don’t always need to be served with a Sunday roast. Instead, think of making them for a midweek supper. Children love them especially with gravy.
In Yorkshire, the pudding is traditionally served with gravy as a starter dish followed by the meat and vegetables. More often smaller puddings cooked in muffin tins are served alongside meat and vegetables.
Traditional Yorkshire Pudding
- 4 eggs (large, measured into a jug)
- 1 cup milk (equal quantity of milk to your measured eggs)
- 1 cup flour (equal quantity of all-purpose or plain flour to measured eggs)
- Pinch of salt
- 2 tablespoons lard (or beef dripping or vegetable oil)
- Gather the ingredients.
- Heat the oven to the highest temperature possible, however, do not exceed 450 F/230 C or the fat may burn.
- Pour the eggs and milk into a large mixing bowl and add the pinch of salt. Whisk thoroughly with an electric hand beater or hand whisk. Leave to stand for 10 minutes.
- Gradually sieve the same volume of flour (as the eggs) into the milk and egg mixture, again using an electric hand beater or hand-whisk to create a lump-free batter resembling thick cream, if there are any lumps pass the batter through a fine sieve. Leave the batter to rest in the kitchen for a minimum of 30 minutes, longer if possible – up to several hours.
- Place a pea-sized piece of lard, dripping or 1/2 teaspoon vegetable oil into your chosen Yorkshire Pudding tin or a 12-hole muffin tin and heat in the oven until the fat is smoking.
- Give the batter another good whisk adding 2 tablespoons of cold water and fill a third of each section of the tin with batter and return quickly to the oven.
- Leave to cook until golden brown – approximately 20 minutes. Repeat the last step again until all the batter is used up.
- Serve and enjoy!
- The secret to making Yorkshires, as they are fondly known, is to pour well rested, cold batter into slightly smoking hot fat and put immediately back into a really hot oven. It is as simple as that.
- The best fats to use are lard, dripping duck or goose fat. Some swear by vegetable oil, but this can make them greasy if not used sparingly.