Classic Yorkshire Puddings
These are similar to popovers, but cooked in regular tins (as opposed to popovers tins). This results in Yorkshire puddings having large holes in the centre. Also, popovers can be served sweet, whereas you wouldn’t be seen dead serving Yorkshire puddings will anything but 3 jugs of gravy 🤣 For me, the perfect traditional Yorkshire Pudding is tall and more on the crispy side, yet with a little moisture on the inside. I’m not a fan of Yorkshire pudding so crispy it’s dry and breaks your tooth when you take a bite. Growing up I was always served Yorkshire Puddings that were short, quite dense and a little moist. In more recent times I now prefer Yorkshire Puddings more crazy looking. Exhibit A:
EASY Yorkshire Puddings
When I tell you this recipe is easy, I truly mean it. Just like my Toad in the Hole recipe, the recipe for the batter is incredibly simple.
Yorkshire Pudding Ingredients
1 cup Egg 1 cup Flour 1 cup Milk
There’s huge discrepancy over the ingredient ratio for Yorkshire puddings, but for me it really is as simple as using a cup of each. Works perfectly every single time. So, 1 cup of flour, 1 cup of eggs and 1 cup of milk. And you can actually reduce or increase the total amount, as long as all the measurements stay the same. i.e to half the recipe, just use 1/2 cup flour, 1/2 cup eggs and 1/2 milk. You with me? Okay good.
How to make Yorkshire Puddings (quick summary)
Tips for Foolproof Yorkshire Puddings
After many years of testing, I have developed some tips and tricks that really take this recipe to the next level. Follow the above steps and you’ll get good Yorkshire puddings, but follow these tips and you’ll get absolute show stoppers.
1. Let the batter rest
I won’t go into the science of what happens when you allow the batter to rest, but it forms a much more complex, tasty, taller and toasty Yorkshire Pudding. I rest overnight, but try and rest for at least 30mins.
2. Make sure the oil is piping hot and STAYS piping hot
Pop the oil in the oven before you pour in the batter, making sure it comes out smoking hot (literally). Make sure you pour in the batter quickly to ensure it stays hot. If the oil starts off cold, the Yorkshire puddings won’t rise and will just absorb all the oil, instead of cook in it. Also make sure you’re using an oil with a high smoking point with a neutral flavour, such as vegetable or sunflower oil.
3. Don’t open the oven door whilst they cook
There’s nothing worse than a deflated Yorkshire pudding, and by opening the door and letting cold air rush in you risk the Yorkshire puddings rising to their fullest extent.
Can I use drippings for Yorkshire Puddings?
A lot of recipes advise using drippings instead of oil, specifically beef drippings, but I only ever use a neutral flavoured oil. I tend to use my Yorkshire puddings as mini bowls to stack on as much roast dinner as possible, so I’m fine with a blank canvas. In such instance I can’t advice on how well they would turn out if you used beef drippings.
Can I use olive oil for Yorkshire Puddings?
Olive oil has a low smoking point, meaning it can’t take the high heat and will just smoke out your kitchen. Also like I said, I like a neutral flavoured Yorkshire Pudding. Olive oil will throw off the flavour.
Can I freeze Yorkshire Puddings?
Sure can! As soon as they’ve cooled, pop in the freezer right away. To cook, simply pop back in the oven at a lower temp (390f/200c) for 10mins or until thawed out and crispy again. Okay, we made it. I think I’ve covered just about everything! It’s time for you to take the reins! Hey, whilst you’re here why not check out my other recipes?
Easy Roast Dinner Sides
Parmesan Roasted Cauliflower Garlic Green Beans Roasted Baby Potatoes Honey Balsamic Carrots Pigs in Blankets Broccoli and Cauliflower Cheese
Alright, let’s tuck into this easy Yorkshire pudding recipe shall we?!
How to make Yorkshire Puddings (Full Recipe & Video)
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