If you’ve never had a Yorkshire pudding before, don’t let the name fool you. In the U.S., pudding usually refers to a custard-like dessert. However, in the U.K., pudding is a sweet or savory dish that often includes meat or fat. Yorkshire pudding is more of a cross between a popover and a souffle. While traditionally served with Sunday roast, you can serve them up with any main you’d like! Try serving it with my roast turkey recipe or roast chicken recipe.
What You Need to Make This Recipe
Flour — you only need plain all-purpose flour to make this recipe. Do not use self-rising flour, as it’s the heat and steam from the oven that helps them rise. They actually end up flatter with self-rising flour. You can use bleached or unbleached all-purpose flour. Milk — I like using whole milk for the best flavor. Eggs — the eggs add flavor to the pudding, and when whisking the eggs into the batter, they add air into the batter and set you up for a successful rise, Oil — originally called dripping pudding, you bake Yorkshire pudding under a roast hanging above it, dripping fat down into the batter. However, for those of us who are not roasting beef on top of the pudding, beef roast drippings, lard, or oil can be used instead! I would use an oil with a high smoke point, such as vegetable oil.
How to Make Yorkshire Pudding
- Combine the flour and salt in a medium mixing bowl. Whisk together the milk and eggs in another medium mixing bowl until well blended.
- Gradually add the milk mixture to the flour mixture, whisking until smooth. Place in the refrigerator while proceeding.
- Once the oven has heated to 425°F, spoon 1 teaspoon of beef drippings or oil into each cup of a 12-cup muffin tin. Place the muffin tin in the oven until the oil is very hot, about 10 minutes.
- Stir the chilled batter. Remove the muffin tin from the oven and quickly pour about ¼ cup of cold batter into each muffin cup. Immediately return the muffin tin to the oven. Bake for 20 minutes or until the puddings are puffy, golden brown, and crispy. Serve immediately.
Pro Tips for Making This Recipe
Do not skip resting the batter in the fridge. If you skip it, your Yorkshire pudding will become flat and less flavorful.You can also bake the pudding in a 9×13-inch baking dish, a 12-hole Yorkshire pudding tin, or a popover pan. You want to hear the batter “sizzle” when pouring it into the muffin tin. That means the oil is hot enough. If the oil is not hot, the batter will absorb the oil leading to an oily, soggy, and dense pudding. The hot oil is key to helping the batter set up and rise in the oven.Do not open the oven during baking time. Treat these puddings like a souffle. No peeking! These will deflate quickly.Don’t be alarmed if the Yorkies come out in different shapes and forms. They still taste the same!A metal pan is highly recommended due to heat retention. I don’t recommend using a silicone or glass pan.If you’d like the Yorkshire pudding to be crispier on the outside and slightly taller, replace some of the milk with water. For extra tall ones, you can add an extra egg white.
If you’ve tried this Yorkshire Pudding recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
