Yorkshire Puddings are a classic British dish, renowned for their light, airy texture and rich flavor. Traditionally served as a side dish with roast beef and gravy, they have become a staple in British Sunday roasts and are cherished for their unique characteristics.
The batter for Yorkshire Puddings is remarkably simple, consisting of just a few basic ingredients: eggs, flour, milk, and a pinch of salt. The key to their distinctive texture lies in the preparation and cooking method. The eggs and milk are whisked together, then gradually incorporated into the flour to create a smooth, runny batter. This batter is then left to rest, allowing the flour to fully absorb the liquid, which contributes to the lightness of the finished puddings.
One of the most critical steps in making Yorkshire Puddings is preheating the baking tin with fat. Traditionally, beef dripping is used, but vegetable oil or butter can also work well. The tin with the fat is heated in a very hot oven until it’s sizzling. This ensures that when the batter is poured into the tin, it begins cooking immediately, causing it to puff up dramatically.
As they bake, Yorkshire Puddings rise majestically, forming a golden-brown exterior with a soft, fluffy interior. The high oven temperature is crucial for this expansion, creating steam within the batter that lifts and separates the layers of dough.
The result is a collection of puffed-up delicacies with a crispy outside and a soft, slightly chewy center. The puddings are often hollow in the middle, making them perfect for soaking up gravy.
Traditionally, Yorkshire Puddings were served before the main meal with gravy to fill up diners, making the more expensive meat course go further. Today, they are typically served alongside roast meats and vegetables, with their ability to absorb gravy making them a beloved component of any roast dinner.
Despite their association with special occasions and Sunday dinners, Yorkshire Puddings are simple enough to be made at home for any meal, adding a touch of celebration to the everyday table.
- 1 cup flour
- 4 eggs
- ¾ cup milk
- 6 teaspoons lard or vegetable oil
- ½ teaspoon salt
- ½ teaspoon pepper
How To Make Yorkshire puddings
- In a small bowl with a pour spout, mix together the flour and eggs, then stir in the milk. Whisk mixture until just combined, a little lumpy is okay!
- Refrigerate the batter for a minimum of 30 minutes, or up to overnight.
- When ready to bake: Preheat oven to 425 degrees F and add ½ teaspoon of oil or lard to each hole of a 12-count muffin tin.
- Place muffin tin in the preheated oven for 10-12 minutes.
- Remove the batter from the fridge and stir in the salt and pepper.
- Working quickly, remove the hot muffin tin from the oven and immediately pour the batter evenly into the tin. Return pan to the oven as fast as possible.
- Cook puddings for 16-18 minutes or until puffy and golden brown.