Yorkshire Puddings
Who doesn’t love a Yorkshire Pudding?
I always wondered why they weren’t popular across the pond but then I learnt that they are called Popovers in America and are made in Popover tins. Of course they love them! Who wouldn’t?!
How to make Yorkshire Puddings
Note – Detailed instructions and recipe card are at the bottom of the page.
To make the Yorkshire Pudding batter, combine the Eggs, Water and Milk and whisk together.
Add Plain Flour and Salt, to a bowl and slowly stream in the eggs and milk, whisking gently but well enough to get rid of the lumps.
Take the batter out of the fridge. I like to do this 30 minutes before but fridge cold is fine too.
Open the oven door and as quick as you can. Turn the oven down. Pour the batter into the muffin tin holes.
Cook for 20 – 30 minutes. You can flip them for the last 10 minutes if you like.
Here are pics of 3 different versions made in different tins
The best Fat to use
In general people use dripping or lard but if you can’t or don’t have either of them, then a great option is Vegetable Oil because it is flavourless and has a high smoke point.
Tips to make the BEST Yorkshire Puddings
This batter really benefits from fridge time. At least 30 minutes but the longer the better.
Whisk the mixture until the lumps are all gone but don’t over whisk. A quick zap with the hand blender works well.
The oven needs to be really hot.
It has to be Plain Flour. Self Raising Flour won’t work here.
Variation – Add 1 tsp Cumin Seeds to the batter if you like. SO GOOD!
Can be made with a milk alternative and Gluten Free Flour.
I like to take the batter out of the fridge 30 minutes before using. In my opinion they have more of a rise this way.
The easy method
Take 3 glasses and add Eggs, Milk and Flour in each until they are at the same height when the glasses are next to each other. Whisk the ingredients together and then place the batter in the fridge and continue with the recipe as above.
Make Ahead
You can make them ahead and reheat in the oven at 220 C/GM 7 for 4 – 5 minutes before serving.
How to Freeze
You can also freeze, cooked and cooled Yorkshire Puddings in a Ziplock Bag for up to 3 months.
To reheat, place in a preheated oven (220 C/GM 7) for 5 – 6 minutes.
No need to defrost.
Just check them before you remove them and cook for 1 – 2minutes longer if needed.
Serving Suggestions
Yorkshire Puddings go well with any Roast Dinner recipes such as:
you may also like:
Indian Roasted Chicken Legs with Baby Potatoes
Easy Peasy Slow Cooker Chicken
**if you make this recipe, please rate/comment below. we love to hear from you and seeing your creations makes our day – safira
Yorkshire Puddings
How to make Yorkshire Puddings that are fluffy, golden and delicious. I like home made Yorkshire Puddings because they are the perfect vehicle for meat, gravy, potatoes and all things Sunday Roast. PLUS they are super easy to make. Read on to find my top tips and a variation that I LOVE. This recipe is made in our home week in and week out so it is a fool proof recipe too.
Ingredients
- 4 Eggs
- 220 ml Milk
- 1 tbsp Water
- 120 g Plain Flour
- 1 tsp Salt
- 6 tbsp Vegetable Oil
Instructions
-
To make the Yorkshire Pudding batter, combine the Eggs, Water and Milk in a bowl and whisk together.
-
Add Plain Flour and Salt to a bowl and stream in the Eggs and Milk slowly/in intervals, whisking until theere are no lumps. Place the batter in the fridge for at least 30 minutes. Overnight works best!
-
Take the batter out of the fridge. I like to do this 30 minutes before but fridge cold is fine too.
-
Preheat the oven to 250C/230C fan/Gas Mark 9.
-
Add oil to a 12 hole muffin tins, spreading with a brush or with your fingers (sides too). Place tray in oven for 10 minutes or until the oil is piping hot.
-
Open the oven door and pour the batter into the muffin tin holes. Turn the heat down to 180 Fan/200 C/GM6.
-
Cook for 25 - 30 minutes. You can flip them to get them golden all over, for the last 10 minutes if you like.
-
Take them out of the tray immediately and pop onto a cooling rack.
Recipe Notes
The easy method
Take 3 glasses and add Eggs, Milk and Flour in each until they are at the same height when the glasses are next to each other. Whisk the ingredients together and then place the batter in the fridge and continue with the recipe as above.
The best Fat to use
In general people use dripping or lard but if you can't or don't have either of them, then a great option is Vegetable Oil because it is flavourless and has a high smoke point.
Tips to make the BEST Yorkshire Puddings
- This batter really benefits from fridge time. At least 30 minutes but the longer the better.
- Whisk the mixture until the lumps are all gone but don't over whisk. A quick zap with the hand blender works well.
- The oven needs to be really hot before adding the batter to the tin.
- It has to be Plain Flour. Self Raising Flour won't work here.
- Add 1 tsp Cumin Seeds to the batter if you like. It really works!
- Can be made with a milk alternative and Gluten Free Flour.
- Take the Batter out of the fridge 20 - 30 minutes beforehand. Fridge cold works well too but I find that room temperature works better.
Make Ahead
You can make them ahead and reheat in the oven at 220 C/GM 7 for 4 - 5 minutes before serving.
You can also freeze, cooked and cooled Yorkshire Puddings in a Ziplock Bag for up to 3 months. To reheat, place in a preheated oven (220 C/GM 7) for 5 - 6 minutes. No need to defrost. Just check them before you remove them and cook for 1 - 2minutes longer if needed.
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