A Yorkshire pudding is a thing of great beauty and a stalwart of and British Roast Dinner, forget the frozen ones go big on this foolproof recipe.
Foolproof Yorkshire Pudding.
I cannot believe you can buy frozen Yorkshire pudding. They join the likes of frozen baked potatoes and roasted potatoes foods most ridiculous products as far as I am concerned.
I am not averse to taking the odd shortcut but buying frozen Yorkshire pudding to save the 90 seconds it takes to mix together 4 ingredients is mental.
Let’s face it those 4 ingredients are not exactly exotic either.
Sure these take 25 minutes in the oven whereas frozen Yorkies take 20 minutes but please come, folks, feel the love.
They are not difficult to make and taste divine.
When I say not difficult to make I mean these are foolproof, straight up and down. A perfect towering foolproof Yorkshire pudding every single solitatry time.
There are millions of recipes and theories written about Yorkshire pudding about what to use and what not to use. This is mine.
It has never failed me, I mean NEVER! The lard or beef dripping also gives amazing flavour and texture.
What Is A Yorkshire Pudding?
Yorkshire puddings are a favourite Britsh traditional side dish. Typically associated with roast beef they were typically more closely associated with mutton. Being roasted under the meat as the dripping dropped down from above.
The earliest written recipes date back to the mid 1700’s… To say the stuck is an understatement, British folk are very protective of the humble Yorkshire pudding recipes.
It really is no more than a batter cooked in melted hard fat. So lard, beef dripping although today it is much more common to see them cooked in oil. Which is quite frankly just all sorts of wrong.
In many ways, they are the granddaddy of the American Popover and Dutch Baby Pancakes.
If you want to take your Yorkshire pudding recipe to the next level then think toad in the hole. No there are no toads or frogs involved!
Traditionally sausages encased in a Yorkshire pudding batter toad in the hole is one of my most cherished childhood food memories.
I also do a roasted vegetable toad in the hole too, which may be ‘food blasphemy’ but I love it!
The Secret To Perfect Yorkshire Puddings.
The secret is not to weigh anything! Yes, I am typically a weights kinda guy and every time I read an American recipe I find myself screaming at my screen to buy a set of bloody scales.
But for this one ratios rule, so just get some transparent jars and off you go. Seriously it is that easy.
Resting really does make a difference go for at least four hours, although overnight is wonderful if you can do it.
This recipe will make two towering Yorkshire pudding which is my favourite way to make them.
But if you prefer the shallower dish type use this same recipe but divide the mix between 4 shallower moulds. A muffin tin is ideal for this and it cooks the same way.
I don’t really do Christmas food so this will probably be as close as it gets to one here. That is because Yorkshire pudding was always on the Christmas menu in our house.
Growing up no matter what meat we had for Christmas dinner Yorkshire Puddings were always there.
You are guaranteed to get huge amounts of kudos when you serve these majestic bad boys that stand up tall and proud next to your roast turkey.
Have fun at the weekend folks and don’t consume anywhere near as much alcohol as I will. It is bad for you.
- 1 Egg, Lightly 'beaten'
- Flour, Same volume as the egg
- Milk, Same Volume as the egg
- 1/4 Tsp Salt
- 2 Tsp Lard, Sub for Beef Dripping if you can
- This recipe is all about ratios so no weighing required.
- Crack the egg into the first of 3 identical 'things', jars, ramekins, use whatever you have lying around although something transparent does make it easier, beat gently.
- Then add the flour in to the second ensuring that it comes to the same level as the egg.
- Repeat with the milk.
- Now combine all the ingredients and set aside to rest, you should rest for at least 4 hours but the longer the better, go overnight if you want.
- Take 2 8cm dariole moulds and put a teaspoon of lard or beef dripping in the base of each and place in the oven, set the oven to 230°C and bring to temperature.
- When the oven is hot and the fat is smoking pour half of the batter into each mould close the door and watch these bad boys grow.
- Cook for 25 minutes and serve immediately!
Traditionally served before a main meal with gravy Yorkshire pudding is now a firm fixture on any Sunday lunch, particularly a beef one!
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving:Calories: 91 Total Fat: 4g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 50mg Sodium: 172mg Carbohydrates: 10g Fiber: 0g Sugar: 0g Protein: 3g