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.
Foolproof Towering Yorkshire Pudding
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.
Ingredients
- 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
Instructions
- 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!
Notes
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: 1Amount 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
I haven’t made Yorkshire pudding in quite a while… these look perfect! How did you prepare the Brussels sprouts? They look beautiful!
Thanks Katherine, the Brussels are just simply steamed and then glazed in butter… I like butter, a lot! 😉
Oh my gosh, those are BEAUTIFUL Yorkshire Puddings!! Nice job Brian! Being American, Yorkshire Puddings are not something that were a part of my traditions growing up but I have been making them on Christmas for the past few years and I absolutely adore them.
Thanks Tristen, good to hear that the humble Yorkie has managed to leap across the Atlantic 🙂
Oh, I love Yorkshire puds too much – we also make them at home and no longer buy them for ages – Before, I was always reluctant to make them assuming that they won’t be coming out right – not only that they do come out right, they are so much better than the frozen ones that you can buy from supermarket – your ones look amazing Brian!
Thanks Ramona… They are so simple to make and the hot and quick method means they cook in the amount of time it takes to rest a joint of meat, perfect Sunday lunch fodder 😀
Beautiful photographs, Brian. I love to make Yorkshire puddings, and I agree, it seems funny to buy them frozen. I have the same feelings you do every time I see frozen pre-made pancakes. Or cups of pre-made Jell-O. In any case, the puddings! Love them! I always make way too many, which is fine with me, because I love them microwaved for a few seconds the next morning, with a dollop of butter and jam.
Cheers Jeff. I have heard of the butter and jam thing in the morning before, I can’t remember where though, gonna have to give it a try 🙂 I have to confess I have never seen frozen pancakes, good job though as I think it would cause a brain malfunction 😉
Merry Christmas,
Okay I’m American so yeah I’m handicapped as far as weights and measures go… I DO own a scale.
Totally understand the “eye balling” the recipe. But what the heck is that pan you are talking about?
Anyway I’m just going to make my mother’s recipe hoping to impress my daughter’s Scottish BF. I’ll try your soon.
Merry Christmas to you to Cheryl… A dariole mould is a classic patisserie mould from France, they are available in lots of sizes… If they are called something else in the US I am unsure but I did a search on Amazon.com and found them no problem, they should be pretty cheap 🙂
I’ve never made Yorkshire pudding before…always intimidated! This recipe looks easy enough…I think I could actually do it, woo!
Many people seem to think that but it really is simple 😀
I love Yorkshire pudding and I am so pleased you suggest lard/dripping to cook them in, which is the proper way (in my opinion).
Lovely looking recipe and they turned out really well.
Couldn’t agree more there is still room for ‘hard fats’ in the kitchan as far as I am concerned… I don’t use them everyday but there are times when they are just the right thing to use and everything else is wrong 😉
I haven’t made Yorkshire pudding in ages, your version looks sooo good! I will have to try it 🙂
Yay for more people eating Yorkies 😀
What an epic Yorkshire pudding! They are difficult to get right, but sooooo worth it! Funny that something so simple can sometimes not work out. Great tips.
I find them pretty simple to be honest, thi sI think is the only recipe that I swear by volumes… I see most recipes using weights which does not make sense, they don’t even specify which size egg which is bonkers, a medium egg can be as small as 53g in the UK where as a large can be up to 73g almost a 40% difference in size.
I had yorkshire pudding for the first time at a prime rib steakhouse for a friend’s birthday. WOW are they delicious and excellent for soaking up all the delicious meat juices! I was so impressed by their presentation – they look so fancy and hard to make – that I’m impressed by the ease of this recipe. Thanks for sharing!
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Us Brits are not really known for our complicated food 😉 They really are incredibly simple and take about the same time to cook in a hot oven as a roasted piece of meat takes to rest so it is a match made in heaven and like you say they are the perfect gravy mops 😀