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Towering Foolproof Yorkshire Pudding

This foolproof traditional Yorkshire pudding recipe will leave your friends and family green with envy.

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 Yorkies.

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 Yorkies 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 ones take 20 minutes but please come, folks, feel the love.

They are not difficult to make and taste divine.

There are millions of recipes and theories written about these simple treats, 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.

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.

What Is A Yorkshire Pud?

Yorkshire puddings are a favourite Britsh traditional side dish.

Now associated with roast beef they were orignally more closely linked to mutton.

It would originally have been roasted under the meat as the dripping dropped down from above.

The earliest written recipes date back to the mid 1700’s… To say they stuck is an understatement, British folk are very protective of this dish.

But 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!

It is genuinely 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!

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.

The Secret to Foolproof Yorkshire Pudding.

The main secret is not to weigh anything, seriously, no scales!

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 volumes rule, so just get some transparent jars and off you go.

Do not compress the flour, just line up three jars, fill them up to the same level with flour, egg and milk respectively. Mix them together, season and set aside.

Resting the batter really does make a difference too, go for at least four hours, although overnight is wonderful if you can do it.

Please try and use a hard fat, beef dripping, lard, even duck or goose fat. This gives the puddings much more of a crispt crunch and makes them taste incredible!

But you can use a vegetable or sunflower oil if you must.

This recipe will make two towering Yorkshire puddings 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 they cook the same way.

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.
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.
Yield: 2 Yorkshire Puddings

The Easiest Yorkshire Pudding Recipe

Prep Time: 5 minutes
Cook Time: 25 minutes
Additional Time: 4 hours
Total Time: 4 hours 30 minutes

This towering Yorkshire pudding recipe will produce Yorkies guaranteed to be the centre of attention at any Sunday Lunch.

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

  1. This recipe is all about ratios so no weighing required.
  2. 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.
  3. Then add the flour in to the second ensuring that it comes to the same level as the egg.
  4. Repeat with the milk.
  5. 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.
  6. 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.
  7. 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.
  8. 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:

1

Amount Per Serving: Calories: 91Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 50mgSodium: 172mgCarbohydrates: 10gFiber: 0gSugar: 0gProtein: 3g

Did you make this recipe?

If you made this recipe, I'd love to see what you did and what I can do better, share a picture with me on Instagram and tag me @krumplibrian and tell me how it went!

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Elaine

Wednesday 22nd of April 2020

Greetings from Canada! I’m trying this tonight with our roast. I’ve never heard of a dariole mould. What can I use instead?

Brian Jones

Thursday 23rd of April 2020

Hey Elaine, I would suggest using a muffin tin, you will need to use less pudding mix in each one and they will not be as tall but they will still work. Just use half of the amount in each "hole" and make twice as many for a pretty standard sized muffin tin.

Poppy

Friday 6th of December 2019

Greetings from Yorkshire. Here when times were hard we used to have a 3 course Yorkshire pudding dinner, Yorkshire pudding with gravy as a starter, Yorkshire pudding with the roast dinner and Yorkshire pudding with jam or fruit as a dessert. The puddings were made in the large roasting tin and cut into squares and the last one went into the oven while the main course was being eaten. Half of the last pudding was sprinkled with dried fruit before going in the oven and drizzled with golden syrup when it was cooked and the other half had jam spread on it when it came out of the oven. Lovely.

Brian Jones

Friday 6th of December 2019

Right back at ya from the Hungarian countryside!

I remember stories of those days, I do remember stealing Yorkies whilst my grandparents were preparing Sunday dinner :o I've even eaten them as part of real fancy 9 course degustation menus. I don't really have a sweet tooth but certainly,get how they work as a sweet munch too! Proper good versatile grub :D

Barbara Ward

Friday 8th of November 2019

Tell me Brian, Would you actually make Yorkshire puddings to freeze so you always have them to hand to use please!

Brian Jones

Saturday 9th of November 2019

Hey Barbara, I have honestly never tried but I also don't think that I would. The cooking time for Yorkshire puddings is the perfect resting time for a larger cut of meat and even if you have no time to rest the batter they still work out great just thrown into a hot oven.

Catherine Brown

Saturday 24th of March 2018

I haven't made Yorkshire pudding in quite a while... these look perfect! How did you prepare the Brussels sprouts? They look beautiful!

Brian Jones

Sunday 25th of March 2018

Thanks Katherine, the Brussels are just simply steamed and then glazed in butter... I like butter, a lot! ;)

Tristin Rieken

Saturday 24th of March 2018

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.

Brian Jones

Sunday 25th of March 2018

Thanks Tristen, good to hear that the humble Yorkie has managed to leap across the Atlantic :)