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Yorkshire pudding is a classic English side dish that's often served with roast beef. It's made from a simple batter of eggs, flour, milk, and salt, which is then baked until it puffs up and turns golden brown. The dish has a crispy exterior and a soft, fluffy interior, making it the perfect accompaniment to a hearty meal. The recipe has many variations, but the basic ingredients and method remain the same.
Jump to:
- How to serve it
- Ingredients
- How to make it
- Important tips
- What to serve with them
- 📋Yorkshire Pudding
How to serve it
They are usually served as a side dish with a roast or stew and the meat gravy poured into the hole in the centre.
Make your dinner even more special by adding them to your main dish, Thanksgiving, Christmas or just a Sunday roast. They are way too easy to make!
Ingredients
The Yorkshire pudding mix is the same as for crepes:
- 1 cup - 125 g flour
- 2 eggs
- 1 ¼ cup - 300 ml milk (or milk and water)
- ½ teaspoon of salt
You will also need fat to pour into the muffin pan. Best is to use suet as the pudding have to be cooked at very high temperature. If you cannot find it (like me) use vegetable oil.
How to make it
- Mix all the ingredients and let them rest for at least30 minutes
- Using a muffin pan, pour 1 tablespoon of light vegetable oil (soy or seeds oil) into each muffin cup.
- Brush the fat all around and place it in a hot oven at 220 C until the pan and the oil are extremely hot.
- Once the oil is piping hot, pour the mix into the cups
- Immediately put the pan straight back into the oven.
- Cook them for 20 minutes and watch them rise.
- Remove from the pan
- Serve them on a serving dish
Important tips
- It is important that the mixture rests for a minimum of 30 minutes before using it.Even better if it rests overnight.
- Best to use suet, if not use vegetable oil as it has to resist to very high temperature
- I always put a large oven pan under it in case of the oil spills over. It is too difficult to clean afterwards.
- Brush the pan with the oil also on the top
- Make sure the oil is piping hot before you pour in the mix
- You have to use a metal muffins pot, it cannot be replaced with a silicon one.
What to serve with them
Below you will find some main course I usually accompany with Yorkshire pudding.
- Magret de Canar Sauce a l'Orange
- Italian Chicken with Peppers
- Stuffed Pork Tenderloin with Chestnuts and Cranberries
- Pork Stew with Pineapple
If you are making this Yorkshire Pudding, leave your comment below I would like to hear from you. You can find more delicious ideas if you FOLLOW ME on Facebook, YouTube, Pinterest and Instagram or sign up to my newsletter.
📋Yorkshire Pudding
Yorkshire Puddings also called popovers are crepes cooked in a hot oven and pop up with the intense heat. They are served with meat with gravy poured over.
Prep Time 5 minutes minutes
Cook Time 20 minutes minutes
⏲️Total Time 1 hour hour
Servings: 12 puddings
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Author: Laura Tobin
Ingredients
- 1 cup flour
- 2 fresh eggs
- 1 ¼ cup milk or half milk and half water
- ½ teaspoon salt
- 12 tablespoon vegetable oil
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Instructions
Mix the flour, the eggs, the milk and the salt.
1 cup flour, 2 fresh eggs, 1 ¼ cup milk, ½ teaspoon salt
Let the mixture rests for a minimum of 30 minutes before using it. Even better if it rests overnight.
Using a muffin pan, pour 1 tablespoon of light vegetable oil (soya or seeds oil) into each muffin cup.
12 tablespoon vegetable oil
Place it in a hot oven at 430 F - 220 C until the pan and the oil are extremely hot.
Once the oil is piping hot, pour the mix into the cups and straight into the oven.
Cook them for 20 minutes and watch it rise.
Serve them hot with your Sunday roast pouring the gravy over the Yorkshire Pudding
Video
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Notes
- It is important that the mixture rests for a minimum of 30 minutes before using it.Even better if it rests overnight.
- Best to use suet, if not use vegetables oil as it has to resist to very high temperature
- I always put a large oven pan under it in case of the oil spills over. It is too difficult to clean afterwards.
- Brush the pan with the oil also on the top
- Make sure the oil is piping hot before you pour in the mix
- You have to use a metal muffins pot, it cannot be replaced with a silicon one.
Nutrition
Calories: 180kcal | Carbohydrates: 9g | Protein: 2g | Fat: 15g | Saturated Fat: 11g | Cholesterol: 29mg | Sodium: 118mg | Potassium: 54mg | Sugar: 1g | Vitamin A: 80IU | Calcium: 34mg | Iron: 0.6mg
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Reader Interactions
Comments
Beth
I have never made Yorkshire Pudding, Laura! They look amazing! I think I'll have to give them a try! They look crispy and delicious!Reply
Laura
Definitely do, they are so easy to make
Reply
Aleka
I never knew that! Very cool! I also love that you can make these sweet OR savory!!!Reply
Laura
Thanks. Yes, you can they are just like crepes
Reply
Elaine Benoit
Yes. I actually drooled at these Yorkshire puddings. Yum! You make them look so easy to make!Reply
Laura
yes, very easy
Reply
