Many people find making perfect good old English Yorkshire Puddings difficult. The puddings either do not rise, are soggy, or tasteless and simply not nice.
Here’s a foolproof and easy recipe that has not failed me yet. The recipe adapts readily to doubling up or halving the amounts. But first, some tips and hints:
- Prepare the mixture the day before cooking.
- A high oven temperature is crucial as is not opening the oven until after they have been cooking for 30 minutes (see Method below).
- It is important to use full-fat milk.
- Yorkshire puddings can be made and cooked in advance of a meal, in fact, cooked beforehand is one of the keys to success. I always cook mine before I even put my meat and roast potatoes in the oven. They can be quickly warmed through in the oven or a few seconds in the microwave when ready to serve your meal.
- Make more puddings than you need as they freeze exceedingly well. Simply pop the cooked puddings loose in your freezer until frozen before bagging up and sealing. Avoid using a vaccum sealer as expressing the air in the bag will compress the puddings and they do not puff up again. Simply seal the bag. Reheat puddings from frozen as required in a hot oven.
- Make a batch before Christmas to save you time and worry on Christmas Day.
- A few dried herbs, ie parsley, chives, or even grated cheese can be added to the mixture for a different treat.
- Make smaller versions by cooking in shallow bun tins and after cooking fill with sliced cooked sausage of choice and/or onion chutney, or thinly sliced roast beef and/or onion gravy or horseradish to serve as delicious canapes.
- Yorkshires can be eaten hot or cold.
- They can be served savoury or sweet. We like them cold filled with a little jam and cream!
- The same batter is used for Toad in the Hole.
- 100g /4oz plain flour
- 4 large eggs
- 10 fluid oz full fat milk
- pinch of salt
- a good pinch of dry English mustard or 1/2 tsp ready made English Mustard (optional)
- 8 tsp dripping , duck fat or goose fat
This quantity makes 10–12 individual size puddings when cooked in muffin tins.
- Whisk all the ingredients together in a bowl.
- A hand-whisk is best to avoid over whisking.
- Cover and allow to rest in the fridge overnight.
- Preheat oven to 220°C or equivalent.
- Put the dripping into pudding moulds and put in the oven until smoking hot.
- Ladle the mixture into the tins or pour from a jug.
- Cook for 30 minutes.
- After 30 minutes open the oven door for a couple of seconds to allow the steam in the oven to escape.
- Reduce the oven temperature to 200ºC or equivalent and continue cooking for 5–10 minutes more until the Yorkshire puddings are crisp and golden.
Want to learn about the history and origins of Yorkshire Pudding? Then, click here.