Yorkshire Pudding

Yorkshire puddings were a staple in my house growing up. Christmas dinner has remained unchanged for the last 38 years and the last two years are the only dinners I’ve ever missed (Even my mother’s Christmas dinner isn’t worth an 8,000 mile roundtrip). Turkey, mashed potatoes, roast potatoes, boiled carrots, boiled brussel sprouts (ugh!), chipolatas wrapped in bacon, sage and onion stuffing, cranberry sauce, apple sauce, onion gravy and the almighty Yorkshire pudding. Always the same. Without fail. And I love it all, except the sprouts…

That mix is fairly close to a few Thanksgiving turkey ensembles I’ve seen before except, of course, there are no Yorkshire puddings… We should fix that!

yorkshire puddings

It’s a 3 ingredient recipe plus salt and oil. I use 4 eggs for this recipe which is way more than I used to use when I made this years ago. I’m not exactly sure when this changed – just some experimentation I guess but this is the recipe and method that results in puddings of 4″ risen perfection every time. I’ve got this toad in the hole recipe where I use a different batter that has only 2 eggs, a little less flour and the same amount of milk which still tastes delicious but has a more runny consistency that allows the batter to spread more evenly around the sausages. I’ve never had any complaints about either way to date…

yorkshire pudding batter

Whisk the eggs together, add the flour, milk and salt and there’s your batter! Perfecto!

 

yorkshire pudding cooking

Look at the rise on these puddings. This is due to the simple fact of keeping the oven door closed. If you open it the temperature drops a few degrees and the Yorkshire puddings will drop and sag and not get the sky high rise that we want.

yorkshire pudding recipe

For me, this Yorkshire pudding has the perfect consistency; crispy exterior and a soft, doughy inside. But no two English people would agree on the perfect texture of a Yorkshire pudding. Some like a super light batter so use fewer eggs and some like a like a thick, super luxuriant yet terribly fatty and almost indigestible pudding with masses of oil and extra eggs. This recipe is my happy medium – delicious, crispy yet “soggy” in the center, and totally digestible.

Sky High Yorkshire Pudding

Serve with any roast, beef not essential even though others will call me a heretic. We ate this with just gravy and it was fantastic!

Please try this out and let me know the results! I love getting your pics and any amendments to the recipes!

Print Recipe
Yorkshire Pudding
I've seen the phrase sky high Yorkshire puddings before and this classic English recipe delivers that and more. A perfect accompaniment to a roast dinner or equally good on their own with gravy!
British Yorkshire Pudding Recipe
Cuisine British
Prep Time 5 minutes
Cook Time 20 minutes
Servings
individual puddings
Ingredients
Cuisine British
Prep Time 5 minutes
Cook Time 20 minutes
Servings
individual puddings
Ingredients
British Yorkshire Pudding Recipe
Instructions
  1. Ideally, the milk and the eggs will be close to room temperature so get them out of the fridge 30 minutes before starting to mix them.
  2. Preheat the oven to 425F. In your muffin tin put around a teaspoon of oil in each cup and put in the top of the oven for at least 15 minutes until the oil is smoking hot. This is essential or the batter will not rise properly!
  3. Put the eggs in a large mixing bowl and whisk vigorously to aerate. Add the salt, flour and milk whilst continually whisking. The aim is to create a thick, smooth batter with bubbles on the surface - it only takes a couple of minutes by hand or an electric whisk is fine.
  4. Pour the batter into the individual muffin cups and fill a little over 3/4 full. The batter should sizzle immediately. Put straight back in the oven and bake for 20 minutes until the puddings are golden brown or a little darker and well risen. Do not open the oven door for any reason during the baking! This WILL cause the puddings to fail to rise properly.
  5. Serve immediately. After 15 minutes the Yorkshire puddings will lose their fabulous texture so make sure your gravy and anything else is ready to serve.

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