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