Is a roast dinner even a roast dinner without Yorkshire puddings?! In fact, I might even go as far to say Yorkshire puddings are the backbone of a roast dinner. Because what else are you supposed to make a mini edible bowl out of and pour copious amounts of gravy into?
What are Yorkshire Puddings?
Yorkshire pudding is essentially a batter that is baked in the oven and often served as a side dish, usually with a roast beef dinner.
What makes the best Yorkshire Pudding?
Well this is actually down to preference. Growing up I was always served Yorkies that were short, quite dense and a little moist. In more recent times I now prefer Yorkies that are tall and more on the crispy side, yet with a little moisture on the inside. I’m not a fan of Yorkshire pudding so crispy it’s dry and breaks your tooth when you take a bite.
Yorkshire Pudding Ingredients
Easy right? Good news – it gets easier.
What makes this Yorkshire Pudding recipe easy?
There’s huge discrepancy over the ingredient ratio for Yorkshire puddings, but for me it really is as simple as using a cup of each. Works perfectly every single time. So, 1 cup of flour, 1 cup of eggs and 1 cup of milk. And you can actually reduce or increase the total amount, as long as all the measurements stay the same. i.e to half the recipe, just use 1/2 cup flour, 1/2 cup eggs and 1/2 milk. You with me? Okay good.
How to make Yorkshire Puddings
- Pour flour into a suitably sized bowl.
- Make a small well in the centre.
- Pour in eggs and whisk from the centre out until lump free.
- Gradually whisk in milk.
- Heat up oil in a cake tray.
- Pour in batter and bake until tall, golden and crispy.
Again, pretty easy right? Hence calling these ‘Easy Yorkshire Puddings’.
Having said that, after many years of testing, I have developed some tips and tricks that really take this recipe to the next level. Follow the above steps and you’ll get good Yorkshire puddings, but follow these tips and you’ll get absolute show stoppers.
1. Let the batter rest
I won’t go into the science of what happens when you allow the batter to rest, but it forms a much more complex, tasty, taller and toasty Yorkie. I rest overnight, but try and rest for at least 30mins.
2. Make sure the oil is piping hot and STAYS piping hot
Pop the oil in the oven before you pour in the batter, making sure it comes out smoking hot (literally). Make sure you pour in the batter quickly to ensure it stays hot. If the oil starts off cold, the Yorkies won’t rise and will just absorb all the oil, instead of cook in it. Also make sure you’re using an oil with a high smoking point with a neutral flavour, such as vegetable or sunflower oil.
3. Don’t open the oven door whilst they cook
There’s nothing worse than a deflated Yorkshire pudding, and by opening the door and letting cold air rush in you risk the Yorkies rising to their fullest extent.
Can I use drippings instead of oil?
A lot of recipes advise using drippings instead of oil, specifically beef drippings, but I only ever use a neutral flavoured oil. I tend to use my Yorkshire puddings as mini bowls to stack on as much roast dinner as possible, so I’m fine with a blank canvas. In such instance I can’t advice on how well they would turn out if you used beef drippings.
Should the batter be cold or room temp before you pour in the tin?
Now this I can answer as I have tested both. I found that allowing the batter to come to room temp resulted in much taller and hollow Yorkshire puddings, which is my preference. The cold batter resulted in smaller, but more dense Yorkshire puddings with a more clear hole in the middle. Completely down to preference.
Okay breathe, we made it. All my tips have been exhausted and passed forward, do with them what you will 😂
How to make Yorkshire Puddings (Full Recipe & Video)
- 1 cup / 125g Plain Flour
- 1 cup / 250ml Milk
- 1 cup / 4 medium Eggs, beaten (or ~3 large)
- Vegetable/Sunflower Oil
- pinch of Salt & Pepper
- In a suitably sized bowl, whisk together your eggs and flour. I find this easiest by adding the flour, forming a well in the centre and pouring in the eggs. Whisk from the centre out until lump free.
- Whisk in your milk and add a good pinch of salt and pepper. Cover and pop in the fridge and allow to rest overnight. If you have time constraints then just rest for as long as you can.
- Heat your oven to 220c/430f and pour 2 tsp of oil into each slot of a cupcake tray. Pop in the oven for 10mins or until the oil is smoking hot.
- When the oil is hot, evenly pour your batter into each slot, ensuring you don’t fill each slot all the way. Also make sure you don’t splash any batter between slots, this pulls down the batter when it tries to rise. I prevent this by holding a tbsp under the jug in between pouring to prevent it dripping everywhere. ALSO it’s important to do this step quickly, you need the oil to stay piping hot.
- Roast in the oven for 15-20 minutes or until they have risen and are a deep golden brown colour. Do not open the door before 15mins, this will allow cold air to rush in a potential deflate the Yorkshire puddings. Drain away any oil that may have got stuck in the centre of the Yorkshire pudding.
Serving: 1Yorkshire Pudding | Calories: 125kcal | Carbohydrates: 10.83g (4%) | Protein: 4.27g (9%) | Fat: 7.09g (11%) | Saturated Fat: 1.729g (9%) | Polyunsaturated Fat: 3.304g | Monounsaturated Fat: 1.878g | Trans Fat: 0.031g | Cholesterol: 68mg (23%) | Sodium: 36mg (2%) | Potassium: 70mg (2%) | Fiber: 0.3g (1%) | Sugar: 1.33g | Vitamin A: 6% | Calcium: 4% | Iron: 5%