Yorkshire pudding is a quintessential British side dish, traditionally served alongside a roast beef dinner. Light, airy, and golden, these savory puddings are made with a simple batter of eggs, flour, and milk. When baked in a hot, fat-filled pan, they puff up beautifully with crisp edges and a soft, hollow center. Yorkshire pudding is the perfect vessel for soaking up rich gravies and sauces, making it a favorite addition to any feast.
Equipment:
- Muffin tin or Yorkshire pudding pan
- Mixing bowl
- Whisk
- Measuring cups and spoons
- Ladle
Ingredients:
- 1 cup all-purpose flour
- 1 cup whole milk
- 3 large eggs
- ½ teaspoon salt
- 2-3 tablespoons vegetable oil, beef drippings, or lard
Instructions:
- Preheat the Oven
Preheat your oven to 425°F (220°C). Place a small amount of oil, drippings, or lard (about ½ teaspoon per cavity) into each section of a muffin tin. Place the tin in the oven to heat while you prepare the batter. - Make the Batter
In a mixing bowl, whisk together the eggs, milk, and salt until well combined. Gradually add the flour, whisking until the batter is smooth and free of lumps. Let the batter rest for 10-15 minutes. - Heat the Pan
Once the oven and the oil in the muffin tin are hot, carefully remove the tin from the oven. The oil should be shimmering or slightly smoking. - Fill the Tin
Quickly ladle or pour the batter into each cavity of the hot tin, filling each about ⅔ full. Work swiftly to retain the heat in the pan. - Bake the Puddings
Return the tin to the oven and bake for 20-25 minutes, or until the puddings are puffed and golden brown. Avoid opening the oven during baking to ensure they rise properly. - Serve Immediately
Remove the puddings from the tin and serve immediately while hot and crisp.
Presentation Ideas:
- Arrange the puddings on a platter and serve alongside a roast beef dinner with gravy.
- For a creative twist, fill the hollow centers with sautéed vegetables or a dollop of horseradish cream.
- Serve as an appetizer with dipping sauces like onion gravy or garlic aioli.
Tips:
- Resting the batter helps achieve better rise and texture; you can even prepare the batter a few hours ahead.
- Ensure the oil in the tin is very hot before adding the batter for maximum puff.
- Use beef drippings for a traditional flavor or vegetable oil for a neutral taste.
- Yorkshire puddings are best served fresh but can be reheated in a hot oven for a few minutes.
Yorkshire puddings are a delightful and versatile addition to any roast dinner. With their crisp exterior and soft, airy interior, they’re perfect for soaking up flavorful gravies or enjoying as-is. This simple recipe ensures perfect results every time, making these golden puffed treats a showstopper on your dining table. Enjoy them fresh from the oven and impress your family and friends with this classic dish!
Yorkshire Pudding Recipe
Equipment
- Muffin tin or Yorkshire pudding pan
- Mixing bowl
- Whisk
- Measuring cups and spoons
- Ladle
Ingredients
- 1 cup all-purpose flour
- 1 cup whole milk
- 3 large eggs
- ½ teaspoon salt
- 2-3 tablespoons vegetable oil beef drippings, or lard
Instructions
- Preheat the Oven
- Preheat your oven to 425°F (220°C). Place a small amount of oil, drippings, or lard (about ½ teaspoon per cavity) into each section of a muffin tin. Place the tin in the oven to heat while you prepare the batter.
- Make the Batter
- In a mixing bowl, whisk together the eggs, milk, and salt until well combined. Gradually add the flour, whisking until the batter is smooth and free of lumps. Let the batter rest for 10-15 minutes.
- Heat the Pan
- Once the oven and the oil in the muffin tin are hot, carefully remove the tin from the oven. The oil should be shimmering or slightly smoking.
- Fill the Tin
- Quickly ladle or pour the batter into each cavity of the hot tin, filling each about ⅔ full. Work swiftly to retain the heat in the pan.
- Bake the Puddings
- Return the tin to the oven and bake for 20-25 minutes, or until the puddings are puffed and golden brown. Avoid opening the oven during baking to ensure they rise properly.
- Serve Immediately
- Remove the puddings from the tin and serve immediately while hot and crisp.
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