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I am a Yorkshire Pudding convert and I’m not mad about it! A simple batter is whisked together and baked in hot beef drippings (or oil) in muffin tins. They are crispy, puffy and delicious! This recipe comes my friend’s mother-in-law who is English who swears by this recipe. It’s a great one.
But First, What is Yorkshire Pudding?
A Yorkshire Pudding is an English side dish that is made from a simple 4 ingredient batter and cooked in hot beef drippings (or oil) in the oven until puffed and crispy on the outside and tender on the inside. It’s basically the English equivalent of a dinner roll in North America. Extremely similar to a popover.
It’s traditionally served with a beef roast (like Prime Rib) and topped with gravy.
Yorkshire Pudding vs. Popover
What is the difference between Yorkshire Pudding and Popovers, you ask? Well, not a whole lot. They use the same batter and the same method for baking, but it comes down to what they are baked in. Popovers are made in a popover pan and Yorkshire puddings are made in a muffin tin.
Also, traditionally, Yorkshire puddings are baked in hot beef drippings. I didn’t use beef drippings, but they should still work!
Main Ingredients Needed
While Yorkshire Pudding can be hard to get right, the list of ingredients is certainly not. Only five main ingredients are needed:
Milk– I used whole milk for my recipe, but any will do.
Eggs– eggs work really well when it comes to incorporating air into your pudding batter. It also adds structure because of it’s protein.
Flour– I used unbleached all purpose that was sifted.
Salt– to give a little flavor and seasoning.
Beef Drippings or Canola Oil– If you’re making these to enjoy on their own, canola or vegetable oil works great. If you happen to be serving a beef roast and have some beef drippings available, use those.
How to Make Yorkshire Puddings | Directions
After getting my hands on this very authentic recipe, I’ve been trying to figure out what makes these puff and what makes these turn into hockey pucks. I’ve had a 75% success rate and can’t figure it out through all my testing. I can give you all my tips and tricks, but in the end once your Yorkshire Puddings hit the oven, it’s in the hands of God.
Step 1: Make the Batter
Using room temperature milk and eggs, beat as much air into these ingredients with a whisk for 2 full minutes. Sift flour and salt overtop of the wet ingredients and whisk gently to incorporate and remove any lumps. Pour into a liquid measuring cup or pitcher.
Step 2: Let the Batter Rest
Don’t overlook this step! Letting your Yorkshire Pudding batter rest allows time for the milk to soften the flour and dissolve any small lumps. The milk also helps release the proteins and starches in the flour which will give your puddings lift without them turning tough.
Step 3: Prepare & Preheat Your Pan
Add 1/2 tablespoon of beef drippings or canola oil into each muffin tin cup. Place muffin tin on a cookie sheet and set into your cold oven. Preheat oven to 450 degrees. Once your oven has come to temperature, let your pan sit in there an extra 5 minutes to ensure the oil is extremely hot.
Step 4: Bake Your Yorkshire Puddings
Working quickly, open the oven door and pour batter into each muffin tin so each is 2/3rds of the way full. Close the door and bake 5 minutes at 450 degrees F, then without opening oven door, reduce the oven temperature down to 375 degrees F and bake another 10-15 minutes. (I left mine in for the full 15.)
Step 5: Enjoy Fresh From the Oven!
Similar to a soufflé or a German Pancake, you’re going to want to enjoy Yorkshire Puddings as soon as they come out of the oven. They loose some air and deflate slightly as they cool, which is totally normal, but you’ll want to pull them out of their tins to enjoy them fresh.
If you don’t want them to deflate as quickly, you can place a large sheet of tinfoil loosely on top of the puddings, and put them back in the oven for another 5 minutes. This will allow them to be a bit sturdier, but it will also cause them to a brown more – so keep a close eye on them. We prefer them softer, so I don’t usually do this step.
What to Serve with Yorkshire Pudding
If you’re not English, you may not know what to serve alongside your Yorkshire Puddings. While they taste best and are traditionally served with some kind of roast and gravy, they are perfectly delicious on their own. Here are a few tasty options:
- Prime Rib
- Roast Turkey
- Maple Glazed Carrots
- Sautéed Brussels Sprouts with Bacon & Cashews
- Classic Holiday Mocktails
Yorkshire Pudding
Ingredients
- 4 whole eggs at room temperature
- 1 1/2 cups milk at room temperature
- 1/2 teaspoon salt
- 1 1/2 cups all purpose flour
- 6 tablespoons beef drippings or canola oil
Instructions
- If you are just pulling your eggs from the fridge, be sure to place eggs in a bowl of hot water for 10 minutes, to bring to room temperature.
- Warm milk in microwave for 30-45 seconds, to bring to room temperature.
- In a large bowl using a large whisk, beat the eggs and milk for about 2 minutes; you want to get as much air into this mixture as possible. (You can use a hand mixer for 1 minute.)
- Add the salt, and lightly add the flour using a sugar duster or sifter (don't overlook the sifting step – it makes a difference!) Lightly whisk the batter just until no flour clumps appear. Don't over-mix, or puddings will be dense.
- Set the batter aside, and let it stand for 30 minutes. (You can also put the batter into a pitcher or large glass measuring cup at this point – it makes it easier to pour later on).
- Using a standard muffin tin, add 1/2 TBSP of beef drippings (or canola oil) to each cup. Set aside.
- Move oven rack to lower-middle position. Place large baking sheet on oven rack, and then the oiled muffin tins on top of the baking sheet.
- Preheat oven to 450 degrees (with the pans inside the oven). Once the oven is ready, let it sit for another 5 minutes to make sure the oil gets nice and hot.
- Working quickly, open the oven and pour the batter into each oiled muffin tin, about 2/3 the way full. Try not to keep the oven door open for long, as you don't want the temperature to drop.
- Quickly close the oven door, and let bake for 5 minutes. Keeping the oven door closed (don't peak!), lower the heat down to 375 degrees and bake for another 10-15 minutes, or until a deep golden brown.
- Remove from muffin tins, and serve immediately.
Instead of beef drippings can you use duck fat or bacon grease???
My husband is English and we make these all the time for our roast dinners. Sometimes you can add herbs to flavor the batter and if you get the right pairings, it really adds to the depth of your meal. Glad you enjoy them as much as we do! And keeping them at room temperature definitely helps them to rise more!
When I make Yorkshire pudding, I put them in a hot oven at 450 for 15 minutes. Then reduce the heat to 375 for approx 10-15min. They rise the most within those first 15 minutes. The high heat makes them really puff up.