Perfect Yorkshire puddings are a quintessential British dish that have been enjoyed for centuries. Make this savoury treat using a simple batter of flour, eggs, and milk. Traditionally, you’d serve them alongside a Sunday roast dinner. Roast beef is most traditional, but don’t let that hold you back – they work just as well with this succulent roast chicken, or my roast pork leg crackling joint with cider gravy
Yorkshire pudding’s origins are uncertain, but they may date back to the 1700s. At this time, cooks would use the dripping from the meat they were cooking to create a batter they could bake in the oven. By serving the batter with the meat, they could stretch out a meal and make it more filling.
Over time, the recipe for Yorkshire puddings evolved, and the dish became a staple of British cuisine.
Popularity and uses
Today, Yorkshire puddings are a popular dish and are enjoyed by people all over the world. While they’re most commonly served alongside a roast dinner, why not enjoy them as a snack, or as part of a larger meal.
When it comes to serving your Yorkshire puddings, there are a number of different options to choose from. For a traditional roast dinner, serve them alongside roast beef or chicken, along with potatoes, vegetables, and gravy. You could fill them with other ingredients, such as sautéed mushrooms or caramelized onions, to create a more substantial meal. And don’t forget that other British ‘budget’ classic: toad in the hole. It tastes a lot better than it sounds! To make toad in the hole, pour perfect Yorkshire puddings batter into a large oven proof dish, along with sausages, and bake until golden brown and crispy. Careful though – using overly fatty sausages can make it quite a greasy dish.
You can use Yorkshire puddings as a base for other foods, such as stew or chilli. Simply fill the pudding with your favourite filling, and enjoy.
Yorkshire puddings… as a sweet?
In addition to savoury options, you could even enjoy Yorkshire puddings as a sweet treat. Simply fill the pudding with fresh fruit and cream, or top with syrup or honey for a delicious dessert option. I’d recommend cooking them with vegetable oil instead of animal fat, though.
Whether you are looking for a traditional British meal or a new and creative way to enjoy your favourite ingredients, these perfect Yorkshire puddings are sure to satisfy.
Is there a secret to perfect Yorkshire puddings?
Oh yes! The secret to making perfect Yorkshire puddings is simple – leave the batter to rest in the fridge overnight.
The prep for this dish only takes a few minutes, but leaving the batter to rest overnight is crucial for the best results.
For a truly delicious flavour, I always cook them in beef dripping, but vegetable oil works perfectly well if you don’t want to use dripping. You can also consider using duck or goose fat if you prefer – especially if you’ll be serving them with poultry or fowl. For non-savoury options, use vegetable oil.
Perfect Yorkshire puddings
- 110 g plain flour
- 4 free range eggs large
- 300 ml whole milk
- 30 g beef dripping vegetable oil, duck fat or goose fat also OK
- 1 pinch sea salt
- 1 pinch black pepper
For the batter
- sieve the flour into a large mixing bowl and make a well in the middle
- season with the sea salt and black pepper
- crack the eggs into the well and mix them into the flour with a whisk
- mix in the milk, gradually pouring it in while whisking so that no lumps are formed. Whisk until the batter is smooth and creamy
- cover the bowl and place it in the fridge to rest overnight
To make the Yorkshire puddings
- preheat your oven to 220C (425F; Gas mark 7)
- take your batter out of the fridge and stir it gently to ensure an even consistency
- put a little of the dripping (or oil or duck/goose fat) into the moulds of a Yorkshire pudding (or muffin) tray, and place the tray in the oven until the dripping is smoking hot
- remove the tray from the oven and quickly place the Yorkshire pudding batter into the moulds, using a ladle. Don’t fill each mould completely, as the puddings will rise and expand
- put the tray back in the center of your oven and cook for 20-25 minutes
- after this time, turn the oven down to 190C (375F; Gas mark 5) and cook for a further 10 minutes at this temperature, until the Yorkshires are brown and crispy
- serve with a delicious roast beef, or enjoy on their own as a snack with a rich, onion gravy