Yorkshire Pudding Recipe
This Yorkshire Pudding Recipe is a staple for every British Sunday dinner. Not actually a pudding at all, it is a savory side dish very similar to a popover, but a slightly different shape.
Made from an egg, flour and milk batter that is then ‘fried’ in the oven in very hot oil, this famous side dish is usually served with a roast beef dinner. A staple for Sunday dinner’ in England, the drippings from the roast beef are usually used to cook them, but any high temperature oil can be used.
Yorkshire Pudding v’s Popovers
I did not know what a popover was until I moved the the U.S. They are made with the same batter and the only differences are Yorkshire Puddings are baked in a muffin pan that starts with heating oil in the pan first, then the batter is added. Popovers are made in a popover pan that looks similar to a muffin pan but the cups are longer/taller.
How do you serve Yorkshire pudding?
Yorkshire Pudding are traditionally served with a ‘Sunday roast’. The British Sunday roast (or roast beef dinner) is a Sunday tradition of roast beef, vegetables, potatoes and of course, the Yorkshire pudding. They are also served with a big turkey dinner for Christmas.
The fat used in the Yorkshire Pudding pan is typically the rendered beef fat when roasting the beef. If you’re making a lamb, pork, chicken or roast turkey and there is no fat, vegetable oil can be substituted.
There are a couple of very important rules that have to be followed in order to yield the perfect ‘Yorkies’ (as we call them back home):
- The oil has to be VERY HOT.
- DO NOT OPEN THE OVEN DOOR WHEN THEY ARE COOKING. Not for anything, well unless it’s an emergency, but then, and only then are you allowed to open the door. You are of course, allowed to open it when they are done.
- Pour the batter from a jug, it’s safer and works best.
- Use an oil that can withstand high temperatures like vegetable or sunflower oil, not olive oil.
If you’ve tried this Yorkshire Pudding Recipe or any other recipe on the blog then don’t forget to rate the recipe and let me know how it turned out in the comments below. I love to hear from my readers!
- 1/2 cup (36 grams) all-purpose flour
- 1/4 teaspoon salt
- 4 large eggs, room temperature
- 1/2 cup (118 ml) whole milk, slightly warmed
- 3 teaspoons Oil or fat from beef roast, lard or oil of your choice
- To a large bow add the flour and salt. Whisk and slowly drizzle in the milk until there are no lumps. Whisk in the egg. Refrigerate for 30 minutes.
- Preheat oven to 425°F/220°C with rack in the center of the oven and place your CLEAN pan in the oven to heat.
- Once the oven is up to temperature, add ¼ teaspoon oil to each of the muffin tray cups and place in the oven. Heat until you start to see the oil smoke.
- Slide the oven rack out of the oven and carefully fill each cup 1/3 way full. Slide the pan back into the oven and bake for 8-10 minutes until browned and puffed. Do not open the oven door before they are finished baking, they will deflate.
Amount Per Serving Calories 59Total Fat 3gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 2gCholesterol 63mgSodium 72mgCarbohydrates 5gFiber 0gSugar 1gProtein 3g