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- Dish type
- Side dish
- Yorkshire pudding
For me, the ideal Yorkshire pudding is crispy on the outside and soft on the inside. If you are serving with roast beef, you will need to time it so that they cook while the beef rests.
Bedfordshire, England, UK
28 people made this
- 2 tablespoons vegetable oil or lard
- 100g plain flour
- pinch of salt
- 1 medium egg
- 280ml milk
MethodPrep:10min ›Cook:10min ›Ready in:20min
- You may already have a roast in the oven but you will need the temperature to be 220 degrees C / gas mark 7 to cook the Yorkshire puddings. Pour the oil or lard into roasting tin and allow to heat up for 10 or 15 minutes.
- Mix the flour and salt in a bowl or large measuring jug. Add the egg and milk; mix or beat thoroughly until smooth.
- Remove the roasting tin with the hot fat and pour in the batter. Cook for 15 to 20 minutes, or until golden brown and crispy. Serve immediately with roast beef and gravy.
Reviews & ratingsAverage global rating:(3)
Reviews in English (3)
so easy to make and rise well every time!-20 Mar 2011
Really easy recipe to follow, however I did leave them in the oven a little longer (5-10 mins) otherwise would have been slightly underdone. Lovely! much better than the ready made in supermarkets or aunt Bessie!-22 Aug 2015
The easiest and the best, turns out perfect very time. NO NEED for more prep. or 8 eggs or special oils & fats for cooking . wwith a little more flour for slightly thicker batter (not much) is perfect for taditional toad in the hole.... CAN'T GO WRONG...-10 Jan 2015
Yorkshire Puddings recipe - Recipes
- Beat the eggs together in a mixing bowl using a balloon whisk.
- Sift the flour with the salt, then gradually beat this into the eggs to make a smooth batter.
- Whisk in the milk until combined. Cover and leave to stand at room temperature for about 1 hour.
- Preheat the oven to 220°C/200°C fan/Gas 7.
- Put 2 teaspoons of vegetable oil into each compartment of two 4-hole Yorkshire pudding tins (see tip, below). If you only have one tin, you’ll have to do this and cook the Yorkshires in two batches.
- Place the tin in the oven for 12-15 minutes to heat up the oil and tins until very hot (this is important for the rise).
- Stir the batter and pour into a jug. At the oven (this is safer than carrying a tin of hot oil across the kitchen), carefully pour some batter into the middle of the oil in each hole, remembering that it is very hot. Watch out as the oil will sizzle a bit as the batter hits it.
- Put the tins straight back into the oven and bake for about 15 minutes or until the Yorkshires are well risen, golden brown and crisp. Serve immediately with your choice of roast and all the trimmings.
- Sieve the flour into a large bowl, add the salt and eggs and whisk to a thick, smooth paste. Whisk in the milk, a little at a time season with black pepper. Transfer to a jug. Set aside for 20 mins (or cover and chill for up to 24 hrs, bringing back to room temperature for 30 mins before using). Meanwhile, preheat the oven to gas 8, 230°C, fan 210°C.
- Divide the oil between the holes of a 12-hole muffin tin (or 2 x 4-hole Yorkshire pudding tins) the oil should cover the bases. Transfer to the top shelf of the oven for 5 mins.
- Carefully remove the tin from the oven &ndash the oil should be smoking slightly and rippling. Divide the batter between the holes (the oil should sizzle if hot enough), filling them halfway, working quickly so the oil doesn't cool down. Return to the top shelf of the oven for 15-20 mins until golden, puffed and crisp. Don't be tempted to open the oven door until after 15 mins. Cook for a few mins more if the centres are still doughy.
Tip: Don't skimp on the oil &ndash the bases of the tin need to be covered to ensure an even rise. Use vegetable oil or any fat with a high smoking point: try beef dripping for flavour or lard for crispiness.
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
The best Yorkshire pudding recipe for 2
If you aren’t having a mystery shop for your Sunday roast then the next best is to make your own.
For our Yorkshire pudding recipe for 2 you need the following things.
Of course, you can change the recipe if you need to cater for more people.
For four people, double the amount of ingredients.
For eight people, double it again, etc.
To make your Yorkshire puddings, follow these easy steps:
- Grab a mixing bowl and sieve your flour into it, adding the pinch of salt once you have.
- Put your egg, milk and water in a jug and mix. Then add the flour.
- Mix this well before leaving your mixture to stand for an hour or so.
- Whilst this is standing, heat your oven to gas mark 8 or 230ºc.
- When it’s hot, take your bun tin and add half a teaspoon of oil or fat to each section. Return it to the oven until the oil/fat gets hot. I like to make sure it is really, really hot and I usually give it a good 30 minutes.
- Now add your mixture and cook for 15-20 minutes. If you’re using a larger bun tin you’ll need to leave them to cook for 30 minutes or so.
- Keep an eye on them through the oven glass and serve hot.
You’ll love serving up your Yorkshire pudding recipe for 2 with a selection of foods. Add them to your roast dinners and smoother in gravy for the ultimate Sunday lunch accessory.
Combine eggs, flour, milk, water, and salt in a medium bowl and whisk until a smooth batter is formed. Let batter rest at room temperature for at least 30 minutes. Alternatively, for best results, transfer to an airtight container and refrigerate batter overnight or for up to 3 days. Remove from refrigerator while you preheat the oven.
Adjust oven rack to center position and preheat oven to 450°F (230°C). Divide drippings (or other fat) evenly between two 8-inch cast iron or oven-safe non-stick skillets, two 6-well popover tins (see note), one 12-well standard muffin tin, or one 24-well mini muffin tin. Preheat in the oven until the fat is smoking hot, about 10 minutes.
Transfer the pans or tins to a heat-proof surface (such as an aluminum baking sheet on your stovetop), and divide the batter evenly between every well (or between the two pans if using pans). The wells should be filled between 1/2 and 3/4 of the way (if using pans, they should be filled about 1/4 of the way). Immediately return to oven. Bake until the yorkshire puddings have just about quadrupled in volume, are deep brown all over, crisp to the touch, and sound hollow when tapped. Smaller ones will take about 15 minutes, popover- or skillet-sized ones will take around 25 minutes.
Serve immediately, or cool completely, transfer to a zipper-lock freezer bag, and freeze for up to 3 months. Reheat in a hot toaster oven before serving.
Yorkshire Pudding Recipe in Cups
Yorkshire puddings are a traditional British dish. They are also enjoyed around the world, where they may be called different names, such as popovers, but they are the same recipe, which is a simple mixture of eggs, milk, flour, and salt.
In Britain, the puddings are served as part of a traditional Sunday lunch, alongside the Sunday roast which is often roast beef. In Yorkshire, in the north of England, the pudding is traditionally served with gravy as a starter dish followed by meat and vegetables. Nowadays, smaller puddings cooked in muffin tins are served alongside meat and vegetables on the same plate.
Yorkshire puddings are very versatile and do not have to be served exclusively with a roast. They are a perfect vehicle for other dishes such as a toad in the hole (stuffed with sausages) or filled with a tasty chili or stew. The puddings are also lovely cold with a little jam or golden syrup. Their uses are endless.
If you are not in the UK and using metric or imperial measures, this recipe is for you. It specifies volume measurements, not weight, and is exactly the same method.
1. Preheat the oven to 220C, Fan 200C, Gas 7. You will need a 12-hole deep bun tin or 2 x 4-hole large Yorkshire pudding tins.
2. Measure the flour and salt into a bowl and make a well in the centre. Add the eggs and a little milk. Whisk until smooth and gradually add the remaining milk. This can be made by hand but is best made with an electric hand whisk until the bubbles burst on the surface. Pour into a jug.
3. Measure a dessertspoon of oil into each hole of the 12-hole tin or a tablespoon in each hole of the 4-hole tins. Transfer to the preheated oven for about 5 minutes until the oil is piping hot.
4. Carefully remove from the oven and pour the batter equally between the holes.
5. Return to the oven and cook for 20-25 minutes until golden brown and well risen. Serve immediately.
To prepare ahead: The puddings can be made completely ahead and reheated in a hot oven (temperature as right) for about 8 minutes. The batter can be made up to 2 hours ahead. They freeze well cooked.
To cook in the AGA: Slide on to the lowest set of runners in the roasting oven for about 20 minutes.
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- Sliced scallions, to garnish
- Thinly sliced lemon, to garnish
Holle Abee (author) from Georgia on March 13, 2017:
Eric, I&aposm not sure they would rise enough. Good to see you!
Eric Dierker from Spring Valley, CA. U.S.A. on March 13, 2017:
Interesting, I don&apost think I have had them outside of London. Thanks I think I will give this a try. I am limiting wheat these days, could you use one of those funny flours?
Peggy Woods from Houston, Texas on March 12, 2017:
I made Yorkshire pudding (popovers) many years ago and forgot about how light and lovely they are. Thanks for the reminder! Will have to give them a try again thanks to you.