Easy Yorkshire pudding (Puddings) Recipe is a traditional British dish that is typically served as a side dish with roast beef and gravy. The dish is made from a batter of eggs, flour, and milk, and is cooked in a hot oven until it is risen and golden brown.
The origins can be traced back to the 18th century, when it was often served as a starter before the main course to help fill up diners and make the main course seem more substantial. However, it was not until the 19th century that it became a popular accompaniment to roast beef.
One of the keys to making perfect Yorkshire pudding Recipe is to use a hot oven and a hot pan. The high temperature helps the pudding to rise and creates a crispy crust. It’s also important to use a good quality beef dripping or oil in the pan, as this adds flavor and helps the pudding to cook evenly.
It is a traditional British dish made from a simple batter of flour, eggs, and milk or water. It is typically served as a side dish with roast beef or other meat dishes.
There are a few different types of Yorkshire pudding that you may come across:
- Traditional Yorkshire Pudding: This is the most common type, made with a simple batter of flour, eggs, and milk or water. It is typically baked in a hot oven and served as a side dish with roast beef.
- Mini Yorkshire Puddings: These are small and are made in muffin tins or a similar type of pan. They are often served as a canape or appetizer.
- Toad in the Hole: This is a variation that includes sausages cooked in the batter. The sausages are placed in the baking dish before the batter is poured in and the whole thing is baked in the oven.
- Giant Yorkshire Pudding: This is large and is baked in a roasting pan or similar type of dish. It is often filled with meat and gravy and served as a main course.
- Dessert Yorkshire Pudding: This is a sweet version of Yorkshire pudding
- 4 large eggs (200g; 7 ounces)
- 150g all-purpose flour (5.25 ounces; about 1 cup plus 2 teaspoons)
- 175g whole milk (6 ounces; 3/4 cup) (see notes)
- 2g kosher salt (about 1/2 teaspoon)
- 25g water (0.85 ounces; 1 tablespoon plus 2 teaspoons) (see notes)
- 100ml beef drippings, lard, shortening, or vegetable oil (about 1/2 cup)
- 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 notes), 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.