Yorkshire Pudding
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When you think of roast and gravy, most of you probably envision creamy mashed potatoes as the perfect side dish. But why not switch things up and try Yorkshire pudding instead? This delightful dish holds a special place in my heart—it’s something my mom often made for us while I was growing up, and it remains one of my personal favorites.
Originating from Yorkshire, England, traditional Yorkshire pudding is made from a simple batter and is served alongside roast beef or chicken, topped with rich gravy. While I’ve only enjoyed it with roast beef, it’s versatile enough to complement a variety of hearty meals.
Yorkshire pudding has a texture that’s light and airy, similar to a German pancake or popover, and shares many of the same ingredients. If you have time, letting the batter rest for about an hour before baking can make a noticeable difference, as it reduces the starch in the batter, creating a lighter and fluffier pudding.
However, if you’re pressed for time, rest assured that skipping this step won’t diminish the flavor or appeal—it’s still incredibly delicious either way. Whether you’re honoring tradition or exploring something new, Yorkshire pudding is a wonderful addition to any roast dinner.
Ingredients for Yorkshire Pudding
- ALL-PURPOSE FLOUR
- SALT
- LARGE EGGS
- WATER
- MILK
Instructions for Yorkshire Pudding
Prepare the Batter: Whisk all ingredients in a medium bowl to create a smooth, thick, gravy-like batter. If you have the time, let the batter rest for 1 hour—this step isn’t essential but helps make the puddings lighter and airier with a better rise. Resting allows the gluten to relax, resulting in a better texture.
Prep the Muffin Tin: Preheat your oven to 425°F (220°C) for crispier puddings or 350°F (175°C) for softer, more tender puddings. Place ½ teaspoon of vegetable oil or canola oil into the bottom of each cup of a 12-count muffin tin. The oil ensures the puddings don’t stick and helps them rise properly. Then, put the empty tin with the oil into your preheated oven and let it heat for a few minutes—about 5-7 minutes—until the oil is hot and shimmering.
Divide the Batter: Evenly pour the Yorkshire pudding batter into each muffin cup, filling them about halfway. Divide the batter carefully to ensure even cooking.
Bake to Perfection: Bake at 425°F for 20 minutes to achieve light, crisp puddings with a golden exterior, or at 350°F for 30-40 minutes for a softer finish. Regardless of the temperature, your puddings should puff up beautifully and turn a golden brown.
Serve: Once baked, remove the puddings from the muffin tin and serve immediately while they’re fresh and warm. They’re best topped with rich gravy to enhance the flavor and traditional appeal.
Frequently Asked Questions
What is Yorkshire pudding traditionally served with?
Yorkshire pudding is traditionally served as a side dish alongside roast beef and gravy. It’s a classic component of a Sunday roast in British cuisine, but it pairs well with any roasted meat and rich sauces.
Can I use butter instead of oil in the muffin tin?
Oil is preferred for Yorkshire pudding because it has a higher smoke point, helping the puddings rise and become crispy. Butter might burn at the high baking temperature, so stick with vegetable or canola oil for the best results.
Do I have to let the batter rest?
Resting the batter for about 1 hour isn’t mandatory, but highly recommended. It allows the gluten in the flour to relax and helps the puddings rise higher and become lighter in texture.
Can I make Yorkshire pudding in a different pan?
Yes! If you don’t have a muffin tin, you can use a single large pan or skillet to make a giant Yorkshire pudding. Adjust the cooking time slightly, as it may take longer for the larger pudding to cook through.
Why do Yorkshire puddings sometimes not rise?
If your puddings don’t rise, it’s often due to the oil not being hot enough before adding the batter. Make sure the oil is sizzling in the muffin cups before pouring in the batter to create the perfect puff.
Can I make Yorkshire puddings ahead of time?
Yes! Yorkshire puddings can be baked ahead and reheated. Store them in an airtight container and warm them in the oven at 350°F for a few minutes to restore their crispiness.
Can I freeze Yorkshire puddings?
Absolutely! Let the puddings cool completely, then freeze them in a single layer. Once frozen, transfer them to a resealable bag or container. Reheat directly from frozen in a 350°F oven.
How do I prevent the puddings from sticking?
Adding oil to the muffin cups and preheating the oil before pouring in the batter helps prevent sticking. For even better results, make sure to use a non-stick muffin tin.
FOR MORE RECIPES LIKE THIS, TRY:
- Easy and Tender 3 Envelope Roast
- Simple Crock Pot Roast and Gravy
- Mississippi Roast
- Instant Pot Classic Pot Roast
Yorkshire Pudding
Real Mom Kitchen
Ingredients
- 1 cup flour
- ½ tsp salt
- 2 eggs
- ½ – ¾ cup water
- ½ cup milk
Instructions
- Combine all ingredients to make a thick grave like batter. (At this point let the batter rest for 1 hour if you have the time, but it isn’t necessary. Resting makes the pudding lighter.)
- Put 1/2 tsp vegetable or canola oil in the bottom of each muffin cup in a 12 count muffin tin. Then, put the empty tin with the oil into your preheated oven and let it heat for a few minutes—about 5-7 minutes—until the oil.
- Divide batter among muffin tins and bake at 425 for 20 minutes or 350 for 30-40 minutes until puffy and golden brown. Makes 12. Serve topped with gravy.
Nutrition
