The Best Yorkshire Puddings
As the name suggests, Yorkshire puddings originated in the UK and these are the best yorkshire puddings i have every tried. I am of British ancestry so there’s always that urge in me to honor my ancestors and make traditional dishes.
You don’t have to be British to enjoy a good Sunday roast that’s for sure, but if you feel adventurous then try these Yorkshire puddings along side your roast, smothered in gravy and you will fall in love.
Yorkshire puddings are a baked pudding (aka bread) that are made of a batter of flour, eggs, milk (or water) and salt for seasoning. That’s it! Really only 3 ingredients and not that difficult. The difficulty is more in the process than the recipe in my opinion.
Yorkshire puddings or Yorkies, are very versatile and can be served a number of ways, most traditionally as mentioned as a side for a good roast beef. They can be made large (as in one large pan, then cut), small (as in mini’s for an appetizer) or as I have done, individual servings, (in a muffin tin) to accompany your roast beef dinner.
They can also be served as a meal with the addition of things such as sausages (toad in the hole) or with sausage and mashed potatoes (bangers and mash). They can even be used as a wrap for whatever your heart desires. (Beef wrap with horseradish mayonnaise comes to mind) .
In North America you might refer to Yorkshire puddings as popovers, which are very similar or Dutch baby pancakes (a sweet version but still similar).
Traditional recipes call for pan drippings to be used for the oil in the pan, however more and more people opt for a lighter, somewhat healthier high smoke point oil. I have used vegetable oil but there are many other options, sunflower, canola, peanut or avocado. I recommend using a mild flavored one such as sunflower or canola.
If you are in a rush for a roast beef to go with your Yorkshire puddings you might want to try my Instant Pot Roast beef recipe here.
Hints for The Best Yorkshire Puddings
Let the batter rest for at least 30 minutes
Make sure there are no lumps (strain your batter if possible)
Weigh your flour (cup measurements are not that accurate)
Make sure your oil/pan is screaming HOT!
Fill the pan as quickly as you can
DO NOT open the oven while they are cooking (wait at least 20 minutes)
How to Freeze the Best Yorkshire Puddings
Let the Yorkies come to room temperature. Once cooled place in freezer safe zip-lock type bags and freeze for up to one month. To use, let the Yorkies come to room temperature then warm them through in a moderate oven until warm and crispy (300 degrees for 10-15 minutes).
The Best Yorkshire Puddings
Equipment
- 1 12 well muffin tin
Ingredients
- 140 grams all purpose flour
- 4 large eggs (room temp if possible)
- 200 ml milk
- sunflower or vegetable oil *any milk high smoke point oil will work
Instructions
- Preheat oven to 450°F (230C)
- Add 140g flour to a medium bowl and add the eggs, beat well until smooth and no lumps remain
- Add the 200ml milk gradually while continuing to beat until smooth (strain if necessary to remove any lumps)
- Season with salt (and pepper if you like)
- Transfer the batter to a vessel with a pouring spout (measuring cup or jug)
- Let the batter sit for 30 minutes until room temperature (15 minute minimum)-the longer the better
- While the batter is resting, preheat your oven to 450°F, once it reaches the desired temperature, fill each well of a 12 well muffin tin with about 2 T oil and put the pan in the preheated oven for 10 minutes to heat the oil.
- Once the oil is hot, pour the batter into each well about 1/3 the way up, using about half the batter (you should get enough for 20-24 yorkies). I prefer to leave the pan in the oven and just pull out enough to fill, so the oil doesn't cool down. If you pull it all the way out, be as quick as you can filling them.
- Close the oven door and set timer for 20 minutes, the yorkies are done when they're puffed up and golden brown.
- Remove from oven and tip them out immediately to a sheet tray
- Repeat with the remaining batter (heat oil first, then add batter etc.)
- Serve warm.
Freezing the Yorkshire Puddings (for up to a month)
- let the yorkies come to room temperature, put in freezer bags and freeze for up to one month
- reheat in a moderate oven (or toaster oven) until warmed through
