How to Make the Perfect Yorkshire Pudding
The humble Yorkshire Pudding has been a staple part of British Roast Dinners for hundreds of years
The humble Yorkshire Pudding has been a staple part of British Roast Dinners for hundreds of years. To those outside ole blighty, the idea of a savoury ‘pudding’ served with meat and gravy might seem insane. But, clearly, they haven’t tried this deliciously light, fluffy delicacy! So, we wanted to dedicate an entire article to the classic Yorkshire Pudding, and share our recipe for the perfect pud to honour this beautifully British classic!
The History Behind It
Believe it or not, the Yorkshire Pudding has been around since the 1700s! The idea of making the pudding came about as a way to catch the dripping from your meat while cooking. The Yorkshire would be placed underneath the meat in the fire and would catch all of the fatty juices as they dripped down. The dripping-filled puddings would then be served with gravy as a first course, followed by your meat and veg for the main meal. The idea behind this was to fill people up on the cheaper item before they tucked into the expensive meat! Poorer families would skip the meat altogether and just enjoy a Yorkshire with gravy on its own.
Ways To Enjoy Your Yorkshire Pudding
Although purists may say that a Yorkshire Pudding belongs with roast beef only, it has become so beloved that it is often considered a necessity with any Roast Dinner. However, the humble pud isn’t a one-trick pony – it can be enjoyed in other meals too! Arguably, the second most popular choice in the UK for a Yorkshire Pudding based meal is the classic Toad in the Hole. Toad in the Hole is, quite simply, sausages cooked inside of your Yorkshire pud and topped with gravy – easy and satisfying!
Why not go one step further and turn your toad in the hole into a spin-off on the iconic Full English Breakfast by adding your favourite ingredients to the dish. Eggs, bacon, mushrooms, and tomatoes work particularly well. However, a Full English wouldn’t be complete without baked beans! Serve them on the side, or poured on top to finish your Full English Yorkshire off in style!
Some wonderful genius also came up with the idea of creating a giant Yorkshire Pudding which acts as a kind of bowl to serve your roast inside and fill with gravy. We would personally like to salute whoever thought this one up as it is pure heaven! Not to be outdone, another entrepreneur had the bright idea to create a Roast Dinner Wrap. This consists of a giant Yorkshire, as the wrap, filled with your meat, veg, and gravy. A roast dinner on the go? Don’t mind if we do!
Some other interesting ideas we have heard to elevate your pud are things such as a Yorkshire stuffed with baked camembert and cranberry sauce, Yorkshire Pud smothered in curry sauce or your leftover Indian takeaway, and even a Yorkshire Pudding pizza – Britain’s answer to the Chicago deep dish!
Top Tips for Making the Perfect Pud
- Mixing milk and water (ratio 7:1), instead of just milk, helps it to rise and crisp.
- Add in an extra egg white for taller puds.
- If possible, rest your batter overnight in the fridge.
- Before cooking, get your batter to room temperature to help it rise – minimum 30 mins.
- Make sure you give your batter one last mix before putting it in the pan to remove lumps!
- Ideally, use a Yorkshire Pudding tin to cook in. If not, muffin tins will work to make a larger amount of smaller puds. Don’t have either of these? A regular baking tray will work fine, creating a large rectangular pud to cut into pieces!
- Sunflower or vegetable oil is best as they reach higher temperatures, which help to crisp the bottom of your pud. Or you can use beef drippings for a more traditional flavour.
- Try to avoid using the convection setting on your oven as the forced air can sometimes cause your Yorkshire Puddings to collapse.
- Don’t have time to make them on the day? No problem, you can freeze them for up to 3-months!
(Makes approximately 8 large or 24 small puds depending on your baking tray!)
- 140g plain flour
- 4 eggs
- 200ml milk (or 175ml milk and 25ml water)
- Sunflower or vegetable oil for cooking
- Add your flour to a mixing bowl and beat in the eggs. Once smooth, pour in the milk, together with a pinch of salt, and continue to mix together. Leave the mixture to stand at room temperature for a minimum of 30 minutes. If you are resting the mix for longer, put it in an airtight container and leave it in the fridge for a maximum of 3 days.
- Preheat your oven to 230C (fan 210C, gas mark 8) and pour a small amount of oil into your baking tray. Pop it in the oven to get the oil nice and hot before adding your batter.
- After about 10 minutes or so your oil should be nice and hot. Carefully remove the tray from the oven and evenly pour in your batter. The mixture should be filled between ½ or ¾ of the way to leave space for them to rise. If you’re using a regular baking tray you should only fill around ¼ of the way.
- Cook until the Yorkshires are puffy (ideally 4 times the volume), brown, and crispy. For smaller ones (muffin or cupcake tray) this will be about 15 minutes and for bigger ones (Yorkshire or standard tray) around 25 minutes. Try not to open the oven and disturb them before this time as it could cause your Yorkshires to flatten!
- Now your Yorkshires are ready to serve! If you want to freeze them, make sure you let them cool completely before placing in an airtight container and popping them in the freezer.