Yorkshire puddings are delicious with roast beef and gravy. But if I make any kind of roast dinner there are complaints all round if I don’t make Yorkshire puddings to go with it – especially Roast Chicken.
They are very easy to make and the ingredients are similar to pancakes.
The trick is to get the oil very hot before adding the mix. It should sizzle and spit when you pour the mixture in. So be careful – I suggest you wear an apron to keep your clothes clean.
This recipe will make around 12 small Yorkshire puddings or one large one – and it will take less than ten minutes to prepare
To keep things easy I use a cup measure. The cup should hold approx 250 ml / 8 fl oz of liquid.
Yorkshire Puddings Ingredients
- Approx half Cup Oil (I use olive oil)
- 1 and a half Cups Milk (I use soy)
- Approx two thirds cup Plain Flour
- 2 eggs
- Table Spoon Oil (I use olive oil)
Yorkshire Puddings Method
- Divide the half cup of oil into a 12 muffin tray – or one large tray if you prefer to make one big Yorkshire pudding
- Heat the oil in a hot oven
- While the oil is heating, put all the other ingredients into a large screw top jar and shake well until smooth – or you can mix in a bowl with a hand or electric whisk
- When the oil is very hot gently pour the mixture into the 12 muffin tray. The oil should sizzle and spit – if it doesn’t, the oil isn’t hot enough
- Cook in hot oven for around 15 minutes – a bit longer if you’re making one big one
- Serve immediately
A few comments
- The mixture should be a runny consistency, but not too runny – a bit like a smoothie – add more milk or more flour to get the consistency right
- If you have time, make the mixture an hour before required and allow to reach room temperature
- You might wonder why the recipe uses plain flour rather than self-raising, as you want the Yorkshire puddings to rise. Trust me on this, plain flour is correct
- The half cup of oil may seem like a lot. However, provided you heat the oil to very hot before you add the mixture, the Yorkshire puddings will cook ‘floating’ on the oil and most of the oil will be left in the tin when you take them out. So you don’t end up eating the half cup of oil – it’s just there to aid cooking. The ‘floating’ doesn’t work quite as well with one big Yorkshire pudding, so if you’re watching the calories, suggest you make small ones
- The Yorkshire puddings are cooked when they are golden brown and well-risen. They should be crispy on the outside and a little soft on the inside – but not soggy
- They do collapse a bit shortly after cooking, so make sure you serve them immediately and let everyone see them in all their glory 🙂
- Serve with any roast dinner
- Try Yorkshire puddings with barbecued sausages and onion gravy
- Left overs can be part of a ‘fry up’ the next day, along with left over roast potatoes and veggies. Just chop everything small and fry until well heated and crispy. Delicious, but not great for the waist-line
By the way, if you’re wondering where Yorkshire puddings got their name, it comes from the County of Yorkshire in England. I was brought up in the neighboring County of Cumbria.
So, next time you make a roast dinner, why not make some Yorkshire puddings – but be prepared to make them every time after that!
Thanks for visiting my website.
I look forward to your comments.
You might also enjoy: