sides

How to make the perfect Yorkshire Pudding

The side that has the heart of the nation, it’s a must have on every roast dinner, makes the perfect side for sausage and mash, shepherds pie OR you can take your entire roast dinner and wrap it in a giant Yorkshire pudding, which is what they do at every Christmas market in the uk – a huge Yorkshire pudding wrap!
I don’t know anybody who doesn’t enjoy them, they are so versatile and go with any hearty meal. As a kid they were always my favourite part of a roast, completely filled with gravy. They bring such nostalgic memories for me, I remember my nan would make me one giant Yorkshire and fill it with an entire roast dinner, it was incredible! Although my eyes were often bigger than my belly because I could never quite finish it. I may have to recreate it in her honour ♡

Anyway, because were in the depths of winter and filling ourselves up on hearty slow cooked meals and Christmas is just around the corner I had to share this recipe with you.

Yorkshire Pudding
Pin
Print

Yorkshire Pudding

Recipe by Blonde Meats FoodCourse: SidesCuisine: BritishDifficulty: Easy
Servings

8-12

servings
prep/chill time

30

minutes
Cooking time

25

minutes

These are a british family fave! Perfectly risen, fluffy Yorkshire puddings with the perfect crispy tops.
This recipe makes 24 small Yorkshires, 12 standard size or 4 huge puddings, depending on your tray size.

Ingredients

  • 200ml milk

  • 4 eggs

  • 140g plain flour

Directions

  • Heat the oven to 210C
  • Mix 140g plain and 4 beaten eggs.
  • Slowly add 200ml milk and mix until the batter is smooth.
  • Let the mixture rest for 30 minutes in the fridge, so it is nice and chilled.
  • Drizzle a little goose fat (about 1tsp) evenly into each hole of the nonstick muffin tin and place it in the oven to heat the fat up.
  • After the mixture has been chilling for a little while, remove the pudding mixture from the oven, remove the hot tins, and carefully pour them into the muffin tin holes so they sizzle.
  • Place the tin in the oven and bake for 20-25 minutes. Leave it completely undisturbed for AT LEAST 20 minutes until the puddings have puffed up and browned, which should be about 20-25 minutes. 
  • Serve straight away and enjoy! 

Notes

  • For a perfectly risen Yorkshire pudding, please don’t open the oven door during the cooking process, and leave them in the oven for 20 minutes minimum. They will sink if you disturb them while cooking in the oven, leaving you with sad, flat Yorkies.

I know it can seem intimidating but it’s so easy with such basic store cupboard ingredients you can have them whenever you like and along as you leave them alone in the oven for atleast 20 minutes they should be absolutely fine. This recipe is the same one I use for my toad in the hole too, another classic.

I made a reel on instagram which you can see here its a quick video to show the process of making a Yorkshire.

Also Don’t forget you can follow me on Instagram where I post daily recipe reels so you can stay updated!

♡

You may also enjoy: