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Recipes and CookingHow to make the perfect Yorkshire Pudding

How to make the perfect Yorkshire Pudding

You can’t beat a light, crisp Yorkshire pudding drizzled in loads of gravy. Here’s how to make the perfect Yorkshire pudding.

The Yorkshire pudding

The original purpose of t’ Yorkshire pudding was to be served with gravy as a starter. They used to be called ‘dripping puddings’. Wheat flour mix was traditionally placed under the meat as it roasts. The dripping fat would cook the pudding mix. They weren’t big and fluffy either, as we know them now.

According to the Royal Society of Chemistry, a Yorkshire pudding can’t be called a ‘Yorkshire pudding’, unless it’s at least 4 inches tall. They also give the recipe on how to make the RSC Yorkshire pud. Pfft! That’s science.. and I’ve made that recipe and that ain’t no Yorkshire pud, I tell thee.

Mams Yorkshire pudding

I remember when my Mam made Yorkshire’s. It was always in the same bowl, and that bowl could only be used for Yorkshire pudding batter. A 12 pot cake tin (bun tin if you’re from Yorkshire)was used and I was always told… never to wash a Yorkshire pudding tray. No whisk involved, it was all done by hand with a tablespoon. I must admit, it was a similar recipe to that of the Royal Society of Chemistry.

She used to kind of beat it, if it sounded like a horse galloping then it was the right consistency. A technique passed down to her from her Mam and so on. They were always the best Yorkshire puddings!

My Yorkshire pudding

Sorry, Mam, I modified your recipe! Many years ago I changed my Mams recipe slightly. Partly as an experiment and partly due to quickness. For years I’ve made Yorkshire puddings this way and they always turn out golden brown, crispy and massive. Most of the time bigger than 4 inches… beat that Royal Society of Chemistry!

The perfect Yorkshire pudding isn’t perfectly symmetrical with a perfect circular centre like you see on the packets of the frozen ones. A perfect Yorkshire pud is big, light, crispy, and fluffy, with the ability to pour the gravy into it.

So… how do you make the perfect Yorkshire pudding? I’ll show you… and don’t forget, if you aren’t sure about any of the cooking abbreviations, have a look at my kitchen survival guide. Not sure what to put with your Yorkshire Puds? Check out fellow dad blogger, Dads Delicious Dinners website, Ian has a great, Easy Roast Dinner Recipe, featuring this recipe and a fantastic overview from another fellow dad blogger, Eddie from Yorkie Not Just for Dads on the different types of beef joint to have for a perfect roast dinner.

How To Make The Perfect Yorkshire Pudding 800x600 1

The Perfect yorkshire Pudding

 A light, crisp Yorkshire pudding drizzled in loads of gravy. Ooo! sounds delicious!
4 from 3 votes
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Side Dish
Cuisine English
Servings 6
Calories 221 kcal

Ingredients
  

  • 200 g Plain Flour
  • 240 ml Semi Skimmed milk
  • 2 tblsp Cold water
  • 1 pinch Salt
  • 4 medium eggs
  • 25 g Lard or Beef dripping or Goose fat
  • 1 Muffin tin

Instructions
 

  • Pre heat the oven to 190 or gas mark 5
  • Sieve the flour and salt together in a large bowl
    Seived Plain Flour
  • Create a well in the middle of the flour
  • Add the eggs and water
  • Whisk until the batter is smooth and no lumps are visible. Start the whisk slow then increase speed
    Whisk Flour And Eggs To Form A Thick Batter
  • Whilst whisking, slowly pour the milk into the batter mix
    Pour The Milk
  • Continue to whisk on high speed for a further few minutes until you see loads of air bubbles
  • Pour the batter mix into a jug, for easy pouring later.
    Rest Yorkshire Pudding Batter For 30 Minutes
  • Allow the batter the sit at room temperature for at least 30 minutes.
  • Add a small amount of fat in each pot in the muffin tin, twice the size of a pea-size.
  • Place the tin in the oven and allow the fat the get really hot (smoking hot).
  • Once the fat is smoking, carefully remove the tin from the oven and pour the Yorkshire pudding batter into each pot, approx halfway.
    Pouring Batter Into Hot Fat
  • Place back in the oven for 20-30 minutes, until golden brown and risen well.
  • Remove from the oven and serve.
    How To Make The Perfect Yorkshire Pudding

Notes

Yorkshire puddings can be frozen.
Yorkshire pudding batter can be frozen too. Allow to fully defrost before use.
TIP: Never wash a Yorkshire pudding tin.
Keyword Batter, Pudding, Yorkshire

5 COMMENTS

  1. 3 stars
    I love Yorkshire pudding. A roast beef dinner isn’t complete without it.

    This is one of the few things that I’ve learned to make better than my Mum. I found a recipe in a cookbook years ago and I’ve used it ever since.

    You’re making me hungry now. LOL

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