An easy, but popular British side dish consisting of 4 ingredients. Yorkshire puddings are one of the most simple, yet essential items on your roast dinner plate.
Yorkshire Puddings are a staple in British roast dinners and are very easy to make with few ingredients.
While a Yorkshire pudding is an obvious addition to a roast, stuffed Yorkshire puddings make a great addition to a buffet. This recipe is for the batter mix can be used in many different ways, to make different sized puddings. For filling ideas, you can use ingredients such as roast beef with horseradish or mushroom and brie or stilton cheese and many more.
What is a Yorkshire Pudding?
A Yorkshire pudding is a simple, savoury, side dish, made from a batter consisting of flour, eggs and milk or water. It is baked in the oven in a muffin or cupcake tin or can be made in a large oven proof dish and sliced to serve. You may also find the batter being used with sausages to create a meal called “Toad in the Hole“.
We often associate the word “pudding” to mean something sweet, eaten after a meal, as a dessert. So the word can confuse people who have never heard of this savoury side dish before. But, despite “pudding” being synonymous with the word “dessert”, a pudding can be sweet (for example, a rice pudding, bread and butter pudding or treacle sponge pudding) but also savoury, (we use it for black pudding, suet pudding and of course Yorkshire pudding).
Despite the name, the exact origin isn’t fully known, however they are thought to evolve from a “dripping pudding” which was a slightly flatter version, cooked under the meat over a fire, to catch the meat drippings.
Originally, they would have been served as a first course with a gravy made from the meat drippings, or for poorer households, as the only course with dripping, to fill a person up.
Today, they are a very typical British accompaniment to a roast dinner, served as part of the main meal on the side.
In our house, my boys like to call these “gravy cups“. Following the more traditional way of eating them, they fill them up to the brim with hot gravy and sip out of it until it becomes a soggy mess.
The American version of a Yorkshire Pudding is called a Popover, the ingredients are essentially the same, but cooked in a popover pan instead.
Recipe Guidance and Tips
The key to making the best Yorkshire puddings isn’t really down to the ingredients, so much as the technique. You want a really hot pan and to work quickly.
When it comes down to how thick your Yorkshire pudding batter should be, the consistency should be that of single cream.
Preheat a small drizzle of oil in each section and once hot, remove from the oven and work quickly. You don’t want to let the pan cool down too much before you have filled each section. For this I prefer to place my batter in a jug for easy pouring.
Giving the batter time to rest is important for a good rise, If you have time, I recommend to refrigerate your batter in an airtight container, overnight. When you want to use your batter, remove from the fridge and allow it to return to room temperature before pouring into the pan.
Don’t remove your puddings from the oven too soon, let them become a nice golden brown. You will find that upon hitting the cooler air outside of the oven, undercooked Yorkshire puddings will lose their rise and collapse. You will know your puddings are done when they are crispy, golden brown, and hollow sounding when tapped.
You can use exactly the same batter recipe to make a toad in the hole with either meat or vegetarian sausages. Bake your sausages in the oven in an oven proof dish with a little oil for about 15 minutes. You can then remove the dish and pour in your prepared batter, before returning the dish to the oven to bake for another 25 minutes until golden brown.
If you want a more aromatic Yorkshire pudding, try adding some dried herbs to the batter. I recommend sage, thyme or rosemary.
If you do not own a muffin tray, you can substitute it with a cupcake baking tray or make a large one in an oven proof dish.
You can substitute sunflower oil for vegetable oil or dripping, if you’d prefer.
Yes, these are freezeable and will last for up to 1 month, frozen. When you want to use them, reheat in the oven for a few minutes. Be aware, that using a microwave to reheat them, will make them a bit soggy.
Eggs in the batter, help to give your puddings a rise. If you use an egg substitute, I recommend adding 2 tsp of baking powder to this recipe to help your puddings rise.
Simple Crispy Yorkshire Puddings
- 150 g Plain Flour
- 0.5 tsp Salt
- 4 Eggs
- 200 ml Milk
- Sunflower Oil
- Preheat oven to 220C
- Place flour and salt into a bowl and add the eggs
- Whisk the mixture until combined.
- Slowly add the milk, whisking and removing any lumps as you go until all the milk has been added.
- Leave to rest for 30 minutes or in the fridge overnight.
- Using a muffin tin. Drop a small splash of sunflower oil into each hole and place in the oven to heat up.
- Once the tin is hot, remove from the oven and pour your mixture into each section, filling it up just over halfway.
- Place back in the oven for 20-25 minutes and resist the urge to open the oven beforehand.
- Remove from the oven and serve.
Recipe Notes and Guidance
- Consistency of your batter should be that of single cream.
- You can use this batter recipe to make Toad in the Hole.
- You can substitute sunflower oil for vegetable oil or dripping.
- For best results, rest your batter in an airtight container in
- You can freeze your puddings after they have cooled to use for a future meal, just place in a hot oven straight from the freezer to warm through for a minute or two before serving.
Looking for a roast chicken recipe?
Try this Butter sage chicken with a mushroom sauce now!