Yorkshire pudding are roasted, risen, batter puddings usually served as a roast dinner side in Ireland and throughout the United Kingdom.
Traditional roast beef dinner was usually accompanied by Yorkshire pudding in our house.
Some families serve them as a side for a traditional turkey Christmas dinner. They're also delicious with a pot roast or a prime rib roast.
Yorkshire pudding and Sunday roast are the perfect pairing, especially when served with a rich gravy.
It's made from batter and usually smothered in gravy, to compliment the roast. This side dish originated in Yorkshire, England, hence the name.
When meat was scarce during the two World Wars, Yorkshire pudding was served extensively to help stretch the beef a little further.
Yorkshire puddings are very similar to American popovers, which are very popular in the southern states.
One of the first recipes for "a dripping pudding" was published in an English book called "The Whole Duty of a Woman" which was published in 1737.
"Make a good batter as for pancakes; put in a hot toss-pan over the fire with a bit of butter to fry the bottom a little then put the pan and butter under a shoulder of mutton, instead of a dripping pan, keeping frequently shaking it by the handle and it will be light and savoury, and fit to take up when your mutton is enough; then turn it in a dish and serve it hot."
Don't worry. Today's recipe for Yorkshire pudding is dripping free.
Here's how I make this trusty side for a roast.
Ingredients For Yorkshire Pudding:
Here you’ll find a quick list of what you’ll need for this recipe. Check out the printable recipe at the bottom of this post for US and Metric equivalent versions of the recipe. There you can choose the measurement system that works best for you.
- all-purpose flour
- canola oil
Step-by-step Photo Instructions For Yorkshire Pudding:
The ingredients are very simple pantry staples, and making Yorkshire puddings is far simpler than you might think.
Add the flour to a large mixing bowl.
I like to use my batter bowl which has a spout and handle to make pouring extra easy.
Toss in the salt with the flour in the bowl.
You can use a medium mixing bowl if you do not have a batter bowl.
Next pour in the milk.
Next come the eggs.
I use my small electric hand mixer to combine all of the batter ingredients together.
I like to cover the Yorkshire pudding batter for 30 minutes to an hour before I cook it. Letting the batter rest makes the puddings a little lighter.
Yorkshire puddings cooked with batter that has not rested will have a different texture to those cooked with batter that has been rested. They will be less stretchy and have fewer interior bubbles.
Keep the mixture at room temperature. If the batter is too cold directly out of the fridge, the puddings won't rise well.
Some cooks like to rest the batter overnight. If you keep it in the fridge overnight, be sure to let it reach room temperature before using it.
When you are ready to cook the puddings preheat the oven to 425 degrees F.
Pour ¼ teaspoon of oil into the bottom of each cup in a twelve-count muffin tray.
You can use an American popover pan for this recipe. They tend to be a little narrower and higher than a muffin tin.
It's best to use a fat that can withstand high heat, if like me you're not using beef drippings to cook the Yorkshire puddings.
The best oils for this recipe have high smoke points and include canola oil, sunflower oil, peanut oil or safflower oil.
This is not a recipe for olive oil. It tends to burn. Butter adds lots of flavor but it too tends to burn. A mixture of melted unsalted butter and canola oil words well too, but I just used plain canola oil.
Place the oiled muffin tray into the heated oven for 3 to 5 minutes to heat the oil. Watch the oil does not burn.
While the oil is heating in the oven, use the electric mixer to whisk more air into the batter for 1 to 2 minutes.
Do not over beat it, since too much air will cause the puddings to puff and burst in the hot oven.
Traditional Yorkshire pudding was cooked in a big pan and cut up to serve. I prefer individual servings using a muffin tray.
Old English cooks also added the drippings from their roast beef to the batter just before cooking. Since I usually use my crockpot to make my roast, I seldom have any drippings. This version, without extra dripping fat, turns out great.
Remove the muffin tin from the oven when the oil is hot. Be careful handling the hot muffin tin with piping hot oil. Any splash of oil could easily burn your skin.
There are two reasons for adding the batter to a piping hot pan. First of all it adds heat to the batter straight away and starts the cooking process without delay.
Second of all a hot pan decreases the risk of your Yorkshire puddings or popovers sticking.
Cast iron muffin pans work great. They take longer to heat up in the oven, but they retain the heat longer.
If you don't have a muffin tin, you can make one large Yorkshire pudding pudding in a cast iron skillet. This is a very traditional method. If you preheat the cast iron skillet the batter will puff up like one big cake. However, I find it easier to serve individual Yorkshire puddings, since cutting a large one causes it to deflate a little.
Divide the batter evenly between the twelve muffin cups.
Fill each cup to about ¾'s full. This recipe is perfect for a dozen puddings.
Try to get this step done quickly, since the batter will start cooking as soon as it hits the hot muffin tray. The sooner it gets to the hot oven, the better the puddings will rise.
Bake at 425 degrees F for 25 to 30 minutes.
Here's a little warning. For the first 20 minutes of cooking time do not open the oven door. If you release the hot air from the oven your puddings will flop and never rise.
I know it's very tempting to take a look and see if their beginning to puff up, but resist the temptation to open the oven to have a peek.
The Yorkshire puddings are ready when they are golden brown and all puffed up.
This batch turned out pretty similar, but don't be surprised if you have some extra puffy ones, or if some burst during cooking.
The ones with a hole may not look as pretty as the others, but whatever shape or size they end up, they all taste great.
Serve with roast beef and with gravy poured all over them. Hope you enjoy this traditional English side.
- 1 cup all-purpose flour
- ¼ teaspoon salt
- 3 large eggs
- 1 cup whole milk
- 6 teaspoons canola oil
- Combine the flour, salt, milk and eggs in a mixing bowl. Beat using an electric mixer for 1 minute, forming a thick gravy-like batter.
- If time allows, cover the bowl and let the batter rest for one hour.
- Pre-heat the oven to 425 degrees F.
- Add ¼ teaspoon of canola oil to the bottom of each cup in a 12-count muffin tray. Place the oiled muffin tray in the oven and heat for 3 to 5 minutes.
- While the oil is heating, use an electric mixer to beat the pudding batter for 1 to 2 minutes. Do not over beat, or the puddings will pop and burst during cooking.
- Remove the heated muffin tray from the oven. Pour the batter into each muffin cup, upto ¾'s full.
- Bake at 425 degrees F for 25 to 30 minutes, until the puddings have puffed up and turned a golden color.
- Serve with roast beef and topped with gravy.
Nutrition Information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
I hope you enjoy this delicious side for roast beef.
Thanks for following my recipes and ramblings.
Slán agus beannacht,
(Goodbye and blessings)
Irish American Mom
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