Best Yorkshire Pudding Recipes
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Top Rated Yorkshire Pudding Recipes
Chef Frank McMahon of Hank's Seafood in Charleston, S.C., is a hot commodity in the Holy City, thanks to his distinctive Irish brogue and modern take on classic Southern seafood. A native of Limerick, Ireland, McMahon serves as the Chef Chair of the Charleston Wine & Food Festival and brings his expertise of local seafood to the kitchen at Hank's. "Christmas morning in the McMahon household begins with gifts exchanged at the crack of dawn along with a breakfast casserole of sausage, egg, and cheese made with leeks and Texas toast-style bread,” says the chef For Christmas dinner, McMahon serves a standing rib roast and Yorkshire puddings with a sherry trifle for dessert inspired by the dessert his Irish grandmother used to make with layers of sherry-soaked sponge cake topped with fruit, custard, jam, and cream. McMahon's young daughter, Keely, was so inspired by her family's Christmas traditions that she wrote the poem, "Kitchen," published in the Cool Inside: Hank's Seafood Restaurant cookbook, in 2011.
- 225g plain flour
- 1 teaspoon salt
- 1/2 teaspoon white pepper
- 4 eggs, beaten (see tip)
- 300ml milk
- beef dripping, as needed
- Sift flour, salt and pepper into a large bowl and add the beaten eggs and half of the milk. Whisk until it resembles wallpaper paste (needs to be very smooth), then add the rest of the milk and again whisk till smooth. Let the batter rest for 30 minutes (or this can be speeded up by placing it in the fridge for 10 minutes).
- Put a muffin tray with 1/2 teaspoon of beef dripping in each hole in the oven at the highest possible temperature (normally 270 C) until you hear the oven click and reach temperature.
- Remove the muffin tray and pour in your batter (about 1/2 to 3/4 way up each hole), then place back in oven and reduce temperature immediately to 230 C / Gas 7. Bake for 20 minutes.
When you whisk the eggs do it softly and just until it resembles snot. Should only take a few seconds! The eggs form the glue that make them rise and stay together!
No Fail Easy Yorkshire Pudding Recipe
Here is what you will need to serve 2-3 people. (Makes 5-6 small / 2-3 large)
(For a printer friendly version, see the recipe card at the end of this post)
Please be aware of the resting time required in this recipe before making.
- 1 Egg, beaten
- 60ml (4 tbsp) Milk
- 60ml (4 tbsp) Water
- 32g (4 tbsp) Plain/All Purpose Flour
- 1/4 tsp Salt
- Oil for Cooking
To make the batter, beat together the egg (x 1, beaten), milk (60ml| 4 tbsp) and water (60ml| 4 tbsp) in a jug with a fork, until it&rsquos nicely blended together.
Then add the flour (32g | 4 tbsp) and salt (1/4 tsp) and beat again. You want it to be as smooth as possible. If you can&rsquot achieve this with a fork, grab a whisk and use that instead to beat out any lumps.
Once completely smooth, cover the jug and leave to rest at room temperature for an absolute minimum of 1 hour. Ideally 2 hours but, if you have it, 4 hours! (See the &lsquoHow long should you let Yorkshire pudding batter rest for?&rsquo section earlier in this post for details.)
When there&rsquos about 15/20 mins left on the &lsquoresting time&rsquo clock, it&rsquos time to prep for cooking.
How to bake Yorkshire Puddings
Pour about 1 tsp of oil into 6 holes of a Yorkshire pudding tin. (See the &lsquoWhat&rsquos the best oil to use for Yorkshire Puddings?&rsquo section towards the top of this post for tips.)
Place it onto the top shelf of your oven then preheat to 230ºC/Fan 220ºC/446ºF. You want that oil HOT! Wait for your oven to come up to temperature and the oil to heat up before moving on to the next step.
If your batter has split during resting, give it a stir with a fork to bring it back together again. Then, acting quickly, take the hot tin out of the oven and pour the batter into each hole. The oil should be so hot it sizzles when the batter hits it.
Carefully but quickly put the tin straight back in the oven and bake for 15-20 minutes until the Yorkshire puddings are a dark brown colour.
Don&rsquot be tempted to open the door constantly. Leave it closed the whole time! If you absolutely need to check, open and close the door quickly.
And there you have it! Some seriously epic homemade Yorkshire puddings! Well done you 🙂
Have you made this recipe?
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People Are Claiming To Eat Yorkshire Puddings For Dessert And Our Minds Are Blown
Ah, the humble Yorkshire Pudding. It's an essential part of the Sunday Roast here in Britain, slathered in gravy and nestled alongside roasted veg and lashings of meat.
But what if we told you that some people are taking the fluffy little bowls of batter and enjoying them for dessert, too?
Fluffy Yorkshire's don't just have to be savoury (Credit: Shutterstock)
Yep, it turns out sweet Yorkshire Puddings are a thing in some households, and we're very much into it.
We spotted the trend after one individual tweeted their disdain for people who were closed minded about their roast dinner ingredients, and too afraid to step outside the box.
"I tell you what, I can't be doing with roast dinner snobbery. I don't HAVE to eat mint sauce only with lamb.
"Yorkshire puddings don't HAVE to be consumed with beef. Here's an idea, why don't you step outside of your self-imposed box and broaden your tiny little mind?," she wrote.
The Yorkshire Pudding rulebook is changing (Credit: Twitter)
And it turns out people agreed, with multiple Twitter users replying that they not only ate their Yorkshire puddings with other types of meat, but even in other courses altogether (most specifically, dessert).
"And that's before you get to the delights of Yorkshire Puddings with Golden Syrup or chocolate sauce," wrote one person in reply to the tweet.
To which another chipped in: " Yorkshire puddings as a dessert #PotentialGameChanger ".
"They should be served with every course of every meal, yet they're arbitrarily reduced to one specific type of roast"," wrote somebody else, to which the original poster replied: "I'll eat them solo as a starter, covered in gravy for my main, then I'll go in a third time with a ladle of custard and call it my pudding. I'll never tire of a Yorkshire."
A Yorkshire with custard? Now this we would like to see.
"Yorkies with Jam," suggested someone else. "Don't call me Hipster, my Nan served this up as a sweet pudding in Leeds in the 1970's #oldskool puds".
And another agreed that the combo was a winner, writing: "I made Yorkshire puddings and filled them with strawberry jam for dessert the other day . tiny minds were BLOWN, but they were a roast dinner regular in my family (and often left for dessert cos our oven wasn't big enough for all roast components at once)".
While they're not quite the same, there is a food similar to Yorkshire Puddings in the States, which are frequently enjoyed with sweet accompaniments.
A Popover has a similar batter to a Yorkshire Pudding (essentially eggs, flour, and milk or water), but the difference comes in how they are prepared.
The American recipe is usually cooked in a 'Popover pan' or a muffin tin, while a Yorkshire Pudding is traditionally baked in a pan, which has been heavily greased with beef fat.
However, it makes sense that sweet Yorkies would work, given the fact dessert Popovers are such a hit over seas.
Typically, they're eaten with cinnamon, jams, berry compotes and fruits. Check out some drool-worthy examples below:
If these don't float your boat, the Twitter thread didn't stop at sweet suggestions for Yorkshire Puddings, with many others chiming in to suggest their own wild ways of enjoying the Sunday roast fave.
One wrote: "You may rejoice at the following combination of words. "Yorkshire pudding pizzas" You're welcome".
While another tweeted: "I've seen Yorkshire Puddings sold in Japanese noodle bars. I love the versatility of food".
"I even used to get cold Yorkshires for break time snack," chipped in a someone else.
As a fellow foodie penned: "Love a Toby Carvery [breakfast] buffet with Yorkshire Puddings and Breakfast gravy".
Another progressive Yorkshire fanatic said: "We have Yorkshire puddings every Sunday, regardless of what else is on the plate. Recently it was Yorkshires with salmon".
An interesting combo, but we respect the flexibility!
We don't know about you but we're kinda hungry now. Yorkshire Pudding trifle, anyone?!
Top rated Yorkshire pudding recipes
Simple Yorkshire Pudding
Whisk the eggs and milk into a large bowl until well combined
- 3 large eggs
- 1 1/2 cups whole milk
- 1 1/2 cups flour
- 3/4 teaspoon table salt
- 3 tablespoons beef fat
These insanely simple and easy Yorkshire puddings will turn out beautifully! The key is to let the batter rest as l.
- 4 large, fresh eggs, measured in a jug
- Equal quantity milk to eggs
- Equal quantity all purpose/plain flour to eggs
- Pinch of salt
- 2 tablespoons lard, beef dripping or vegetable oil
Gary Rhodes Yorkshire Pudding
Yorkshire pudding is a traditional English dish
- 8 ounces plain flour
- 1/3 teaspoon salt
- 3 large free-range eggs
- 1 large free-range egg white (optional)
- 10 ounces milk (you may need a little extra)
- cooking oil, lard or dripping, for cooking
YORKSHIRE PUDDING AND DUMPLINGS
YORKSHIRE PUDDING Mix salt and flour, add milk gradually to make a smooth paste (beating with egg beater) add eggs.
Best Yorkshire Pudding
Let’s open the discussion on the best Yorkshire Pudding recipe, though that is always a tricky one. When I was researching my lovely little best selling book The Great Book of Yorkshire Pudding, interviewed so many people and whenever asked what the best Yorkshire pudding recipe is, I got a different answer every time. My conclusion is, if it works for you, then it is the best.
However, if it doesn’t then give this one a try.
This simple recipe for the best Yorkshire puddings has me christened the Yorkshire Pudding Queen (I still get embarrassed when people jokingly call me that) as it is now used all over the world. I am not. What I can do though is make a good pudding, and for that, I have to thank my mother, she was the one who taught me. Though over the years, our method had changed. What has not changed is my love for this delicious, traditional, British food and Sunday’s are the never the same without it.
Makes 12 muffin-sized, or traditional 4-tin puds
- 200 ml (1 cup) fresh, free-range eggs (approx 4 large)
- 200ml (1 cup) cold milk
- 200ml (1 cup) plain flour (measure in a jug)
- A good pinch of salt
- 1-2 tablespoons duck fat, lard or vegetable oil
- Put the eggs, milk into a large baking bowl and beat to mix together. Sift the flour over, add the salt and beat again to combine. The batter will be lumpy but don’t worry about that.
- Leave the batter to stand for 10 minutes. Beat again vigorously this time and the batter will now begin to smooth out. Rest again for another 10 minutes.
- Beat again and put to one side to rest for anything from 30 minutes to several hours. If you think on, give it a quick mix now and again. Do not put in the fridge, just leave it covered with a cloth away from any direct heat.
- When you are ready to cook your puds, heat the oven to as hot as it will go 220 – 230 ° C (425F – 450F)is good. Place a pea-sized bit of duck fat or lard (a ½ teaspoon of oil) into each cup of the pan. Heat in the oven until very hot, the fat will be smoking ever so slightly.
- Give your puds a good beat adding 2 tablespoons of ice-cold water, strain through a fine sieve into a large jug. Remove the pudding tin from the oven, ½ fill each cup and quickly get the tray back into the oven. Stand back and watch the magic happen.
- The puds will rise and turn a lovely golden brown, resist the temptation to open the oven door at any time. Risk letting the puds go slightly darker than golden and they will be cooked beautifully and will not sink.
Serving Your Yorkshire Puddings:
Remove from the oven and serve straight away with hot gravy though Yorkshire puds will reheat, they are best eaten straight away.
5. Your favourite curry
A Yorkshire pudding can make a fantastic alternative to a naan bread, and it will definitely be a talking point if you’re hosting a dinner party!
Any curry can work well here, and you’ll be using your Yorkie to mop up the sauce.
Looking for a new curry recipe to try?
My Goan prawn curry is one of my favourites to make at home, and my chicken jalfrezi is a reader favourite.
Alternatively, why not try a Thai green curry?
Traditional Yorkshire Pudding Recipe
Traditional Yorkshire pudding is a savory "pudding" made with pan drippings for Sunday roasts and for special occasion meals like Prime Rib dinner during the holidays! Crispy popped edges with a soft, flavorful pudding center!
- 5 large Eggs
- 1 cup Half & Half
- 1 cup Flour, all-purpose
- 1 Tablespoon fresh herbs, (I use tarragon) basil, oregano, chives will work
- 12 tablespoons pan drippings, (see notes for options)
- 1/2 teaspoon salt and pepper (to taste)
- See notes for timing.
- Using a whisk in a bowl, blend the eggs until nice and frothy. Add half and half and stir to combine. Sift flour and salt into the eggs and blend well. Add herbs and pepper if you wish. Place in fridge for at least 30 mins up to 3 hours.
- While the prime rib is resting preheat oven to 450°
- Take the pan drippings and place 1 tablespoon (generous) in the bottom of each muffin tin.
- Once oven is hot, place the pan with the drippings in for 5 minutes until the oil is just smoking.
- Remove the bowl with egg/flour mixture from fridge when you put the pan in the oven, stir to remix.
- Once oil is smoking you will add 1/4 -1/3 cup batter to each muffin tin. (the muffin tin cup should be filled to about 1/2-2/3 full--- no more than that or it will make a mess in your oven.
- Carefully place the muffin tin in the oven and bake for 13-14 minutes until they have popped.
- You can carve the roast while they are baking. Serve immediately on top of prime rib or the meat you have roasted.
Make the batter when you put the prime rib in the oven or at least 3o minutes before it will be coming out of the oven.
Allow to rest in fridge in covered container until needed.
Options: If you don't have any pan drippings you can substitute vegetable oil or any oil that has a high smoking point. Olive oil will NOT work, it smokes very easily and will burn the popover.
A Traditional Yorkshire Pudding Recipe
Many years ago when I was a young child I used to watch in fascination whenever my mother cooked or baked. Her Yorkshire pudding recipe was in her head, she never measured ingredients, just seemed to have a sense of the perfect amounts. On Sundays we always had a roast and whether that roast was beef, lamb, pork, chicken or even turkey she always made Yorkshire puddings. What else would a Yorkshire lady make to compliment the Sunday roast?
Although mum never measured ingredients everything that she made always turned out delicious and perfect. Her Yorkshires always rose just right, crispy around the edges and leaving a hollow to collect the gravy in and they were always that lovely golden colour that we associate with Yorkshire puddings.
Traditionally Yorkshire puddings were a filler dish served with onion gravy before the main roast course in households that could not afford a lot of meat, but as far back as I can remember Yorkshires have been an integral part of the main course.
Although originating in Yorkshire they are popular all over the country, indeed the world. There are few places that you can go that you will not find the legend ‘Traditional British Sunday Dinner’ or indeed lunch on offer. The traditional British Sunday dinner always includes Yorkshire pudding as an integral part of the meal.
Although I prefer to make my own Yorkshire puddings, frozen cooked or uncooked versions are easily available and they taste almost as good. You can also get powdered batter mix where you just need to add milk or water, not quite as good in my opinion.
I should perhaps have used ready-made versions the first time that I attempted to make Yorkshire puddings. Newly married I was trying to impress my husband with a lovely Sunday lunch complete with Yorkshires. I did not have a recipe and tried to emulate my mother’s non-measuring method. An hour passed and my Yorkshire pudding still was not cooked. We ate the dinner but had to pass on the Yorkshires because I had added twice as much milk as necessary. I made sure that I used a recipe after that!
Yorkshire Pudding Recipe
This is the recipe that I use, a traditional pouring batter recipe that can be used for pancakes as well as Yorkshire pudding.
Half pint (250ml) of milk (or mixture of milk and water)
2oz (50g) lard/fat or 2 tablespoons of oil – as an healthier alternative I use vegetable or sunflower oil, or you can use fat from the meat.
Mix the flour and salt in a basin and make a hollow in middle. Drop the egg into the hollow and stir in with a wooden spoon. Add the milk (milk and water) gradually, stirring all of the time until the flour is worked in. Add rest of liquid and beat well. The end result should have a similar consistency to single cream.
Melt the fat in cooking tin until spitting hot. Can be one large tin square, rectangular, round or small tins or a bun tin. When the fat is hot enough pour in the batter just half filling small tins, patty tins or bun tins. Cook at 450F, 230C or gas mark 8. Large tins for about 30 minutes, small tins or bun tins 15 – 20 minutes.
When cooked they should turn out puffy, golden and crispy on the outside and sunken in the middle. Some people let the fat from the meat drip on to the Yorkshire puddings while cooking.
A popular addition to menus in recent years in restaurants, cafes and bars is a king size or giant Yorkshire pudding filled with onion gravy or different meat, vegetable and gravy concoctions. This dish is served as a separate course emulating the original filler course.
You can even buy delicious smaller Yorkshire puddings filled with steak in one large chain store, rather like traditional steak and kidney puddings but made with batter mix.
Another popular meal made with Yorkshire pudding batter is Toad in the Hole. This is a tasty low cost meal with sausages cooked in the batter. An alternative there is to use lamb chops.
Yorkshire Pudding Facts
The first known Yorkshire Pudding Recipe was published in 1737 in ‘The Whole Duty Of A Woman’ and named ‘A Dripping Pudding’. Eight years later a lady named Hannah Glasse published it in her Art of Cookery as Yorkshire Pudding.
The first British Yorkshire Pudding day was on February 3rd 2008 and in future the celebrations will be on the first Sunday of every February.
On Sunday 11th June 2000 the first Great Yorkshire Pudding Boat Race was held in Brawby in North Yorkshire. The organizer Simon Thackray arranged for 6 3ft in diameter Yorkshire puddings to be baked coated with yacht varnish. Each ‘boat’ used up 50 eggs.
Article Source: http://www.articlesbase.com/recipes-articles/a-traditional-yorkshire-pudding-recipe-505562.html
About the Author
Patricia Jones writes for several websites including the Yorkshire Pudding Recipe blog where you can get more delicious Yorkshire
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Ten Amazing Ways to Enjoy Yorkshire Pudding Any Yorkshire Man Will Love
A lot of people reading this might now know what a “Yorkshire Pudding” really is, but this is not so much a pudding, but a tasty dinner side snack. Often served with a Sunday Roast Beef dinner I like them far too much to only have them once in a while, so I have been looking for alternative recipe ideas…
Sweet Yorkshire pudding recipe
Well, it just doesn’t get any more unusual than this. The maker Gary Kingshott thought that Yorkshire might make for a great dessert as well as a dinnertime treat, so come up with this ice cream and strawberry jam style recipe. I really like this and think it is a great use of the original Yorkshire’s.
Mini Prime Ribs and Yorkshire Puddings
This recipe like many of them you will see here turns the Yorkshire side order into the main snack. This recipe with roasted prime rib and a horseradish sauce looks and sounds great.
Giant Yorkshire Puddings filled with Sausage and Creamy Mash
Is it wrong to admit that I use Aunt Bessie’s ready-cooked Yorkshire’s for Sunday lunch? I do like making my own, but why to go through all that effort when they taste just as good as homemade things. Well, shame aside, I love this meal in a Yorkshire idea and it is also a kind of reversed Toad in the hole. (Toad in the whole is another pancake batter style recipe.)
Lamb, Rosemary & Garlic Meatballs in a Yorkshire pudding
This recipe is as much as a detour from the original style as it is possible to be. With a mix of Lamb Meatballs that have been seasoned with rosemary & garlic, it is a real mix of style and tastes. Well if you fancy trying it, just click on the image to find the recipe and making guide.
Yorkshire Pudding with Roasted Vegetables and Cheshire Cheese
As far as Yorkshire recipes go this is as healthy as they get. With a nice tangy Cheshire cheese and lots of seasoned vegetables, they are a good treat to have as a side dish at dinner time.
Yorkshire Pudding Sandwich
This is not so much a recipe idea, more an epic event of food! I have never heard or indeed seen this before and, to be honest, it blew my mind away. But what does it taste like? Well, I have no idea, but I am more than willing to find out.
Beef with Horseradish in Yorkshire Puddings
With a pulled beef style and horseradish sauce, this recipe is sure to get people coming back for more. The best bit about this recipe is that they are prepared Yorkshire puddings which I use, so it doesn’t take an awful lot of time to whip them up.
Mushroom Stuffed Yorkshire Puddings
I have to admit I do like some nice mushrooms, the bigger the better. These with garlic, onion and parsley are sure to be a nice bit-piece style dinner. While not really traditional these would be perfect for fish dinners as well.
Giant Yorkshire pudding
The first time I went to Yorkshire and saw a whole Sunday dinner inside a giant Yorkshire pudding, it was like my eyes had been opened for the first time. Why should I settle for the little side order Yorkshire’s when I could be having my whole meal inside one!
Yorkshire Puddings stuffed with Broccoli, Cheddar & Cottage Cheese
Now, these are what I think might well be a perfect Sunday dinner time snack. With a Yorkshire filled with Cheddar and cottage cheese, they look too tasty for words and also really healthy as well. Well, I don’t quite know how healthy cottage cheese is, but hey! The Broccoli totally counteracts that!
Traditional Yorkshire Pudding
Yorkshire pudding is a classic British side dish that's traditionally served with a Sunday roast. Similar to popovers, a runny batter made with eggs, milk, and flour is whisked together before resting. Fat such as beef drippings, bacon fat, or lard is added to the hot pan before the batter. Thanks to the eggs and the high heat, the batter puffs up in the hot oven, leaving the signature crater in the middle.
In the U.K., the word pudding means something totally different than in America. Rather than just a creamy dessert, pudding can refer to sweet and savory dishes of all different kinds, from black pudding to sticky toffee pudding. Yorkshire puddings are almost identical to American popovers, with crispy edges and a creamy center.
Yorkshire pudding shouldn't be reserved just for Christmas dinner. This recipe is simple enough for any weekend meal. Yorkshire pudding is traditionally served with gravy as a starter dish followed by the main dish, or alongside roast beef or similar meat for a dinner spread. Large Yorkshire puddings are filled with things like chili or sausage and served as popular pub food. You can also enjoy it as a dessert and top it with vanilla ice cream.