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    Home » Recipes » Side Dishes Warm

    Yorkshire Pudding Recipe To Soak Your Roast Gravy

    Published: Nov 25, 2019 · Modified: May 20, 2024. This post may contain affiliate links. Please read my disclosure policy.

    Recipe Jump to Video
    Yorkshire pudding pin
    Yorkshire pudding are practically crepes cooked in a very hot oven and because of the intense heat, they pup up. That is why they are also called popovers. They are usually served as a side dish with a roast or stew and the meat gravy poured into the hole in the centre. Make your dinner even more special by adding them to your main dish, Thanksgiving, Christmas or just a Sunday roast. They are way too easy to make!

    Yorkshire pudding is a classic English side dish that's often served with roast beef. It's made from a simple batter of eggs, flour, milk, and salt, which is then baked until it puffs up and turns golden brown. The dish has a crispy exterior and a soft, fluffy interior, making it the perfect accompaniment to a hearty meal. The recipe has many variations, but the basic ingredients and method remain the same.

    Yorkshire Pudding
    Jump to:
    • How to serve it
    • Ingredients
    • How to make it
    • Important tips
    • What to serve with them
    • 📋Yorkshire Pudding

    How to serve it

    They are usually served as a side dish with a roast or stew and the meat gravy poured into the hole in the centre.

    Make your dinner even more special by adding them to your main dish, Thanksgiving, Christmas or just a Sunday roast. They are way too easy to make!

    Yorkshire pudding with gravy-1

    Ingredients

    The Yorkshire pudding mix is the same as for crepes:

    • 1 cup - 125 g flour
    • 2 eggs
    • 1 ¼ cup - 300 ml milk (or milk and water)
    • ½ teaspoon of salt

    You will also need fat to pour into the muffin pan. Best is to use suet as the pudding have to be cooked at very high temperature. If you cannot find it (like me) use vegetable oil.

    Ingredients egg, flour, milk

    How to make it

    1. Mix all the ingredients and let them rest for at least 30 minutes
    2. Using a muffin pan, pour 1 tablespoon of light vegetable oil (soy or seeds oil) into each muffin cup.
    3. Brush the fat all around and place it in a hot oven at 220 C until the pan and the oil are extremely hot.
    4. Once the oil is piping hot, pour the mix into the cups
    5. Immediately put the pan straight back into the oven.
    6. Cook them for 20 minutes and watch them rise.
    Making the Yorkshire pudding
    1. Remove from the pan
    Cook for 20 minutes
    1. Serve them on a serving dish
    Yorkshire pudding served with stuffed pork

    Important tips

    1. It is important that the mixture rests for a minimum of 30 minutes before using it. Even better if it rests overnight.
    2. Best to use suet, if not use vegetable oil as it has to resist to very high temperature
    3. I always put a large oven pan under it in case of the oil spills over. It is too difficult to clean afterwards.
    4. Brush the pan with the oil also on the top
    5. Make sure the oil is piping hot before you pour in the mix
    6. You have to use a metal muffins pot, it cannot be replaced with a silicon one.
    Yorkshire pudding broken in half

    What to serve with them

    Below you will find some main course I usually accompany with Yorkshire pudding.

    • Magret de Canar Sauce a l'Orange
    • Italian Chicken with Peppers
    • Stuffed Pork Tenderloin with Chestnuts and Cranberries
    • Pork Stew with Pineapple
    Yorkshire pudding on a plate

    More effortless Sides for Juicy Mains

    When you're preparing a juicy main course, having the right side dishes can elevate your meal to a new level. Here are some effortless options that pair beautifully with any succulent main.

    Semolina Gnocchi alla Romana is a traditional Italian dish made from semolina flour, milk, butter, Parmesan cheese, and eggs, baked to a creamy, cheesy delight with a crispy top.

    Microwaving potatoes until tender and then baking them ensures fluffy insides with a crispy exterior, making them a perfect quick side dish.

    Rice pilaf, sautéed with onions and simmered in broth, is a versatile and elegant side that pairs well with any main.

    Italian roasted potatoes, tossed with olive oil, garlic, rosemary, and sea salt, are roasted until golden and crispy, offering a flavorful accompaniment.

    Crispy fried polenta, made from cornmeal and fried to golden perfection, adds a crunchy texture and rich flavor that complements juicy mains beautifully.

    Italian roasted potatoes served with sausage

    If you are making this Yorkshire Pudding, leave your comment below I would like to hear from you. You can find more delicious ideas if you FOLLOW ME on Facebook, YouTube, Pinterest and Instagram or sign up to my newsletter.

    Yorkshire pudding

    📋Yorkshire Pudding

    5 from 3 votes
    Laura Tobin
    Servings 12 puddings
    Prep Time 5 minutes mins
    Cook Time 20 minutes mins
    Total Time 1 hour hr
    Print Recipe Save Saved! Pin Recipe
    Yorkshire Puddings also called popovers are crepes cooked in a hot oven and pop up with the intense heat. They are served with meat with gravy poured over.
    Prevent your screen from going dark

    Equipment

    • Mini Measuring Set
    • Measuring mugs
    • Braun blender
    • Muffin pan

    Ingredients
     

    • 1 cup flour
    • 2 fresh eggs
    • 1 ¼ cup milk or half milk and half water
    • ½ teaspoon salt
    • 12 tablespoon vegetable oil

    Instructions
     

    • Mix the flour, the eggs, the milk and the salt.
      1 cup flour, 2 fresh eggs, 1 ¼ cup milk, ½ teaspoon salt
    • Let the mixture rests for a minimum of 30 minutes before using it. Even better if it rests overnight.
    • Using a muffin pan, pour 1 tablespoon of light vegetable oil (soya or seeds oil) into each muffin cup.
      12 tablespoon vegetable oil
    • Place it in a hot oven at 430 F - 220 C until the pan and the oil are extremely hot.
    • Once the oil is piping hot, pour the mix into the cups and straight into the oven.
    • Cook them for 20 minutes and watch it rise.
    • Serve them hot with your Sunday roast pouring the gravy over the Yorkshire Pudding

    Video

    Notes

    1. It is important that the mixture rests for a minimum of 30 minutes before using it. Even better if it rests overnight.
    2. Best to use suet, if not use vegetables oil as it has to resist to very high temperature
    3. I always put a large oven pan under it in case of the oil spills over. It is too difficult to clean afterwards.
    4. Brush the pan with the oil also on the top
    5. Make sure the oil is piping hot before you pour in the mix
    6. You have to use a metal muffins pot, it cannot be replaced with a silicon one.

    Nutrition

    Calories: 180kcalCarbohydrates: 9gProtein: 2gFat: 15gSaturated Fat: 11gCholesterol: 29mgSodium: 118mgPotassium: 54mgSugar: 1gVitamin A: 80IUCalcium: 34mgIron: 0.6mg
    Tried this recipe?Please consider Leaving a Review!
    important notes on ingredients

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    Reader Interactions

    Comments

    1. Beth

      September 05, 2017 at 4:15 pm

      5 stars
      I have never made Yorkshire Pudding, Laura! They look amazing! I think I'll have to give them a try! They look crispy and delicious!

      Reply
      • Laura

        November 26, 2019 at 5:34 am

        Definitely do, they are so easy to make

        Reply
    2. Aleka

      September 08, 2017 at 1:23 am

      5 stars
      I never knew that! Very cool! I also love that you can make these sweet OR savory!!!

      Reply
      • Laura

        November 26, 2019 at 5:35 am

        Thanks. Yes, you can they are just like crepes

        Reply
    3. Elaine Benoit

      December 07, 2019 at 5:25 pm

      5 stars
      Yes. I actually drooled at these Yorkshire puddings. Yum! You make them look so easy to make!

      Reply
      • Laura

        December 08, 2019 at 7:12 am

        yes, very easy

        Reply
    5 from 3 votes

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    Laura Giunta Tobin

    Hi, I’m Laura. Welcome to my blog! While many talk about Italian food, I’ve lived it firsthand. Here, I share real Italian home cooking, just as it’s made in Italy. Won’t you join me?

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