Yorkshire Pudding Recipe To Soak Your Roast Gravy

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.

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!

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.

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.

7. Remove from the pan

8. Serve them on a serving dish

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.

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

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 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.

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

⏲️Total Time 1 hour hour

Servings: 12 puddings

Print Rate SaveSaved!

Author: Laura Tobin

Ingredients

 

US CustomaryMetric

 

0.5x1x2x3x

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

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Equipment

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

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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

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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: 180kcal | Carbohydrates: 9g | Protein: 2g | Fat: 15g | Saturated Fat: 11g | Cholesterol: 29mg | Sodium: 118mg | Potassium: 54mg | Sugar: 1g | Vitamin A: 80IU | Calcium: 34mg | Iron: 0.6mg

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