Records show that the earliest Yorkshire Pudding recipe dates back to 1737 where it was known as “dripping pudding“.
In essence the Yorkshire Pudding recipe is your bog standard pancake batter … flour, eggs and milk.
Why is it called a Yorkshire Pudding? Well, it didn’t originate from there but Yorkshire was praised as making the lightest and most flavourful Yorkies in the country – so the name Yorkshire Puddings was adopted across the land.
Fun fact – the Royal Society of Chemistry declared that “… a Yorkshire Pudding isn’t a Yorkshire Pudding if it is less than 4 inches tall.” Wait … let me go get my tape measure (my tallest Yorkie stood at only 3″ – but hey … size doesn’t matter does it?).
Yorkshire Puddings are traditionally eaten with a roast dinner – so think roast chicken, roast beef and a side of roast potatoes and vegetables … all doused with lashings of gravy! It is quite heavenly.
Here is my fool-proof Yorkshire Pudding recipe and technique. It’s so easy and has never let me down. (And you guessed right … I had a lovely roast … for dinner!).
First things first, turn your oven on to gas mark 7 (220°C/425°F). I used my 12 hole muffin tray but you can use any cupcake or muffin tray. If you don’t have a 12 hole tray then you can just bake them in batches in smaller trays. Add 1 tbsp of goose fat (or sunflower oil) to each hole in the muffin tray.
Don’t be tempted to add too much oil to the holes in the trays, you are aiming to lightly cover the base or else the Yorkshire Puddings will come out really greasy. About 2mm of oil will suffice.
Pop the tray into the oven whilst you prepare the batter. We want the oil to be really hot.
Now prepare the batter.
In a large bowl add all the ingredients. We are using large eggs for this recipe. If your eggs are a bit on the small size then I would recommend adding an extra small egg. It is the egg which helps the puddings to rise. If you don’t have the right ratio of egg to flour and liquid, your puddings will come out quite flat and dense.
So, add the ingredients into a bowl and use a hand balloon whisk and give the batter a vigorous whisk. We need to eliminate lumps. So keep whisking until there are no more lumps. This can take a minute or two.
Once the batter is smooth and lump free – transfer it to a jug and leave it for 20 minutes.
After 20 minutes, take the tray out of the oven. Please be careful, the tray and especially the oil will be very hot. You can see the oil is shimmering which means it is super hot.
Now pour the batter into the holes of the tray. You are aiming to fill each hole about one third of batter – so just less than half. Also, because the oil is hot, the batter will sizzle and bubble slightly on contact with the oil. This recipe should make 12 puddings.
Pop the tray back into the oven and bake for 25 minutes.
If you are tempted to peek in the window (which I often do followed by an “aaahhhhh” and a “ooooohhhh“) you should be able to see them rising … and you will notice that they all look different. It’s a good thing … honest!
After 25 minutes, take the tray out of the oven. Then using a fork, gently turn each Yorkshire Pudding over so the bottom is facing upwards. You want to do this fairly quickly or you run the risk of the puddings starting to deflate slightly as it cools. Pop the tray back into the oven for a further 5 minutes.
If you find that the puddings are sticking a little to the tray, just use your fork to gently prise them off. They won’t stick too much to the tray.
So, turn them upside down – there are two reason why I do this. Firstly it helps drain any oil sitting inside the hole of the puddings. By turning them upside down, you are draining off any excess oil. Secondly … the bottom will crisp up because no one likes a soggy bottom!
After 5 minutes, carefully remove the tray from the oven. Allow the puddings to cool in the tray for 5 minutes before carfeully transferring them to a wire rack.
They are best served warm with lashings of gravy. My daughter likes to fill the hole of the pudding with gravy so it looks like a cup of gravy.
See below for the printable recipe.
You will need a 12 hole muffin tray or similar. The size of your Yorkshire puddings will depend on the size of the holes in your tray.
This recipe makes 12 (large-ish) Yorkshire Puddings.
– 150g plain flour
– 2 large eggs
– 110ml water
– 100ml milk
– ½ tsp salt
– Goose fat or sunflower oil
1. Preheat your oven to gas mark 7 (220°C/425°F)
2. Firstly, add 1 tbsp of goose fat (or sunflower oil) to each hole in your baking tray. The oil should be enough to just cover the bottom of the hole. Don’t be tempted to add too much oil as your Yorkshire Puddings can come out quite oily. Put the tray in the preheated oven.
3. Meanwhile, place all the ingredients into a bowl, then use a balloon hand whisk to mix. Mix thoroughly for a few minutes until no lumps remain and the batter is smooth. Transfer the batter to a pouring jug and allow the batter to rest for 20 minutes.
4. After letting the batter rest, carefully remove the baking tray from the oven. Be very careful because the oil will be very hot!
5. Pour the batter into each hole in the baking tray. You are aiming to fill each hole to about one-third full. The batter should sizzle as it touches the hot oil.
6. Carefully place the tray back into the oven and bake for 25 minutes.
7. After 25 minutes, take the tray out – then carefully with a fork turn each Yorkshire Pudding upside down so the bottom side of the pudding is facing up. This allows the oil to drip out and the bottom to crisp up. No soggy bottoms here!
8. Place tray back into the oven for a further 5 minutes.
9. Once done, remove from the oven and serve hot with plenty of gravy!
TIP: Your eggs should be large eggs … if your eggs are a little on the small side, just add an extra egg to the batter.
I hope you enjoy making and eating these as much as me and my family do. Give them a try, they are super easy and such a joy to make.
Let me know how you get on with this recipe. I would love to see your Yorkies so tag me on @sugar.and.sponge and don’t forget to follow me!
~ Boss Mum xx