Growing up, these were a staple at our Sunday dinner. A crispy outside and soft, egg inside. These pair perfectly with gravy! I prefer to make individual ones but you can also make one big Yorkshire pudding to serve to the whole family. When making one large one, I recommend using a cast iron pan.
What I love about Yorkshire puddings is the minimum number of ingredients you need. And you usually already have these ingredients in your kitchen: whole milk, flour, salt, eggs and your fat of choice.
The recipe calls for LARGE eggs which is very important for this batter to rise properly. If you don’t have large eggs, I recommend adding a fourth egg to get the right consistency.
The “fat of choice” is the most important ingredients because it’s what helps bake these Yorkshire pudding into their famous tall and hallow shape. Some choices are:
- Beef Drippings: Making a roast? Use the drippings to place in the bottom of the muffin tins. These are a great fat choice because they add a ton of flavour to your Yorkshire puddings.
- Vegetable oil: This is my go-to if I do it have beef drippings. It has a high smoking point which will help prevent burning the bottom of your Yorkshire’s, and adding a not so tasteful burnt flavour to them.
- Butter + Oil: I do not recommend using just butter because it has a low smoking point. But you can mix it with an oil to help increase the smoking point.
- Bacon fat: Do you hang on to your bacon grease? This is another great option that adds a ton of flavour.
I’m not going to lie, these Yorkshire puddings can be hard to make. The main tip I have to create the perfect Yorkshires is to have the oil in the pan as hot as possible. You want to hear the batter sizzle when you pour it into the muffin pan. And also, do not open the oven when they are baking. It may cause your Yorkshire’s to deflate. Leave that door closed and give them the time to bake.
- 3 large eggs (OR 4 eggs if you do not have large)
- 1 cup whole milk
- 1 cup of flour
- 1 1/2 tsp of salt
- 1/4 cup of fat of choice: vegetable oil, beef drippings.
- Medium size bowl
- 1 muffin pan
- Measuring cups and spoons
- Combine the eggs and whole milk into a bowl.
- Add in flour and salt. Give the mixture a very good mix. You do not want any lumps.
- Leave the batter to rest for minimum 20 minutes in the fridge.
- Preheat oven to 450. Place a rack on the bottom of the oven.
- Separate your fat of choice into each muffin tin. About 1-2 tsp per tin.
- Place the muffin pan with the fat in the oven for 5 minutes to get hot.
- Remove hot muffin tin and pour about 1/3 cup of the batter into each tin. The trick is to do this as fast as possible.
- Place the muffin tin with the batter back in the oven on the bottom rack. Bake for 20-25 minutes till they are golden brown.
- When done, remove from oven and serve immediately. These are best served hot!
Thanks for reading and be sure to tag @thejaclynyvonne so I can see your creations!