Yorkshire Pudding

Yorkshire pudding is a traditional British dish that is often served with roast beef. Despite its name, it is not a dessert but a savory side dish. Yorkshire pudding is made from a batter consisting of flour, eggs, and milk or water. The batter is usually seasoned with salt and then baked in a hot oven. The result is a light and fluffy pudding with a crispy exterior.

The dish originated in Yorkshire, England, and has become a staple in British cuisine. It is commonly served with roast beef and gravy, and the hollow center of the pudding is perfect for holding the flavorful juices from the meat.

To make Yorkshire pudding, the batter is poured into a hot, oiled baking dish or muffin tin and then baked until it rises and becomes golden brown. The key to a successful Yorkshire pudding is to have a hot oven and hot fat for the batter to cook quickly and create the characteristic rise.

While Yorkshire pudding is traditionally associated with roast beef, it can also be served with other roasted meats or as part of a Sunday roast dinner. Some variations of Yorkshire pudding include adding herbs or other flavorings to the batter for a unique twist. Overall, it’s a delicious and comforting accompaniment to a hearty meal.

To make this Yorkshire Pudding recipe, start by preheating your oven to 400 degrees Fahrenheit.

In a mixing bowl, beat eggs well to break up the yolk and whites. Add milk, salt, and half of the flour to the eggs and stir together. Add flour as needed to get the consistency of a thin batter that will coat the back of a spoon but not overly thick. Pour the batter into a liquid measuring cup to help with dividing into tins in the upcoming steps. Let the batter rest for 20 minutes.

Using a muffin tin, place 1/4″ of drippings (preferably from a roast), butter, or oil into each muffin mold. Place the muffin pan into the oven for 15 minutes to get the fat very hot. 

Carefully, pour the batter into each mold until it is a little over 3/4 of the way full. Do your best to not get any batter on the outside of the mold, that could cause your Yorkshire pudding to stick. 

Bake the Yorkshire pudding for 20 minutes then remove the pan from the oven and let cool for ten minutes before removing each Yorkshire pudding from the mold and placing them on a rack.

It is important not to open the oven while the Yorkshire pudding is being cooked, it could make them deflate and collapse as the heat escapes from the oven. 

These are best served at room temperature but some like them a bit warm to accentuate the egg taste. 

The fat you decide to use will heavily dictate the flavor of the pudding, using beef drippings from a roast you just cooked will make the ultimate Yorkshire pudding.

Try this recipe alongside this Bone-In Prime Rib or Shell Roast. It would even go great with this Leg of Lamb.

Hope you enjoy your Yorkshire pudding!