Traditional English Yorkshire Pudding Delight
Experience the charm of classic English cuisine with my mum's truly simple yet authentic Yorkshire pudding recipe. These golden, airy puffs are the perfect accompaniment to any roast dinner, whether you’re enjoying a hearty roast beef or succulent roast chicken. What sets this recipe apart is its ease; no weighing or stressing over measurements! Just remember to use equal volumes of ingredients and you'll yield light and fluffy Yorkshire puddings every time. The key to achieving that perfect rise? Ensure your oil or fat is sizzling hot before pouring in the batter—this crucial step leads to beautifully risen, crispy edges. It’s a family favorite that has been passed down through generations, and it’ll quickly become a staple in your kitchen too!
N/A
Servings
100
Calories
7
Ingredients
Ingredients
Beaten eggs
1 cup (Beaten until frothy)
Plain flour
1 cup
Milk
1/2 cup
Water
1/2 cup
Salt
To taste
Pepper
To taste
Cooking oil or dripping
1-2 tablespoons (For preheating in the tin)
Instructions
1
Preheat your oven to 240°C (475°F) or gas mark 9. Make sure there’s space for your roasting dish and allow your meat to rest before carving.
2
In a round Yorkshire pudding tin or a large muffin tin, pour a scant amount of cooking oil or dripping into each cup.
3
Place the tin in the preheated oven for about 5 minutes until the oil is scorching hot.
4
In a large mixing bowl, combine the plain flour, salt, and pepper. Mix well.
5
Create a well in the center of the dry ingredients, and gradually add the beaten eggs while mixing continuously to avoid lumps.
6
Slowly incorporate the milk and water mixture, whisking after each addition until the batter is smooth (it's okay if there are a few lumps).
7
Cover the batter and let it rest for up to 1 hour, allowing flavors to meld and air to develop.
8
Just before pouring the batter into the hot tins, whisk thoroughly again to break down any remaining lumps and incorporate air.
9
Remove the hot tin from the oven carefully, and promptly pour the batter into each cup, filling them about halfway.
10
Return the tin quickly to the oven and bake for approximately 20 minutes. Do not open the oven in the first 10-15 minutes, as this can cause the puddings to deflate.
11
If using two tins, rotate them after 10-15 minutes for even cooking.
12
Once they are puffed and golden brown, remove them from the oven. Serve immediately with your choice of roasted meat and rich gravy.
Nutrition Information
5g
Fat
10g
Carbs
2.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the recipe name?
The recipe is for Traditional English Yorkshire Pudding Delight.
What is the origin of this recipe?
This is an authentic family recipe passed down through generations from the creator's mum.
Why is this recipe considered easy?
It is easy because it requires no weighing of ingredients; you simply use equal volumes of the main components.
What is the secret to a perfect rise?
The secret is ensuring your oil or fat is sizzling hot before pouring the batter into the tin.
What temperature should I set my oven to?
Preheat your oven to 240°C (475°F) or gas mark 9.
What type of baking tin is required?
You can use a round Yorkshire pudding tin or a large muffin tin.
How long should the oil heat in the oven?
Place the tin with oil in the oven for about 5 minutes until it is scorching hot.
What ingredients are needed for the batter?
You need beaten eggs, plain flour, milk, water, salt, pepper, and cooking oil or dripping.
Do I need to weigh the flour and eggs?
No, just use equal volumes, such as 1 cup of beaten eggs and 1 cup of plain flour.
What is the liquid ratio for the batter?
The liquid component consists of 1/2 cup of milk and 1/2 cup of water.
How should I mix the ingredients?
Create a well in the dry ingredients, add eggs gradually while mixing, then slowly whisk in the milk and water mixture.
Should I rest the batter?
Yes, cover the batter and let it rest for up to 1 hour to let the flavors meld.
What should I do right before pouring the batter?
Whisk the batter thoroughly again to break down any lumps and incorporate air.
How much batter should I pour into each cup?
Fill each cup about halfway with the batter.
How long do Yorkshire puddings take to bake?
They take approximately 20 minutes to bake.
Can I open the oven during baking?
Do not open the oven door during the first 10-15 minutes of baking, or they may deflate.
What should I do if I am using two tins?
Rotate the tins after 10-15 minutes to ensure even cooking.
How do I know when the puddings are done?
They are ready when they are puffed up and golden brown.
What are the best meats to serve with this?
They are a perfect accompaniment to roast beef or succulent roast chicken.
Is this recipe suitable for a roast dinner?
Yes, it is specifically designed as a staple for classic English roast dinners.
What type of flour is used?
This recipe calls for plain flour.
How many calories are in one serving?
Each serving contains approximately 100 calories.
What is the fat content per serving?
There are 5 grams of fat per serving.
How many carbohydrates are in a pudding?
Each pudding contains about 10 grams of carbohydrates.
How much protein is in this recipe?
There are 2.5 grams of protein per serving.
Can I use dripping instead of oil?
Yes, you can use either cooking oil or dripping for the tin.
What is the first step of the instructions?
The first step is to preheat your oven and ensure there is space for the roasting dish.
Should the batter be perfectly smooth?
While it should be whisked until smooth, it is okay if there are a few small lumps.
When should I serve the Yorkshire puddings?
They should be served immediately with your choice of meat and rich gravy.
What is the purpose of the water in the batter?
Mixing milk with water helps produce a lighter, crispier pudding.