Yorkshire pudding is a classic British dish served with roast meats. It’s crispy, light, and perfect for soaking up gravy. Despite the name, it’s not a dessert but a savory side dish. You can easily make it at home with a few simple ingredients.
Ingredients
You only need flour, eggs, milk, and salt to make Yorkshire pudding. These are common kitchen ingredients. The key is getting the right balance to achieve that perfect rise and texture.
Making the batter
Start by whisking the eggs and milk together until smooth. Slowly add flour while whisking to avoid lumps. Keep mixing until you get a smooth batter. It should be a bit runny, not too thick. Let it rest for about 30 minutes to let the flour absorb the liquid.
Preheating the oven
The oven must be very hot for Yorkshire puddings to rise properly. Preheat your oven to 220°C (425°F). Place your muffin tin or tray in the oven while it heats. This makes sure the oil is hot when you pour in the batter, helping them puff up nicely.
Adding the oil
Pour a small amount of oil into each section of the muffin tin or tray. Use oil with a high smoking point, like vegetable or sunflower oil. Place the tin back into the oven until the oil is very hot, almost smoking. This step is crucial for getting that signature crispy finish.
Cooking the pudding
Once the oil is hot, quickly pour the batter into the tin, filling each section halfway. Be careful as the oil will be very hot. Return the tray to the oven and bake for 20-25 minutes. Resist the urge to open the oven door, as this can prevent the puddings from rising.
Getting a crispy finish
Yorkshire puddings should come out golden and crispy on the outside, yet light and airy inside. The key to this is hot oil and a high oven temperature. Don’t rush the cooking process, and let them bake until perfectly browned.
Serving the pudding
Serve your Yorkshire puddings hot, straight from the oven. They’re traditionally served alongside a Sunday roast with gravy, but you can enjoy them with sausages or even as a snack on their own. They’re versatile and delicious!
Tips for perfect results
To ensure perfect Yorkshire puddings every time, let the batter rest, heat the oil until very hot, and avoid opening the oven while they’re baking. Following these tips will help you get that lovely rise and crispy texture.
FAQs
Why didn’t my Yorkshire puddings rise?
The oven or oil wasn’t hot enough.
Can I make Yorkshire puddings ahead of time?
Yes, reheat them in a hot oven for 5 minutes.
Can I freeze Yorkshire puddings?
Yes, they freeze well and can be reheated in the oven.
How do I store leftovers?
Store in an airtight container for up to 2 days.
What oil is best for Yorkshire pudding?
Vegetable oil or sunflower oil works best.