Real Recipes From Real Home Cooks ®
Yorkshire Puddings Perfect Every Time
INGREDIENTS
•
My husband is British born and my Mother-In-Law loves cooking traditional meals even though they have lived on Australia for many years. Here in the states, it's fun to experiment with different things British and one of my favorite dishes is Yorkshi
•
INGREDIENTS:
•
Whole Eggs, Milk, Flour and a pinch of salt (more on measurements below)
•
What is the secret to Yorkshires? My Mother-In-Law says it's a very hot oven, smoking hot grease/fat and the right mixture of eggs, milk and flour. She also has another secret that she was hesitant to share until I pressed her about measurements. She
•
1. Measure your eggs in a large measuring cup (Usually 4 whole eggs) - REMEMBER YOUR MARK!
•
2. Now, measure exactly the same amount of milk as your eggs measured - KEEP REMEMBERING THAT MARK!
•
3. Now, measure out exactly the same amount of all purpose flour as your eggs measured.
•
In other words, if your eggs measured 1 cup, then you'd want a cup of milk and a cup of flour. Now you have the three key ingredients for never fail Yorkshires... but there's more!
•
Using a mixer, blend together the eggs and the milk and add a pinch of salt. Let that sit on the counter to rest in a bowl for about 10 minutes.
•
In the meantime, take out a 12 muffin muffin tin or a 6 popover popover tin. Pinch off about a pea size bit of beef fat, lard or if you want, you can use vegetable oil (approximately 1/2 tsp in each Yorkie cup. Veg oil does not impart the roasted mea
•
Now, your egg mixture should have rested long enough. Now it's time to add the flour, but you'll want to sift it quickly into the egg/milk mixture. Use your hand mixer and incorporate the flour, egg and milk together well until the consistency is lik
•
About 15 minutes before you're ready to bake, preheat your oven to 450 degrees. Pop in the tin with the fat on the bottom and let it sit in the hot oven until it is starting to smoke. This takes about 10 minutes.
•
Remove the tin and quickly fill each cup about half way. (Note: you'll know your pans are ready if you hear the batter sizzle as you pour it in.) Return the pan quickly to the oven and bake for 20 minutes. Whatever you do, DO NOT OPEN YOUR OVEN durin
•
Share
•
Log in or register to post comments
•
Printer-friendly version
•
Send by email
•
BakerBen's picture
•
BakerBen
•
Jul 11 2010 - 7:21pm
•
Beautiful for sure!
•
I almost passed this one by but I am sure glad I did not - they are beautiful and sound tasty too. If I had it would have been out of ignorance - I did not know what Yorkshire Pudding was - so now I know and I am sure I will try them very soon. Thank
•
Ben
•
Log in or register to post comments
•
SylviaH's picture
•
SylviaH
•
Jul 11 2010 - 7:35pm
•
Delicious
•
looking and what a nice recipe. I remember my mother and her mom both born in England making these with roasted prime rib dinner...ymmm!
•
Sylvia
•
Log in or register to post comments
•
jeb's picture
•
jeb
•
Jul 11 2010 - 11:35pm
•
Lemon curd
•
Do you have a recipe for lemon curd to go with them?
•
Log in or register to post comments
•
qahtan's picture
•
qahtan
•
Aug 6 2013 - 1:11pm
•
microwave lemon curd
•
do you have this recipe.. it's made in less than 5 minutes.and is super.. honest..
•
better than playing about with a double saucepan.... qahtan
•
Log in or register to post comments
•
ananda's picture
•
ananda
•
Jul 12 2010 - 12:20am
•
These are spot-on
•
Hi
•
I was born in Yorkshire, and lived there through to going to university.
•
One other tip. Make the batter ahead of schedule, and allow it to stand.
•
Hot oven, yes; hot fat to line the tins, very definitely.
•
I'm a weigh rather than measure boy myself. But you do have to be accurate, for sure.
•
These are bang-on, tho! Have you ever made bigger ones in a loaf tin?
•
Best wishes
•
Andy
•
Log in or register to post comments
•
siuflower's picture
•
siuflower
•
Jul 12 2010 - 8:59am
•
volume vs weigh
•
Hi Andy,
•
I know one cup of eggs, milk and flour they weighs different, can you share your recipe in weight?
•
siuflower
•
Log in or register to post comments
•
BellesAZ's picture
•
BellesAZ
•
Jul 12 2010 - 10:35am
•
As much as I would like to...
•
There are some things that do better by measure. This is one of them, at least for me. Remember, this isn't a recipe reliant on flour weight accuracy. The entire recipes' success rests heavily on your FIRST measure.. the eggs.
•
I can't guarantee the recipe with weights, but with measures you can't go wrong. Go ahead, break out that measuring cup. I won't tell.
•
Log in or register to post comments
•
siuflower's picture
•
siuflower
•
Jul 12 2010 - 3:20pm
•
OK, I will try and it look
•
OK, I will try and it look simple enough.
•
Thank you for posting the recipe.
•
siuflower
•
Log in or register to post comments
•
ananda's picture
•
ananda
•
Jul 12 2010 - 9:44pm
•
recipe
•
Hi Siuflower,
•
Belles about right on this; what works best for you!
•
If you want the weight it's very simple:
•
100 soft flour, 100 egg, 100 liquid [half milk/half water], 2 salt
•
That's done as bakers percentages.
•
You can use this in combinatiobn with Belles' method
•
BW
•
Andy
•
Log in or register to post comments
•
BellesAZ's picture
•
BellesAZ
•
Jul 13 2010 - 7:07am
•
Weights would be different than measures
•
The beauty of the formula I submitted is its simplicity. Since eggs weigh different than flour, you would have a different percentage and therefore, a different recipe altogether than Andy's (particularly when you're diluting the milk with water, cha
•
With that said, however, one can find any number of incredible Yorkshire pudding recipes that are all formulated slightly differently. In the end, it comes down to personal preference, taste, tradition and what works best for you. Not trying to be pi
•
I published this one because it is so different from the way we are trained to think in terms of bakers percentages and bakers math. Every time I make it, I feel as if I'm "cheating" and I get a little giggle when they come out as perfectly as if I w
•
For traditional or artisan breads, I agree that measuring vs weighing would have different results. However, for this fun recipe, we can relax and take off the bakers hat for just a moment and enjoy it for what it is. At the end of the day, it's love
•
Log in or register to post comments
•
punainenkettu's picture
•
punainenkettu
•
Jul 12 2010 - 9:52am
•
Wonderful!
•
I love Yorkshire puddings and I make a pretty good batch now and again but I like the look of yours so I think I'll give this version a go next time! Thanks for sharing. I allways prefer a family recipe!
•
Jeb,
•
I have a great Lemon Curd recipe I can post later. (It's at home I'm at work!)
•
Shannon
•
Log in or register to post comments
•
Daisy_A's picture
•
Daisy_A
•
Jul 12 2010 - 10:42am
•
Hi BellesAZ, Those are
•
Hi BellesAZ,
•
Those are fantastic looking Yorkshire puddings and I speak here as the daughter of a Yorkshireman who made the best Yorkshire pudding I ever tasted. He used to make one great big one in a hot roasting tin and then cut in up and pour gravy over the pi
•
I would echo what Andy says your mother in law is spot on re. the hot oven and hot fat. However I do also remember my father letting the batter stand for longer.
•
Interesting point about the eggs. I would normally weigh things but find egg fluid tricky to weigh. Starting with the eggs makes sense. Looks like the result is great following your family practice! Thanks for sharing.
•
Kind regards, Daisy_A
•
Log in or register to post comments
•
punainenkettu's picture
•
punainenkettu
•
Jul 12 2010 - 10:39am
•
Lemon Curd
•
Ok so it was driving me crazy and I looked it up. Here is my Lemon Curd recipe. It's from Lesley Mackley's "The Book Of Afternoon Tea".
•
LEMON CURD
•
4 LEMONS (FOR JUICE AND ZEST)
•
1 3/4 C SUGAR
•
1 1/2 C BUTTER (CUT INTO SMALL PIECES)
•
4 EGGS BEATEN
•
IN A HEATPROOF BOWL COMBINE THE LEMON JUICE AND ZEST. STIR IN SUGAR AND BUTTER. SET BOWL OVER A SAUCEPAN OF SIMMERING WATER STIRRING OCCASSIONALLY UNTIL BUTTER IS MELTED AND SUGAR IS DISSOLVED. STRAIN IN EGGS AND CONTINUE STIRRING UNTIL MIXTURE IS TH
•
Log in or register to post comments
•
BellesAZ's picture
•
BellesAZ
•
Jul 12 2010 - 10:44am
•
Mmmmm....
•
That sounds good. Does anyone have a recipe for traditional British scones.. the creamy, fluffy and light ones? What a great combo!
•
Log in or register to post comments
•
punainenkettu's picture
•
punainenkettu
•
Jul 13 2010 - 8:43am
•
Scones
•
I know there are a number of recipes on here and a couple of threads dedicated to scones. Here is my recipe if you'd like it. They are quite nice!
•
http://bolognatobolognese.blogspot.com/2010/05/buttered-scones-and-tea.html
•
Log in or register to post comments
•
BellesAZ's picture
•
BellesAZ
•
Jul 13 2010 - 9:45am
•
Thank you for sharing
•
I do enjoy a nice, soft scone. The British had the right idea.. even in times of conflict and battle, one always took time for a proper "cuppa" with a freshly baked scone. LOL
•
In Australia, the scones I tried in tea houses tended to be much higher and lighter than british cream/milk scones. My Mother in law uses self-rising flour if I recall correctly, but not sure why you shouldn't use regular with baking powder.
•
Again, thanks for sharing.
•
Log in or register to post comments
•
BellesAZ's picture
•
BellesAZ
•
Jul 12 2010 - 10:42am
•
Roasting tin
•
My Mother In Law makes hers in a big tin and does exactly the same thing. I agree that letting the dough rest on the counter is key to good ones, but I'll be honest. I've baked these in a multitude of ways. Last night, I put the roast in and whipped
•
One thing that I feel makes a big difference is the use of farm fresh eggs in this dish. The Yorkie batter is colorful and very yellow compared to the pale color of regular eggs and the batter has a much better structure overall.
•
And, one final note.. as I said above, there are some dishes that just need to be measured, not weighed. If this were a bread recipe in the traditional sense, I would understand the need to weigh. But the egg measure directs everything else that foll
•
Log in or register to post comments
•
Daisy_A's picture
•
Daisy_A
•
Jul 12 2010 - 10:45am
•
Hi BellesZ, Good to hear your
•
Hi BellesZ,
•
Good to hear your mother-in-law makes them in a big roast tin too! I bet they'd be lovely with yellow farm eggs. Re the eggs - our posts must just have crossed over. I just edited mine to say it makes sense to start with the eggs. Obviously works gre
•
Log in or register to post comments
•
pjaj's picture
•
pjaj
•
Jul 12 2010 - 3:47pm
•
Slightly different version
•
This is another, slightly different version I know works well.
•
1/2 lb flour
•
4 eggs
•
1/2pt milk
•
pinch of S & P
•
Mix eggs and flour.
•
Add S & P and milk & stir thoroughly; I use an electric whisk.
•
Stand for 1/2 hour.
•
Half fill a HOT oiled tin / individual pans and bake for 15 minutes at 425 F.
•
In England it is traditionally made by pouring the batter into the bottom of the meat roasting tin part way through cooking. The meat being up on a trivet. It then cooks as a single pudding in the meat (traditionally beef) fat and gets all the juices
•
In the olden days it was then cut up and served before the main course to fill up the diners so they wouldn't want so much expensive meat!
•
The individual puddings usually have a well in the middle of them which can be a container for the gravy.
•
Log in or register to post comments
•
BellesAZ's picture
•
BellesAZ
•
Jul 13 2010 - 7:18am
•
Thanks Pjaj..
•
I've made mine both ways.. in the tin and in the individual pans and wondered why the smaller ones had the well in the center. My husband likes those because of the gravy boat result, but I like either. Since I like a good, REAL gravy with my roast,
•
For my roast, I choose a nice rib roast (bone in or not) with a nice fat cap and season the top simply and generously with S&P. I lay the roast directly into the pan and bake at 500 degrees farenheit for about 30 minutes. Then I turn the heat down to
•
I will say that this time in the Yorkies, I used farm eggs that we purchased locally through a nearby dairy that I just learned sells fresh eggs. My batter was vivid, bright and yellow and there was a definite richness to the Yorkies that I had not s
•
Thanks for posting all your recipes... I'm on a mission now :)
•
Log in or register to post comments
•
pjaj's picture
•
pjaj
•
Jul 13 2010 - 10:50am
•
Pub dish
•
In some UK pubs you can get a Yorkshire Pudding as bar food. It's a large individual pudding (8 - 10 inches diameter) and you can have a variety of fillings in the well, baked beans, chilli, etc.
•
Like Patf's "Another way" post below.
•
Log in or register to post comments
•
jeb's picture
•
jeb
•
Jul 13 2010 - 10:28am
•
The traditional way
•
The traditional way may well be cooking the Yorkshire puddings with meat, but my sister's mother-in-law has always served them to me with lemon-curd, and she's as British as they come. She came to the US in the early 50's.
•
Log in or register to post comments
•
pjaj's picture
•
pjaj
•
Jul 13 2010 - 10:41am
•
As You Like It
•
I must confess I've never heard of eating Yorkshire Pudding as a sweet dish, then I was born a Londoner! But hey, who am I to say how anyone should eat anything? Just enjoy them anyway you like.
•
Log in or register to post comments
•
pjaj's picture
•
pjaj
•
Jul 13 2010 - 10:49am
•
Pint
•
Note, this is a UK (Imperial) 20 fl oz pint, not a US one.
•
Log in or register to post comments
•
Patf's picture
•
Patf
•
Jul 13 2010 - 7:34am
•
another way
•
with Yorkshires: my Gran was a Yorkshire lass and used to serve them as a dessert, with syrup. A bit fattening though.
•
I used to make them for the family in sponge cake tins, like flan cases. Then fill them with eg minced beef, tuna and sweet corn etc. The kids loved them.
•
Log in or register to post comments
•
BellesAZ's picture
•
BellesAZ
•
Jul 13 2010 - 9:38am
•
Yorkshire girls club
•
Yummo!! My Mother In Law is from Yorkshire as well. She likes them made with currants in the morning. Using bacon fat and a squeeze of lemon and powdered sugar. So good. They are actually not that far off from the German Puff Pancake, which is also a
•
Your ideas for filled Yorkies sounds great. My husband would love those, he misses his Aussie meat pies and this might be a good way to do them. A nice idea for shepherd pie mince as well.. I'm getting fatter just typing about that!
•
Log in or register to post comments
•
ehanner's picture
•
ehanner
•
Jul 19 2010 - 11:09am
•
Purpose of the resting time?
•
BellesAZ,
•
Or anyone who might know. What is the purpose of the 10 min. wait and then another 30 min wait before baking? When I first started making these many years ago, my sister had me convinced that you had to beat the daylights out of them on high speed to
•
Eric
•
Log in or register to post comments
•
BellesAZ's picture
•
BellesAZ
•
Jul 20 2010 - 6:28am
•
They are...
•
a vision of loveliness, Eric! I see you're a much better pourer than I am. I make a big mess and my hand gets shaky. LOL
•
Log in or register to post comments
•
ananda's picture
•
ananda
•
Jul 19 2010 - 11:24am
•
Apply baking principles
•
Hi Eric,
•
Allows the proteins to relax a little, so the Yorkshire Puddings aren't rubbery. I don't think beating the daylights out of the mix is the best way to get lift. The smoky hot fat and hot oven are more effective.
•
It's really good to see you back on TFL!
•
All good wishes
•
Andy
•
Log in or register to post comments
•
pjaj's picture
•
pjaj
•
Jul 19 2010 - 12:17pm
•
30 minutes
•
A quick search does not reveal any reason for letting the batter stand (in one recipe it suggests several hours is better!), but I was told years ago that it was to fully hydrate the flour. I don't know if this is any more true than the other suggest
•
Log in or register to post comments
•
ananda's picture
•
ananda
•
Jul 19 2010 - 1:15pm
•
Standing
•
Hi pjaj,
•
I agree extended standing time is to allow the flour to absorb extra moisture. I think I mentioned this further up the thread. However, this has only small impact if the standing time is reduced to a half hour...remember the batter has a reasonable f
•
But, egg is full of protein; the batter is high in liquid. Does it not stand to reason that extensive beating will result in toughening the the proteins in both the egg and flour? I was trying to suggest this in a way which made it self explanatory a
•
Best wishes
•
Andy
•
Log in or register to post comments
•
Patf's picture
•
Patf
•
Jul 19 2010 - 1:22pm
•
standing -
•
I don't know the chemical explanation , but I've noticed that allowing batter to stand for a while before using results in it becoming thicker.
•
When first mixed it can be like single cream, after half an hour, double cream.
•
Same with pancake batter.
•
Log in or register to post comments
•
ehanner's picture
•
ehanner
•
Jul 19 2010 - 11:54am
•
Thanks Andy
•
Our posts crossed I see. I added a pix of my morning indulgence. I've been around, just not posting much. I saved some fat scraps from steaks a couple nights ago as was suggested above for the bottom of the pans. Nice flavor! Yorkshire puddings are a
•
Eric
•
Log in or register to post comments
•
ananda's picture
•
ananda
•
Jul 19 2010 - 12:07pm
•
Totally agree
•
Comfort food; yes indeed!
•
Very lovely Eric! Fancy trying to make one large pudding in a big loaf tin?
•
BW
•
Andy
•
Log in or register to post comments
•
pjaj's picture
•
pjaj
•
Jul 19 2010 - 12:29pm
•
Toad in the hole
•
No discussion about Yorkshire pudding is complete without mention of another British classic - Toad in the Hole.
•
Depending upon the number of diners, take 6 to 12 good pork or beef sausages (or experiment with others if you like) and put in a roasting dish with a little fat / oil to stop them sticking. They will produce more fat as they cook. Roast in a hot ove
•
Some recipes say to put all the ingredients, raw sausages and batter, into a hot tin together, but I've found that the batter insulates the sausages and they may well not cook right through before the batter is well done. (Old family saying - when it
•
These can be made as individual puddings using a small baking dishes big enough to accommodate a portion of sausages.
•
Log in or register to post comments
•
BellesAZ's picture
•
BellesAZ
•
Jul 20 2010 - 6:26am
•
Yum...
•
I forgot about those. My husband loves them with chipolata (sp), which we can't really get here in the states. I like the pre-roasting idea since you're using that fat. Holy cow, that sounds so good.. and really simple. Thanks for the idea.
•
Log in or register to post comments
•
ehanner's picture
•
ehanner
•
Jul 19 2010 - 12:33pm
•
@Andy
•
That's how my mother used to make it. One large roasting pan and we would fight for the scraps.
•
Eric
•
Log in or register to post comments
•
ananda's picture
•
ananda
•
Jul 19 2010 - 1:15pm
•
So..
•
who won the fight Eric?
•
A
•
Log in or register to post comments
•
ehanner's picture
•
ehanner
•
Jul 19 2010 - 1:33pm
•
I'll have to try waiting
•
BellesAZ, I hope you don't mind our prattling on here about how wonderful your puddings are. I like the measuring format very much. I'm trying to encourage my daughter to try a few of the things she likes and this works out perfectly to an even dozen
•
Next time I will promise to be more patient and wait for the batter to mature.
•
Eric
•
Log in or register to post comments
•
BellesAZ's picture
•
BellesAZ
•
Jul 20 2010 - 6:32am
•
I'm glad you're enjoying it!
•
No worries, Eric! There are probably as many variations to the recipe as there are English Mothers. Let me just address one of your questions - why the wait time?? I have no clue! I am no expert, but I am guessing that a 30 (or more) minute hold enha
•
I have always let mine set for at least 30 mins, but mostly it's longer since I usually prepare my batter when I put my roast in the oven. All of the historic English recipes say 2 hours for the most part. It would be interesting for you to do a side
•
No matter what, they are fun to make, fun to eat and oh, so good.
•
Interesting to note that the simple Yorkshire pudding may be on the verge of achieving special status like Parma Ham, Champagne and Roquefort cheese. If the Yorkshire food council has their way, they will be able to protect the name Yorkshire Pudding
•
The world is crazy.
•
Log in or register to post comments
•
Franchiello's picture
•
Franchiello
•
Jul 20 2010 - 6:46am
•
The best recipe
•
I've ever used for Yorkshire Pudding was from The Vincent Price Cookbook , the ingredients were blended in a blender and then left to sit until the roast was done (the accompanying roast rib of beef recipe is extraordinary also) and then re-blended j
•
Log in or register to post comments
•
BellesAZ's picture
•
BellesAZ
•
Jul 20 2010 - 10:22am
•
Rib roasts..
•
We usually get our rib roasts from Costco and generally I only make them a couple times a year (once on New Years Day as a tradition). However, any roast offers up some fat and enough drippings to make a gravy. I have even used bacon fat for them if
•
Log in or register to post comments
•
ahhsugar's picture
•
ahhsugar
•
Jul 20 2010 - 10:40am
•
Thank You
•
For posting this recipe! Phew. Every time that I log into this site, I see another bunch of recipes that I NEED to try. A part of me wishes that the weather wasn't so beautiful "outside" .... so I could stay "inside" and bake, bake, and bake some mor
•
Log in or register to post comments
•
steelchef's picture
•
steelchef
•
Aug 28 2012 - 1:38pm
•
World's Best Yorkshires
•
Thanks BellesZ for posting this amazingly simple solution to a lifetime of failures. i use this recipe for Pannekoeken as well and the results are just as spectacular.
•
Log in or register to post comments
•
tdanylo's picture
•
tdanylo
•
Sep 24 2012 - 6:55pm
•
Thank you, Thank you, Thank
•
Thank you, Thank you, Thank you, Thank you! OMGosh, for years I've been looking for a great recipe for yorkshire pudding but I could NEVER get them to rise. Today I found your recipe and following it to a tee and had the best looking puddings ever. M
•
Log in or register to post comments
•
junklight's picture
•
junklight
•
Oct 5 2012 - 2:20am
•
mmm - those are lovely
•
mmm - those are lovely looking yorkshires. Think it might be time for a roast beef sunday lunch again soon (always popular in our house - also given I'm not a big fan of turkey the children think roast beef is traditional christmas food :-) )
•
The advice on this thread is spot I think - hot oil, hot oven is the key, I let the batter stand for a while too (at least an hour often ends up longer)
•
The only other thing I would add is that if your house is anything like our house - you almost certainly haven't made enough.
•
Log in or register to post comments
•
AuntieL's picture
•
AuntieL
•
Jan 9 2014 - 1:39am
•
Yorkies!
•
Your recipe brought back many wonderful memories of my mother and 2 of her sisters...Yorkies, as we called them, with roast beef and the best gravy I have ever had. I am still trying to perfect both, and your recipe is a must try....One thing I learn
•
Log in or register to post comments
•
shelleyf's picture
•
shelleyf
•
Jan 16 2014 - 7:10am
•
Yorkshire Puds
•
My one claim to fame while making these was setting the oven on fire - on Boxing Day - with a house full of dinner guests. My strongest memory was that of my Gran with her backside firmly parked in front of the fireplace trying to get warm - while we
•
Whole Eggs, Milk, Flour and a pinch of salt (more on measurements below)
•
1. Measure your eggs in a large measuring cup (Usually 4 whole eggs) - REMEMBER YOUR MARK!
•
2. Now, measure exactly the same amount of milk as your eggs measured - KEEP REMEMBERING THAT MARK!
•
3. Now, measure out exactly the same amount of all purpose flour as your eggs measured.
•
In other words, if your eggs measured 1 cup, then you'd want a cup of milk and a cup of flour. Now you have the three key ingredients for never fail Yorkshires..
►
ADVERTISEMENT