Yorkshire Pudding is a personal favorite of mine because of its simplicity and flavor. It’s delightful whether it’s drizzled with gravy or enjoyed on its own. The light and flaky texture of the Yorkshire pudding is simply irresistible.
This Yorkshire pudding recipe is as good as I had imagined. I first found out about them on Facebook. A person posted their meal with roast beef, mashed potatoes and gravy with some sort of bread on the side I had never seen before.
On the side of the plate, right next to the mashed potatoes that were covered in gravy was the Yorkshire pudding. I really wanted to try it, but it was on a dinner plate from across the world! Sigh, so I began researching it and I found recipes and started experimenting with making my own until I came up with this recipe that I am now sharing with you.
What to serve with Yorkshire Pudding?
One delicious way to serve Yorkshire pudding would be with roast beef, mashed potatoes, gravy and a side of vegetables.
Why you will love this recipe!
Yorkshire Pudding is a simple recipe that requires very basic ingredients that you probably already have in your kitchen right now. In addition to that, they are light and taste as good as they look!
Ingredients
- All purpose flour- I like to use un-bleached all purpose flour in all my recipes
- Salt- enhances the flavor and I LOVE sea salt!
- Milk- I like to use whole milk in all of my recipes
- Water- yes please, I’m thirsty. Just kidding, but any water will do!
- Eggs- I used large eggs in this recipe
- Vegetable oil or meat drippings- You can use drippings from a roast beef, chicken, or turkey etc…I wouldn’t substitute the oil for olive oil as this oil will be reaching high temperatures.
How do you make Yorkshire pudding?
- Add the flour and salt to a bowl and whisk
- Make a well in the center of the flour and pour in the milk and water. Mix.
- Add in the eggs and mix again.
- Cover the bowl with plastic wrap and place it in fridge.
- Pre-heat the oven to 425.
- Add half a tsp. of oil/drippings to each muffin tin and use the silicon brush to brush the sides as well.
- Place it in the oven to heat the oil for 10 minutes.
- Add the batter to a 2 cup measuring cup and give it a whisk before adding it to the tins
- Add batter to muffin tins as soon as tins are out of the oven.
- Fill halfway and listen to it sizzle
- Bake at 425 for 15 minutes. Then, turn down the temperature to 350 and bake for 12 more minutes or until golden. You will know when they are done with they have risen in the tins, and are golden brown and soft in the middle.
- Serve right away. Enjoy!
How to store the leftovers
Store the leftovers in an airtight container in the fridge for up to 3 days. You can eat them hot or cold. I enjoy eating them both ways.
A delicious side to a hearty meal
Ingredients
3/4 cup + 2 Tbsp. all-purpose flour
1/2 tsp. salt
1/2 cup whole milk
1/2 cup water
3 large eggs
6 tsp. vegetable oil or drippings
Directions
- Add your flour and salt to a bowl. Whisk together.
- Make a well in the center.
- Pour in the milk and water into the well. Mix until smooth.
- Add in the eggs.
- Mix until you see bubbles forming at the surface.
- Cover with plastic wrap and place in fridge for 30 minutes.
- Pre-heat oven to 425.
- Add half a tsp. of oil/drippings to each muffin tin. Use silicon brush to brush the sides as well.
- Place it in the oven to heat the oil for 10 minutes.
- Add the batter to a 2 cup measuring cup.
- Give it a quick whisk before adding it to the muffin tins.
- Add batter to muffin tins as soon as tins are out of the oven.
- Fill halfway. It will sizzle.
- Bake at 425 for 15 minutes. Then, turn down the temperature to 350 and bake for 12 more minutes or until golden.
- Serve right away. Enjoy!
Recipe Video
Notes
- Store in an airtight container for up to 3 days