Easy Yorkshire pudding Recipe
These Easy Yorkshire puddings are simply my favourite and this Yorkshire pudding recipe is the best!
My recipe is for the homemade slightly more ‘pudding’y’ ones rather than those shop bought light ones, but I have to say – a fave in our house!
I’m from Yorkshire, I know what I’m doing in the pudding department. Trust me
I promise you 🙂
Never fail Easy Yorkshire pudding recipe
And it’s an easy NEVER fail recipe – I promise!
I’ve taught so many people how to make these puds, even those that have not managed to have success before.
So please – dare to try?!!
Look at Alli and her Yorkies!!
Please please have a go at making your own Easy Yorkshire puddings
I promise you’ll never buy another frozen one again
Let me have you comments below the recipe if you give it a try
So what are Yorkshire puddings?
And for you non-Brits:
‘Yorkshire puddings are a typical English dish made from batter. This batter consists of eggs, flour, and milk or water.
They are sometimes served with beef and gravy and is a staple of the traditional British Sunday roast.
They may also sometimes be served as a dessert.
Simply so versatile they can be served in numerous ways depending on the choice of ingredients, the size of the pudding, and the accompanying components of the dish.
Serving Ideas for Yorkshire puddings
As a first course, it can be served with onion gravy.
For a main course, Yorkshire puddings may be served with beef and gravy, and is usually part of the traditional Sunday roast, but can also be filled with foods, such as bangers and mash to make a meal.
Maybe for pudding – with syrup or jam!!
And if you’d like to know more about the history of the traditional Yorkshire pudding hope over to Wiki who explains it far better than I do
What is the difference between Yorkshire pudding and Popovers?
Well, both Yorkshire puddings and popovers are both side dishes and quite similar.
However there are sone differences
Yorkshire Puddings originated in England and often use beef fat as the grease – most often served savoury as a side dish to roast beef and filled with gravy – yum
Popovers are more American and can also be served savoury, however more often served with breakfast, brunch or stuffed with sweet fillings. They are slightly more fluffy and the tins are normally greased with butter
Top Tips for your Easy Yorkies – what’s the secret to the best Yorkshires
- Always use Plain flour – not self raising – it’s simple but very important
- Ensure your oven and your fat are super hot before you poor in your batter too the pudding mould
- Never Never ever open the door whilst your puddings are cooking – even to check. Until at least at 25 minutes. If you do you’ll lose your heat and your Yorkshires will be flat!!
And something else – Easy Sunday Lunch
I thought I’d just show you my amazing tray bake Easy Sunday Lunch.
It’s so easy and these YP’s are the perfect accompanyment with lashings of gravy obviously
Yum Yum Yum
Easy Yorkshire Puddings
- 125 g Plain flour
- 300 ml Milk
- 3 Eggs
- Salt & Black pepper
- Oil or lard or dripping
- Place flour, salt and Pepper into bowl, break in 3 eggs and mix until smooth, add 1/2 milk and mix well.
- Finally add the remaining milk. Leave to rest in fridge, but if no time it doesn't matter
- Pre-heat oven 230C/450F/Gas 8 - basically very hot.
- Drizzle oil or lard into a 12 hole YP tin, or muffin tin, place in oven for 5 mins until fat is very hot
- Quickly fill each tin half way with batter and bang in the oven do not open the door for 25 minutes.
- Then open and let steam out, bake for a further 5 minutes until baked, if you want them really crispy bake for another 5 minutes, serve immediately
- To freeze, let them go cold, put in sandwich bags and freeze. then when you want them, defrost or not and bake for 5 or 10 mins (Make sure they are hot in the middle!