Yorkshire Puddings

If you’re not familiar with Yorkshire Puddings, their appearance may have you scratching your head. This British dish is not a custard or “pudding” as we’re familiar with in the states, but more of a soufflé or popover, typically served with roast beef. Across the pond, the term pudding simply means a dish has been boiled or steamed in something. In this case, that would be lard, meat drippings, or oil!

The origins of Yorkshire puddings are somewhat unclear, but they are believed to have been created in Yorkshire, England, around the 18th century. The dish was originally known as “dripping pudding” and was made with the drippings collected when roasting meat. A chilled batter is poured into the hot drippings and then baked at a high temperature. This causes the batter to puff up resulting in a light and airy treat!

To make the perfect Yorkshire pudding, it is essential to have a very hot oven and a muffin tin that has been brought up to temp. The batter needs to chill for at least 30 minutes before cooking to ensure they’ll rise properly! You’ll want to work as quickly as possible when pouring the batter into the hot tin and get the puddings in the oven right away.

Serve the puddings straight after they come out of the oven to enjoy the crispy exterior and soft, pillowy interior. Pair them with your favorite roast beef recipe and you’re in for a real treat. Expand your culinary horizons and give these Yorkshire Puddings a try!

Why You’ll Love This Recipe

Yorkshire Puddings are a unique and delightful addition to any meal, especially when paired with a hearty roast. Their crispy exterior and soft, airy interior make them a perfect vehicle for soaking up delicious gravies and sauces. Plus, they’re surprisingly easy to make once you get the hang of it!

Kitchen Equipment You’ll Need

• Muffin tin
• Mixing bowls
• Whisk
• Measuring cups and spoons
• Refrigerator

Ingredients

• 1 cup flour
• 4 eggs
• ¾ cup milk
• 6 teaspoons lard or vegetable oil
• ½ teaspoon salt
• ½ teaspoon pepper

Step-by-Step Instructions

1. In a small bowl with a pour spout, mix together the flour and eggs, then stir in the milk. Whisk mixture until just combined; a little lumpy is okay!
2. Refrigerate the batter for a minimum of 30 minutes, or up to overnight.
3. When ready to bake: Preheat oven to 425 degrees F and add ½ teaspoon of oil or lard to each hole of a 12-count muffin tin.
4. Place muffin tin in the preheated oven for 10-12 minutes.
5. Remove the batter from the fridge and stir in the salt and pepper.
6. Working quickly, remove the hot muffin tin from the oven and immediately pour the batter evenly into the tin. Return pan to the oven as fast as possible.
7. Cook puddings for 16-18 minutes or until puffy and golden brown.

Tips for Success

• Ensure your oven is fully preheated before you start baking.
• Chill the batter for at least 30 minutes to help it rise properly.
• Work quickly when adding the batter to the hot muffin tin to maintain the heat.

Additional Tips or Variations

• For extra flavor, add herbs such as rosemary or thyme to the batter.
• Experiment with different oils like duck fat for a richer taste.

Nutritional Highlights (Per Serving)

• Calories: Approximately 100
• Protein: 4g
• Fat: 5g
• Carbohydrates: 10g

Frequently Asked Questions (FAQ)

Can I make the batter ahead of time?

Yes, you can prepare the batter the night before and store it in the refrigerator.

What is the best type of oil to use?

Lard, vegetable oil, or any fat with a high smoke point works best.

Can I freeze Yorkshire Puddings?

Yes, they freeze well. Just reheat them in the oven before serving.

Conclusion

Now that you have everything you need to make these classic Yorkshire Puddings, it’s time to roll up your sleeves and give them a try. We’d love to hear how they turned out for you, so feel free to share your experiences and any variations you tried. Happy cooking!