Have you ever wanted to cook the perfect Yorkshire Pudding with your roast beef? Well, with my Yorkshire Pudding recipe, now you can.
However, there is a secret sauce…
… and it is that there is a “process” rather than a recipe that will get you a win in the family Yorkie competition. And this process is super simple. We reveal the “process” below.
Yorkshire Pudding Recipe
Equipment
- Large size muffin tins
- Clear plastic measuring jug
- Flat baking tray
- Squeezy bottle, optional
Ingredients
- 4 Eggs
- Milk to match the egg quantity
- Plain (All Purpose ) flour to match the egg quantity (All will be revealed) Sifted
- 1 tablespoon Vegetable oil per muffin cavity
Method
For The Batter – Make The Night Before
- Make the batter the night before and leave it in the fridge overnight. If you can’t make the batter the night before you should rest the batter for a minimum of 1 hour, but the longer the better.
- The best yorkies I have ever produced do not use a recipe as such, but more of a method. To explain this we will use the base of 4 eggs. Choose a medium size.
- Make sure your eggs and milk are at room temperature.
- In a clear plastic measuring jug, crack 4 eggs and mix lightly with a fork and then use a whisk for a minute to add air to the mixture.
- Mark a line on the jug that shows the quantity of liquid the 4 mixed eggs have produced.
- This line is then how much milk and flour you will need for your mix.
- Pour the eggs from the jug into a bowl, dry out the plastic jug.
- Add the sifted plain flour (all purpose flour) to the jug until it has reached the line you marked with the eggs. Move the flour into a separate bowl that you will use to mix your batter.
- Then add the milk to the jug to the level of the same line generated from the egg liquid.
- In the mixing bowl that contains the flour, whisk in a little bit of egg at a time until you have added all the egg.
- Then slowly add your milk until you have a smooth mixture.
- Rest in the fridge overnight. Do not cover, you want a skin to form. Don’t season this mixture until you are just about to pour it into the Muffin Tins to bake the next day. The salt will break down the eggs and the mixture won’t rise.
- For best results, remove the skin from the top of the Batter before pouring into the Muffin tins this will ensure large fluffy yorkies.
Cooking The Yorkies
- Heat oven to 220C
- Use a large muffin tray and add 1 tablespoon of vegetable oil to each cavity and brush it liberally around the sites. Do not use Olive Oil as it cannot take the high heat.
- Then place the muffin tray onto a flat style baking tray to make it easier for you to move the muffin tray in and out of the oven. You want to pour the batter into the Muffin tray when the oil is hot. Having the second baking tray will make it easier and safer.
- It takes approximately 8 mins for the oil to heat up to the desired temperature.
- If you have a squeezy bottle put your batter into one of these as it makes it quick, easy and accurate to pour your batter into the hot tray. If not use your plastic jug for pouring.
- Pour the batter into the Muffin cavity up to 1/3.
- Bake at 220C for 15 mins then turn down the oven to 200C and bake for a further 10 mins. Don’t open the oven door or you risk the puddings dropping. Different ovens will vary in cooking times so you may need to test your ovens temperature. However, the best bet is to cook till golden brown.
- Only when you believe your Yorkies are cooked should you open the oven door. .
- Tip the Yorkshire puddings out of the Muffin tray, the oil should ensure they don’t stick and serve with your Sunday Roast. Enjoy.
- Eggs are a totally natural food and getting 4 eggs that are an identical size is impossible. So instead of measurements for the Milk and Flour, we match the amount of liquid that the 4 eggs produce to determine the amount of Milk and Flour. If you don’t match the Milk and Flour to the Eggs your Yorkies won’t be crispy on the outside and fluffy and delicious on the inside.
- It is better if your Milk and Eggs are at room temperature.
- You should shift the flour to ensure no lumps.
- The size of your Yorkshire Puddings will depend on the size of the cavity or your Muffin tray. If you want large Yorkies invest in a large sized tray. Otherwise a standard Muffin tin will be fine.
- Another secret of a great Yorkie is using the already hot oil to get the Yorkie to rise beautifully
- I have used 4 eggs in this recipe, they made 10 Yorkies. You can use whatever number of eggs you like, depending on how many Yorkies you want to make. I have successfully used just 2 eggs.
Yorkshire Pudding Recipe: FAQ
What Makes The Yorkie Rise?
The secret to getting your Yorkie to rise is a combination of a hot, pre-heated oven (220C) and heating oil in your muffin tins before you pour the batter. Pour your batter quickly and return the hot tray to the oven as soon as possible. If the batter is on the thinner side, this will also help. Enjoy!
What’s The Best Way To Serve Your Yorkies?
Traditionally, Yorkshire Pudding is served with roast beef and vegetables. We like to make Yorkies with roast chicken as well. Pour generous amounts of your homemade gravy right into the centre of the Yorkie and prepare yourself for deliciousness!
How Do I Know When My Yorkies Are Cooked?
Your Yorkies will be cooked when they have risen and turned golden brown. You may have to experiment with the timing as every oven is different.
How Do I Prevent My Yorkies From Sinking?
You must keep the oven door closed during the entire process. When they are done, open the door and put them in a draft-free part of the kitchen.
How To Juggle Cooking a Roast And Making Yorkies?
Because you can’t open the oven for the 25 minutes you are cooking your Yorkies, there is a balancing act to have a great roast and Yorkies that have risen correctly. When I put the Yorkies into the oven, I ensure my beef or chicken is cooked and ready to remove from the oven. You can then leave your Roast to rest while the Yorkies are cooking.
Also, I recommend that you time your roast potatoes and other roast vegetables so that you can turn them just before you put the Yorkies in the oven. They will then be cooked nice and crisp while the Yorkies are ready to come out of the oven.
Can I Freeze My Yorkies
Freezing is possible, but note they may not be as crispy and fluffy as your freshly made version. Make sure they are completely cold, then put them in a freezer bag or airtight container. You should be able to store them for 2 – 3 months.
To reheat, defrost them at room temperature in the open air. Preheat your oven to 200C and heat the Yorkies for 5 – 10 minutes.
Yorkshire Pudding Recipe: Summing Up
Yorkshire Pudding, a classic British dish, has a rich history rooted in the English tradition. Originally served as a first course to fill diners with a cost-effective ingredient before the main meat course, its role has evolved, but its popularity remains unchanged. Made from a simple batter of eggs, flour, and milk, it’s cooked until puffed and golden. This savoury treat complements a roast dinner and carries the legacy of resourcefulness and culinary creativity from the Yorkshire region.
