Yorkshire Puddings - England's best kept culinary secret
Can we talk about a British cuisine staple? I know, I know, British cuisine is not exactly world renowned. In the almost ten years I lived in England I have, though, come to love some of their most traditional recipes - one of them being the crispy yet fluffy Yorkshire Pudding, the perfect accompaniment to Sunday roasts or basically any dish that has gravy. Or, you can just use them as a ‘bowl’ to hold your veggies.
When I moved back to Germany, I had to realize that Yorkshire puddings were nowhere to be found. Determined to recreate this culinary delight, I embarked on a mission to perfect my own recipe.
And despite all my English friends telling me how easy they are to make (and every family having their own little twist on the recipe), it wasn’t an easy journey. I tried countless recipes, each promising the perfect Yorkshire pudding. However, time and time again, I was met with disappointment. Some were too greasy, others too flat, and still others burned to a crisp.
But I persevered. Through trial and error, I finally discovered a recipe that consistently delivers the perfect Yorkshire pudding. And today you’re in luck - I’m sharing it with you, so you, too, can put a smile on your family’s and friends’ faces when biting into this piece of English culinary deliciousness (not to mention your own smile and happiness, of course!).
For those of you who do not know what Yorkshire Puddings are and what to expect taste and texture wise: imagine a savoury Dutch Baby. Basically, a Yorkshire Pudding is a pancake batter that is oven fried to expand into a crispy-on-the-outside, fluffy-in-the-middle side dish that looks like a muffin with a hole in the middle (I’m using the term oven ‘fried’ instead of ‘baked’ as it is technically fried in oil, while in the oven).
What kitchen equipment do you need for making Yorkshire Puddings:
- a non stick muffin tray (my recipe yields enough batter for a 6- or 8 hole muffin tin)
- an electric whisk
Tips for the Perfect Yorkshire Pudding:
- Hot oven, hot tin: A hot oven and a hot tin are crucial for a good rise.
- Don't overfill the tin: The batter should only fill the tin two-thirds full.
- Don't open the oven door: Resist the temptation to peek while the puddings are baking.
- Serve immediately: Yorkshire puddings are best served immediately after baking.
How about SWEET Yorkshire Puddings?
If you are now wondering if these delicious Yorkshire Puddings wouldn't also lend themselves to a sweet variation, I've got you covered! Definitely try my Golden Pancake Puffs (or Popovers, as some call them).
You will also love
German style pancake with apple & cinnamon
French Onion Soup - the ultimate winter warmer comfort food
Golden Pancake Puffs
With these tips and my tried-and-true recipe, you, too, can enjoy the delicious taste of homemade Yorkshire puddings. Happy baking!
Don't forget to leave me a comment on how you liked your result and what you served it with.
Xoxo Rena
The Easiest Yorkshire Pudding
Discover the secret to airy, golden-brown Yorkshire puddings that will elevate your Sunday roast. My simple, foolproof recipe delivers every time.
Fact Sheet
Category: Side dish Cuisine: Vegetarian Sides Baking European under 1 hour under 30 minutes Cooking Method: baking Diet: Vegetarian Vegetarian Preparation Time: 5 minutes Total Time: 20 minutes Servings: NoneIngredients
- 150g (1 ⅛ cups) plain cake flour (*not* the self-rising variant)
- 200ml Milk
- 4 eggs
- 1 tsp salt
- Rapeseed or sunflower oil
Instructions
- Preheat your oven: Crank your oven up to 210°C (410°F).
- Prep the tin: Drizzle about 2 tsp of oil into a 6 or 8 hole muffin tin and pop it in the hot oven to warm up.
- Mix the batter: In a bowl, whisk together the flour, salt and eggs, then gradually add the milk until you have a smooth, lump free batter.
- Pour and bake: Carefully pour the batter into the hot tin, filling each hole about two-thirds full. Pop the tin back in the oven and let it work its magic for 20-25 minutes.
- And done! Your Yorkshire Puddings are ready to serve when they have a golden brown center and a slightly darker outer colour.
