Yorkshire pudding is a classic English side dish made from a simple batter of eggs, flour, and milk or water, baked in a very hot pan with fat until it puffs up tall with a crisp outer crust and a soft, hollow center.
This is Yorkshire Pudding recipe is from a fellow food blogger in the UK, my friend Tom. His site is www.tjrmint.com . And he has a YouTube Channel also (https://www.youtube.com/channel/UC2Tl5X3t4TacCEcBZ5MRzSQ).
He’s actually a chef in real life; I just play one on YouTube. We have developed a friendship around food blogging, and he has been very helpful with suggestions about blogging.
I love the format of his blog. It is unique.
He doesn’t mind having his face on camera on his YouTube videos, mostly because he’s much younger than me, better looking and has hair on his head.
This is a recipe from his blog I am recreating is for Yorkshire Pudding. https://tjrmint.com/2020/10/08/yorkshire-pudding-recipe-no-fail/
The catch is his recipe is in metric form, so I am converting and try to re-create this classic dish.
History and Origin of Yorkshire Pudding
- First called dripping pudding because it was cooked in the drippings under roasting meat.
- Named Yorkshire pudding in 1747 by cookbook writer Hannah Glasse.
- Served first as a cheap starter with gravy to fill people up before the expensive meat course.
How Yorkshire Pudding Is Made
- Mix eggs, flour, milk, and a pinch of salt into a smooth, thin batter.
- Rest the batter for an hour or overnight for a better rise.
- Heat oil or beef drippings in a muffin tin inside a very hot oven (around 425°F–450°F) until smoking hot.
- Pour the batter into the hot fat and bake without opening the oven door.
How Yorkshire Pudding Is Served
- Eaten as part of a traditional Sunday roast with roast beef and rich onion or meat gravy.
- Filled with sausages to make toad in the hole.
- Served as a giant wrap filled with meat and vegetables.
- Eaten cold with jam or sweet sauce as a dessert in some areas.
Yorkshire Pudding
Equipment
- Drinking Mug
- Whisk
- Mixing Bowl
- Pouring Jug
- Yorkshire Pudding Tray (If you have cast iron, use that)
Materials
- ¾ cup all-purpose flour (1 mug plain flour)
- 3 large eggs (1 mug of eggs)
- ¾ cup whole milk (1 mug of milk)
- ½ tsp kosher salt (5 grams kosher salt)
- ¼ cup rendered fat or hot oil (I used rendered duck & bacon fat)
Instructions
- In a medium bowl, whisk together flour, eggs, milk, and salt until smooth. Do not overmix.
- Allow the batter to rest for 30 minutes at room temperature.
- For the best Yorkshire pudding batter in the fridge overnight (or for at least 30 minutes) to relax the gluten and build flavor, then let it sit at room temperature for 30 to 60 minutes before baking so it puffs up tall in the hot tin.
- Preheat oven to 400 degrees. (Tom says 210 C or 410 F)
- Add a teaspoon of fat to each cup of a muffin tin (Tom says add 1 cm of oil to each hole of a Yorkshire pudding tray)
- Transfer to the oven and heat for 5-6 minutes.
- Once hot, divide the batter equally to fill the cups about halfway.
- Return the muffin tin to the oven for 10 to 12 minutes, or until the puddings are golden brown and crisp.
- Serve immediately.
Video
Notes
Nutrition
Yes! It is really that simple. The only secret is to have equal volumes of flour, eggs, and milk.
For the best Yorkshire pudding batter in the fridge overnight (or for at least 30 minutes) to relax the gluten and build flavor, then let it sit at room temperature for 30 to 60 minutes before baking so it puffs up tall in the hot tin.
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Thanks for sharing my recipe, website and YouTube channel with your followers! Great work in recreating my recipe.
Pingback: Yorkshire pudding Recipe. No-Fail! - TJR MinT
Tom, it was fun doing it. More to come. I think we need more collaboration with bloggers all over the world.
Thanks Tom!
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