Homemade Yorkshire Puddings are golden, crisp, well risen, individual bakes of pure, indulgent, comfort food.
No meal HAS to have Homemade Yorkshire Puddings, yet what they add, to a roast, bangers and mash, or cooked with the sausages as ‘Toad in the Hole’, is immeasurable.
Proper Homemade Yorkshire Puddings for me shouldn’t be uniformly perfect. Because part of their charm is the craggy appearance, some with a hole, others billowing like cumulus clouds. Ready to soak up rich, meaty gravy.
In the U.S.A. our beloved Yorkie Puds, are called ‘Popovers’. A fantastic name that I think describes them perfectly. Since they literally popover the top of the muffin tin whilst they bake.
I have spent many hours happily watching these incredible bakes, laying prostrate, in front of the oven, in awe at the ‘magic’ as they rise.
Made from a simple batter, these gravity defying delights enhance any dinner plate they grace.
Various methods as well as recipes exist claiming to be the ‘best way’ of making a Yorkie Puds. While my method is tried and tested over the years. I have found no difference in the final result, whether I rest or use the batter immediately. Finally, what I am sure of, is that this recipe consistently works for me.
Furthermore, a real bonus to making these is that they can be made ahead and even frozen. What’s not to love about these savoury wonders?
Recipe: Makes 12 Large Homemade Yorkshire Puddings
Vegetable oil or Lard for greasing the muffin tin
3 Large Free Range Eggs
250ml Milk -Whole or Semi Skimmed
200g Plain White Flour
1/8th tsp Salt – I use Maldon
1/8th tsp Freshly Ground Black Pepper
Pinch of Sugar
Method: Preheat the oven to 230/210C fan, gas mark 8
- In a large jug add the eggs.
- Next add the milk, salt, black pepper and sugar. Whisk using a balloon whisk until the egg and milk are thoroughly combined and there are lots of bubbles.
- Now add the plain white flour, continue to whisk, by hand, for a couple of minutes. The batter should be completely lump free. Cover and set to one side.
- Place a teaspoon of vegetable oil, or lard into a 12 hole muffin tin.
- Put the muffin tin in the oven for 10 minutes until it is smoking hot.
- Just prior to removing the tin from the oven, give the batter a quick whisk, in case it has settled.
- Working quickly, yet safely, remove the hot muffin tin from the oven and pour the batter mix into each hole. The batter should fill each muffin hole by half.
- Return the muffin tin back into the top of the hot oven and bake for 20-25 minutes.
- When the Yorkshire Puddings are well risen, golden and crispy remove from the oven.
To remove the Yorkshire Puddings simply lift them out from the muffin tin. If any have slightly stuck run a better knife between the tin and the pudding and it should release easily.
Serve straight away, or as I frequently do, place on a baking tray to cool. Whilst dishing up the roast potatoes, pop the Homemade Yorkshire Puddings back into a hot oven to reheat.
Although our kitchen isn’t small, it does lack workspace. Yet being able to make these in advance, really is a huge help, especially if we have guests joining us for dinner.
To freeze, cool thoroughly, place in a freezer proof bag and keep in the freezer for up to one month. To reheat from frozen, place on a baking tray in a hot oven for 5 minutes. Once reheated they will taste as if you have just made them.
I’m not telling! In fact I always make our Christmas Yorkshire Puddings ahead of the big day and freeze them. As fond as I am of cooking, I also want to have fun and enjoy myself too.
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Finally this is such a simple recipe, yet time and again ready made, frozen Yorkshire Puddings are relied on. I like the slightly softer centre that comes with Homemade Yorkshire Puddings. For such a simple recipe I am amazed at the extra ingredients needed for their pre made, shop bought counterparts.
Baking and cooking from scratch will always be my priority. I hope that you too choose to try these?
Please let me know how you get on? I can be contacted most days via Twitter (@sammiefeasting) or leave a comment below.
Thank you for your continued support of Feasting is Fun. You, my readers are very much appreciated, as are your comments.
Sammie xxShare This