Yorkshire Pudding is a traditional British side dish to serve with roast beef or any time you want a special touch to your meal.
Included in the variations are Toad in the Hole which adds sausages to the batter and a Barbecue Yorkshire Pudding.
Ingredients
2 eggs, well-beaten
1/2 cup milk
1/2 cup sifted all-purpose self-rising flour (you can use plain flour with a tsp of baking powder as a rising agent)
1/4 tsp salt
1/2 cup water
1/4 cup bacon drippings (you can use beef drippings, melted butter or vegetable oil as substitutes)
Instructions
Start with all ingredients at room temperature to encourage rising.
Combine well-beaten eggs, milk and water; beat until light.
Gradually beat in sifted flour and salt. Beat with a whisk until smooth.
Because flour varies in most countries, you may need to use a little extra milk and water to achieve a light, runny batter. It needs to contain lots of air bubbles.
Let stand 30 minutes.
Pre-heat oven to 450 F (225 C).
Put about 2 Tbsp bacon drippings or other fat into an 8″x8″ (200 mm x 200 mm) pan. (Fat should be about 1/4 inch deep.) Heat pan in oven, making sure to watch the pan as it will start to smoke!
Whisk batter again.
Pour batter into hot pan. Bake in hot oven till done, about 20 to 25 minutes.
If this recipe has a secret, it is that the fat must be very hot before you add the batter so that the batter sizzles as you pour it in.
A good Yorkshire pudding rises to around 3 to 4 times the level of the batter when poured into hot fat. Don’t keep opening the oven to check. Serve immediately as it will deflate as it gets cold. Pour nice beef gravy over top. Serves 4.
Variations
Individual servings of Yorkshire pudding
Make individual servings by using a hot muffin tin with about 1/4 inch of fat. Pour in about 1/2 inch of batter and bake as above.
Toad in the Hole Yorkshire pudding
Toad in the Hole takes the humble sausage and plants it in a Yorkshire pudding. Try this simple recipe: Pour batter into hot pan and add fried sausages to the bottom just before baking. Bake as above.
Barbeque Yorkshire Pudding You never believed that Yorkshire Pudding could be made on the barbecue did you? Try this method and produce a barbecue that will amaze your guests.
Yorkshire pudding should go on a covered barbecue 20 minutes before you are ready to serve the meal.
Pour drippings or other fat into a pie dish (low sides). You can use a throw-away aluminum 6 inch (13 mm) pie dish. Place on barbecue directly above heat source, at least ten minutes before you plan to add the batter.
Twenty minutes before you are ready to serve the meal, pour the batter into the pie dish and close the barbecue lid.
You can briefly open the barbecue to remove the meat ten minutes before you serve, but keep it closed as long as possible.
When you remove the Yorkshire pudding, it should have risen to between 3 and 4 times the height of the mixture when you put it into the dish. If it doesn’t rise, you made the mixture too heavy or opened the lid of the barbecue too often and released the heat. It may take one or two attempts to get it right, but it is worth the effort.
Cut into 4 pieces and serve immediately beside the roast beef.
Yorkshire Pudding
Ingredients
- 2 eggs well-beaten
- 1/2 cup milk
- 1/2 cup sifted all-purpose self-rising flour you can use plain flour with a tsp of baking powder as a rising agent
- 1/4 tsp salt
- 1/2 cup water
- 1/4 cup bacon drippings you can use beef drippings, melted butter or vegetable oil as substitutes
Instructions
- Start with all ingredients at room temperature to encourage rising.
- Combine well-beaten eggs, milk and water; beat until light.
- Gradually beat in sifted flour and salt. Beat with a whisk until smooth.
- Because flour varies in most countries, you may need to use a little extra milk and water to achieve a light, runny batter. It needs to contain lots of air bubbles.
- Let stand 30 minutes.
- Pre-heat oven to 450 F (225 C).
- Put about 2 Tbsp bacon drippings or other fat into an 8″x8″ (200 mm x 200 mm) pan. (Fat should be about 1/4 inch deep.) Heat pan in oven, making sure to watch the pan as it will start to smoke!
- Whisk batter again.
- Pour batter into hot pan. Bake in hot oven till done, about 20 to 25 minutes.
- If this recipe has a secret, it is that the fat must be very hot before you add the batter so that the batter sizzles as you pour it in.
- A good Yorkshire pudding rises to around 3 to 4 times the level of the batter when poured into hot fat. Don’t keep opening the oven to check. Serve immediately as it will deflate as it gets cold. Pour nice beef gravy over top. Serves 4.
Variations
- Individual servings of Yorkshire pudding
- Make individual servings by using a hot muffin tin with about 1/4 inch of fat. Pour in about 1/2 inch of batter and bake as above.
Toad in the Hole Yorkshire pudding
- Toad in the Hole takes the humble sausage and plants it in a Yorkshire pudding. Try this simple recipe: Pour batter into hot pan and add fried sausages to the bottom just before baking. Bake as above.
Barbeque Yorkshire Pudding You never believed that Yorkshire Pudding could be made on the barbecue did you? Try this method and produce a barbecue that will amaze your guests.
- Yorkshire pudding should go on a covered barbecue 20 minutes before you are ready to serve the meal.
- Pour drippings or other fat into a pie dish (low sides). You can use a throw-away aluminum 6 inch (13 mm) pie dish. Place on barbecue directly above heat source, at least ten minutes before you plan to add the batter.
- Twenty minutes before you are ready to serve the meal, pour the batter into the pie dish and close the barbecue lid.
- You can briefly open the barbecue to remove the meat ten minutes before you serve, but keep it closed as long as possible.
- When you remove the Yorkshire pudding, it should have risen to between 3 and 4 times the height of the mixture when you put it into the dish. If it doesn’t rise, you made the mixture too heavy or opened the lid of the barbecue too often and released the heat. It may take one or two attempts to get it right, but it is worth the effort.
- Cut into 4 pieces and serve immediately beside the roast beef.
Notes
