Dom in the Kitchen Homepage

Recipes from my Lincolnshire kitchen

Yorkshire's

by

… if there’s one thing I know, it’s how to bake the perfect Yorkshire Pudding… and I would know… my mother is a Yorkshire Lass… and whilst she didn’t teach me how to make them, (HRH Delia of Smith did)… I reckon it must be in the blood…

… and a bloody good Yorkshire deserves nothing better than to be eaten on a regular basis… forget a Sunday roast… well, no, don’t forget a Sunday roast, a Sunday roast is a bloody good thing and there is nothing quite like a Sunday roast served with a bloody good Yorkshire Pudding… but my point, which i will get to now, is that a Yorkshire Pudding should be eaten more regularly than on a Sunday and with more than just a dark roasted meat.

… it of course, goes with anything you fancy and if you use a light vegetable oil instead of a heavy animal fat, you will find that it even works well as it was originally intended… as a pudding.

… for you see, whilst the Yorkshire Pudding was created as a meat filler or substitute for the poor, any left over Pudding was eaten with a spoon-full of jam, much like a fluffed up pancake, which is essentially what the Yorkshire Pudding is.

… so I urge you, instead of waiting for next Sunday to roll around, get out your eggs and flour and release your inner Yorkshire!

Yorkshire Pudding
this will make 6 regular Yorkshire’s or is good for two giant Yorkshires Plates as The Viking likes to call them, particularly when he fills them with his meal and pours gravy over them, or will work as the perfect batter for a 6 sausage Toad in the Hole.

if you want to go for the traditional shape you’ll need to go for a traditional Yorkshire Pudding tin, which is kind of like a flatter muffin or cupcake tin… which will actually work really well too (believe me i’ve tried) or you can make one big Pudding in a small roasting tin or enamel dish.

the one big rule with a successful Yorkshire is a very hot oven…

3 oz plain flour
1/2 pint of milk
1 egg
1 dessertspoon of oil per Yorkshire Pudding

– turn your oven to at least 200C

– once it’s hot place the oil into your tin and put the tin in the oven (the oil should be smoking when you add the batter)

– place the flour in a bowl, make a well in the centre and break in the egg

– take a small whisk and begin the whip it up, pouring in the milk as you go… froth it up into frenzy and then transfer it into a pouring jug.  Let is sit whilst your oil heats up.  The batter doesn’t have to sit for any length of time (I have tried all kinds of time periods and it seems to work any which way) it’s just you may as well do it in this order.

– once the oil is hot pour the batter into the tin.  if you’re making individual Yorkshire’s I find it is better to use a generous pouring of batter mix for each Pudding as I prefer a thick fluffy batter.

– bake until risen and golden, which should be about 15 minuted but keep an eye on them.

don’t forget to keep a few back for eating with jam!

Share this post:

Share on LinkedIn

Reader Interactions

Related Posts with Thumbnails

Comments

  1. Jean says

    The best thing about Sundays at home when I was a little girl was Yorkshire pudding with the roast for dinner (which was at lunchtime!).
    I have mentioned to other people about eating the leftover Yorkshire with jam and they thought I was daft.

  4. Kim says

    Thanks so much for visiting me over at Stirring the Pot. You have a beautiful site here and I'm looking forward to checking back. Those are some gorgeous yorkshires.

  5. Suelle says

    That's a magnificent looking pud, Dom!

    My mother, who was a Yorkshire lass displaced into East Anglia, regularly made what she called 'apple batter' – slices of apple cooked into a Yorkshire Pudding batter, in a large roasting tin. It was eaten with a little butter (margarine in those days!) melted over each portion and topped with a sprinkling of demerara sugar.

  7. Les rêves d'une boulangère (Brittany) says

    Hahaha I love the way you've written this post…”a bloody good Yorkshire pudding.” Well, listen, I hear you! A good yorkshire pudding can really make a meal. But you know, I've never made one myself! It's so British. It's not very popular here. But it's yummy. So I'm glad that I know how to make it.

  8. Anne says

    Yorkshires (and batter in general) are my kitchen nemesis, I have tried MANY a recipe and yet still can't get them right, I guess I am just never meant to make them! My last toad in the hole was like a weird omelette 🙁

  10. Dom at Belleau Kitchen says

    thanks all, they were soooo good with jam, I highly recommend them.

    @ Anne… come ON now, just give this recipe a go and remember, hot oven, hot oil!

    @ Marco Pasha… now, just give it a go, it's easy and soooo tasty!

  11. legend in his own lunchtime says

    When I first moved to the states, I was served breakfast by my wife (then girlfriend) which consisted of fresh out of the oven Popovers(Yorkshire puddings to me) and jam. I was a bit surprised, but I did enjoy them. She now has the job of making the yorkshires for dinner!

  12. Janice says

    Now those look like proper Yorkshires. I can't be doing with the ones with too much egg, they just don't go as crispy, thin and light.

    I always wondered if popovers were yorkshires, so thanks for clearing that up 'legend in his own lunchtime'.

  14. Choclette says

    Oh how I adore Yorkshire puds – can't seem to make them myself though – think it's my insistence on using wholemeal flour. A friend of my mother's who used to do the most amazing high teas always had Yorkshire instead of scones to have with jam and clotted cream – oh happy days!

  15. Anonymous says

    We always have yorkshire puddings with every roast in our family whether beef, pork, lamb, chicken or turkey, maybe something to do with my father being born in Yorkshire although he came from Norwich. Yes, even with the Christmas roast much to my Welsh friend's chagrin. Wendy.

  19. Katy Salter says

    Batterific! They definitely shouldn't be saved for red meat or Sunday best, in our house mum always served them with a roast regardless what meat it was. And we always had mint sauce too, even with chicken…philistines!

  20. Fiona says

    I have tried & failed many times with yourshires & had given up on them. But seeing yours has urged me to give it another go. We are having roast leg of lamb tomorrow so I'm definitely going to try your recipe & method. Wish me luck please, I'll let you know how it goes.