Just what your dinner has been missing… Delicious, crispy Yorkshire puddings – easy to make and they turn out perfectly every time.
When I was growing up, there was an unwritten rule in my household that Yorkshire puddings were only made to go with roast beef.
As I’ve grown up I’ve realised that that’s absolute nonsense and they can go with pretty much everything. I’ll often eat them with roast turkey or sausage and mash (or just by themselves as a snack!). However, a little while ago I was chatting to someone on Twitter about Yorkshire puddings (like you do) and she mentioned that some people eat them with jam. They do go with a lot but I wonder if this is a step too far. That said, I’ve not tried it so perhaps I should give it a go before I knock the idea too much.
What’s the most usual thing you’ve ever eaten with a Yorkshire pudding?
Whilst I’m unconvinced by the Yorkshire pudding/jam combination, one thing I’m sure goes well with them is rich, delicious gravy – yum.
How to Reheat Yorkshire Puddings
If you’ve got Yorkshire puddings left over (as if that would ever happen) then you can reheat them. Simply pop them into the oven at 220ºC/200ºC fan for a few minutes to warm through. Don’t be tempted to reheat them in the microwave as they’ll go soggy and chewy, using the oven keeps them crisp and it’s quick too.
Yorkshire Puddings
Ingredients
- 70 g plain flour
- 2 eggs
- 100 ml milk I usually use skimmed but any type is fine
- 1 tbsp olive oil
- Salt
Instructions
- Pre-heat the oven to 220°C/200°C fan
- Add ½tsp olive oil to each hole in a 6-hole muffin tin and place into the hot oven
- Add 70g of plain flour and 2 eggs to a large bowl and mix thoroughly
- Gradually add 100ml milk, ensuring that each part is fully incorporated into the mixture before adding more
- Season with salt (I use ½tsp)
- Leave to rest until ready to cook (optional)
- Remove the hot oil from the oven and carefully pour in the batter, evenly distributing it between the 6 holes
- Cook for 20-25 minutes until the yorkshire puddings are puffed up and crisp.
- Remove from the oven and serve immediately
Notes
The Yorkshire pudding batter can be used immediately or kept for several hours in the fridge until ready to cook. To get your Yorkshire puddings even bigger I’d recommend using a ceramic muffin dish to cook them in.Nutritional Information
Free From/Suitable For…
The ingredients for this recipe are easily available free from all these allergens. However, please ensure you double-check allergen information for all ingredients.
- Suitable for Vegetarians
- Tree Nut-Free
- Peanut-Free
- Sesame-Free
- Soy-Free
- Sulpher Dioxide and Sulphite-Free
- Fish-Free
- Crustacean-Free
- Mollusc-Free
- Celery and Celeriac-Free
- Mustard-Free
- Lupin-Free
The ingredients for this recipe are easily available free from all these allergens. However, please ensure you double-check allergen information for all ingredients.
Thanks Charlotte. I have been looking for a recipe that would taste like the Yorkshire puds I had growing up – I’ve found it thanks to you. They were devine! 🙂
I remember as a boy in the 1950,s I had jam on Yorkshire pudding. Also with the roast beef on Sunday lunch. My mother was a Yorkshire lady and a sergeant cook in the forces. She went to the Aldershot army cookery school. And the army cookery school in Lancaster in WW11.
The jam on Yorkshire pudding fast nice.
The only thing that I find is no one makes a proper Yorkshire. The proper name for what you call Yorkshire pudding is poppers. Proper Yorkshire pudding is done in a tray and cut into squares.and you can put treacle on.I some times had it as a desert. All the best with the cookery.
I’ve never heard of those before. I’ll have to see if I can find a traditional recipe and give them a try.
Hi Charlotte, Well we’re all sat around the dinner table having enjoyed a fantastic Easter roast dinner made even better by homemade Yorkshire puddings using your recipe. They rose brilliantly and tasted delicious – we just wanted to say thank you. Kate
Thanks Kate. We had Yorkies with our family roast too. They’re perfect for Easter.
I’m an American expat who landed in the UK this past August and, although I tried my hand at Yorkshire puddings in the States, they were always disappointing. Tonight, having eaten Sunday lunch at local pubs and at neighbours homes these past months, I felt bold enough to try again.
I am so very glad I stumbled upon your recipe as it turned out perfectly! I would have taken a photo of the puddings, but they disappeared all too quickly.
Thank you so much for a terrific, confidence inducing recipe. I feel like a proper English cook.
Hugs!
Thanks for your lovely comment, I’m really glad you enjoyed them.
I’m pleased I chose your recipe to use for my first time making Yorkshire puddings (on Yorkshire pudding day) as they turned out brilliantly. I made them for my flatmates as part of a roast and they were nice and crisp and a good size. I’m going to impress my parents next time I cook for them.
I hope your parents enjoy them. My mum switched to using my recipe after I made them for her.
My go to recipe for Yorkies – always great. If we do have any over when it is just the two of us they heat up well in the oven the next day – about 5 minutes does the trick.
Leftover Yorkshire puddings? What are they
Well i just made yorkies myself for the first time. I was going to post a photo but they look exactly like yours!!
Ha ha, I hope you enjoyed them 🙂
Hi Charlotte I’ve made many a yorkshire pud over the years. I just made yours, fabulous,! Fuss free, easy and they look brilliant! thanks heaps
I could use our recipe except don’t know what the flour measurement would be in Canada – also oven temperature as we use F. help!
What sort of measurements do you use in Canada? Cups? oz?
yes, we don’t weigh anything, we measure in cups or liters.
It’s just over half a cup of flour. I’d go for half a cup + 2 tsp.