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.
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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
RECIPE VIDEO
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
NUTRITIONAL INFORMATION
Any nutritional information provided is the estimated nutritional information per serving. Please refer to my guide to Charlotte’s Lively Kitchen nutritional information if you would like to learn more about how this is calculated.
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.
Suzanne jean says
Just to let you know as a kid I would not eat them with gravy but had them with jam after the meal after all its the same as pancake batter.
Trevor says
It is essential to make your Yorkshire pudding batter the day before you require it. Make it and stand it in the fridge, stirring from time to time.This allows the flour to absorb the liquid and become thicker. The puddings will rise much better and taste delicious. Your mixture can contain a small amount of self raising flour. I use 1:5. (From a true old Yorkshire Man)
lynne says
Looks like a great recipe, and similar to my mum’s from long, long ago. But any thoughts on translating it to gluten-free with a GF flour blend?
Charlotte Oates says
Any standard gluten free white flour blend should work although I have not tested using these blends. You may need to adjust the amount of milk to get the right consistency as some gluten free flours absorb liquid at a different rate to regular flour.
lynne says
This recipe looks just like what my mum used to make, using drippings from the roast beef instead of olive. “The York” was my favorite part of Sunday lunch, 50 years ago! Fast forward, I have to use gluten free flour now, and I’m wondering what type you suggest?
Charlotte Oates says
Any standard gluten free white flour blend should work although I have not tested using these blends. You may need to adjust the amount of milk to get the right consistency as some gluten free flours absorb liquid at a different rate to regular flour.
Helen says
Hi Charlotte
Very similar to my mum’s recipe that I always use with good results.
With regard to the jam/syrup comments – when you think about it, it’s not that much different from making waffles (though not the potato ones of course!)
Keep the great recipes coming.
Jo McQuade says
Thank you for helping me crack Yorkshire Puddings. This recipe never fails.
Dave says
With jam before main meal because there was so little meat and would fill children up
Karen says
Sunday treats and they always turn out light and fluffy – I use muffin trays so only get 4 large puddings – but they are huge Thankyou Charlotte
billtheray says
At the top of this piece you were asking whether one could eat jam with Yorkshire puddings. Well it used to be something we did in our household during the second world war. On a Sunday after a joint always beef on the rare occasions we saw meat my mother had made a proper Yorkshire pudding in the meat tin around the meat. This had a nice crusty edge and a soft slightly squidgy middle part. We had what was left from lunch for supper with blackberry vinegar. It was absolutely delicious. That is something to add to your collection of things to eat with Yorkshire Pudding especially a real large one!
Pauline says
We had it with golden syrup.
Rob says
Worked perfectly although I only had veg oil
Wanda says
When seven little voices all clamoured for Yorkshire puddings I turned to you Charlotte as they are something I have failed miserably at baking!
They were wonderful and light and they wanted more even with doubling the quantity – a great sign of success.
Thank you!
Rachel Weekes says
The first Yorkshire puddings that have turned out perfect for me! I will use this recipe every time now. Thank you Charlotte.
teri says
I used to stress over Yorkies, there was always so much going on in the kitchen when cooking for a houseful. Now I cook them first thing in the morning and just warm them up quickly before serving.
Stuart Thomas says
A nice simple recipe. However I question using olive oil which has a low smoking point in a recipe which demands high temperatures.
Charlotte Oates says
I don’t find it to be a problem. However, you can switch the olive oil for the same amount of another cooking oil if you prefer. I use olive oil as I like the flavour and it’s something I always have in the cupboard, but other alternatives would work just as well.
Eliza says
I’m 79 and one of my happy memories is having left over yorkies with jam for Sunday tea. Mum always made sure there was plenty left. Not sure left over was the right description.
Charlotte Oates says
We never have leftovers!
zena moreau says
Hi Charlotte. Recipe a success every time! Just to say, when I was growing up, any leftover Yorkshire puddings were eaten with Golden syrup. Not bizarre in my book!
Amanda Burton says
Do they freeze and reheat Ok? I’m looking to cheat on Christmas day
Charlotte Oates says
Yes, you can freeze them and then reheat them for about 4 minutes at 220C/200C fan.