recipe

Yorkshire pudding: the English recipe prepared in ASMR all to listen to!

Total time: 35 min
Difficulty: Low
Serves: 4-6
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Get ready to tantalize your taste buds with a classic British delight—Yorkshire puddings (or as they are also lovingly called—Yorkies)! Similar to a pop-over and made with just flour, milk, and eggs, these golden-brown beauties are the perfect accompaniment to a hearty Sunday roast or a delicious addition to any meal. Yorkshire puddings have been a beloved staple in British cuisine for centuries. With their crispy exterior and soft, fluffy interior, they make a great carbohydrate side dish. They might look intimidating to make, but it’s super easy! Simply whisk together the batter ingredients, then pour into hot oil. Bake until golden and puffy, and serve!

What is Yorkshire Pudding

Originally called ‘dripping pudding’, Yorkshire pudding is a British baked pudding made from eggs, flour, and milk (or water). A batter is made and is then baked in hot oil in the oven. It’s said the Yorkshire Puddings originated in the North of England.

Yorkshire Pudding Ingredients

  • Eggs – use large eggs
  • Milk – water can also be used
  • Flour – all-purpose flour
  • Vegetable oil – use a neutral vegetable oil (not olive oil)
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Tips

Do not use olive oil for this recipe, it has a lower smoke point and will also give the Yorkshire Pudding a slight aftertaste.

Mix the batter until just combined, don’t overmix.

For a nice puff on the Yorkshire Pudding, the batter must be cold. Once mixed together, place the batter in the fridge while waiting for the oil to heat up.

Don’t add the oil to the oven before the oven is properly heated up. The oil should be really hot (slightly smoking).

If the Yorkshire Pudding is not rising enough, it could be that either the oil is not hot enough, or the oven is not hot enough.

Don’t leave the oven door open for too long when taking out the muffin tins.

How to Store Yorkshire Pudding

Store leftover Yorkshire Puddings in an airtight container (at room temperature) for up to 2 days.

Can You Freeze Yorkshire Pudding

Yes, you can! Yorkshire puddings freeze very well. Cool the baked Yorkshire Puddings, then freeze in a resealable Ziploc bag. To heat them (from frozen), place them in the oven at 200°C/400°F for about 5 to 10 minutes until crispy.

Can I Make It Ahead of Time?

Yes, you can! Simply store the cooked Yorkshire Puddings in the freezer until you’re ready to serve them.

What To Serve with Yorkshire Puddings

Yorkshire Puddings go well with classic British favorites like roast beef, roast pork, Lancashire Hotpot, and even Beef and Guinness Stew.

More British Recipes You’ll Like

Toad in the Hole: the easy and quick British recipe

Devonshire Splits: the easy recipe for a traditional British dessert

Bread and Butter Pudding: the traditional British recipe

Sausage Rolls: the easy recipe for a popular British appetizer

Easy Lancashire Hotpot: a traditional and tasty Northern English recipe

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Ingredients
4 eggs
Milk
200ml (4/5 cup)
Flour
200g (1 1/2 cup)
salt
1/2 tsp
Vegetable Oil

Instructions

Preheat the oven to 200°C (400°F). Whisk the eggs in a large mixing bowl.

Add the milk, then sift in the flour and salt.

Whisk to create a thick batter.

Pour a small amount of vegetable oil into each hole of the muffin tray.

Put the muffin tin in the oven for 10 minutes. Carefully pour the prepared mixture into the hot oil (the oil will splatter a bit).

Bake the puddings for another 15 minutes.

Enjoy!

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