Yorkshire puddings are an absolute must with roast beef or indeed any roast dinner. A traditional Sunday lunch just isn't the same without Yorkshire puddings!
Mid-thirties and I still hadn't made Yorkshire puddings. Any self-respecting Yorkshire lass would be ashamed of herself. And I was, and that is partly why I finally got around to making them.
I wrote that paragraph about 10 years ago! So much has changed. I've made these very same Yorkshire puddings countless times since then. I certainly didn't think I was an expert at the time but now I am.
My 8 year old loves Yorkshire puddings too and will quite happily gobble up a plateful of them for dinner smothered in gravy. I might cook a whole roast dinner but the Yorkshire puddings and gravy will be the main thing she'll eat.
Are Yorkshire puddings just for roast beef?
Many people will say that Yorkshire puddings are only supposed to be served with roast beef. Now I know that's not ture. As a Yorkshire girl we would have them with any roast when I was growing up. They were an essential part of a Sunday lunch.
My mum would make huge ones that we'd fill with gravy, and there were always enough for second helpings.
What is the perfect Yorkshire pudding like?
Some people like Yorkshire puddings to be really crisp all over. Some people like them to be a bit soggy. Personally, I would say they're best when they are still soggy in the middle but the sides have risen and are a little browned and crispy.
What ingredients do you need for Yorkshire puddings?
You only need flour, eggs, milk, salt, pepper and oil.
Can you adapt the recipe?
There is not much you can do to change the basic recipe. Some people like to add a little thyme and of course ratios of milk to flour and eggs vary but that's about all.
However, you can pimp them up a little in other ways. Why not add some caramelised onions or make them into toad in the hole by adding sausages?
How to store the leftovers?
Just store the leftovers in the fridge in an airtight container. They'll keep well for at least three days. You can reheat them in the oven for about 4 minutes before serving. Alternatively reheat in the microwave.
You can freeze them too. Just wrap them up well and they'll freeze for at least three months. Defrost at room temperature or you can reheat from frozen.
Ways to eat the leftovers
You don't just have to eat Yorkshire puddings with a roast dinner. They are great in other ways too. Why not fill them with chilli, curry or a stew?
Some people like them as a dessert drizzled with golden syrup, honey or caramel. You can also powder them with icing sugar.
Tips for making Yorkshire puddings
If you follow the instructions carefully you will end up with perfect Yorkshire puddings. Just make sure that you heat the Yorkshire pudding tin up before adding the batter. That means putting it in the oven with a little oil in each compartment before adding the batter.
Don't open the door before the puddings are ready.
Don't try to cook anything else at the same time. It will lower the oven temperature and the puddings won't rise enough. It will also mean you will probably open the door as the puddings are cooking.
Here are some more recipes you might like
These puddings would be delicious served with this garlic roasted chicken, stuffing ball and a few more vegetables side dishes!
And how about this toad in the hole?
- 8 teaspoon vegetable oil
- 1 cup milk 140ml
- 1 cup plain flour 120g
- 2 eggs
- Pinch salt
- Pinch black pepper
- Heat the oven to about 220°C (210°c fan). Put a Yorkshire pudding or muffin tin in the oven with a little oil in the bottom of each compartment. It needs to be hot before the batter is put in.
- Put the egg, milk and flour in a mixing bowl and whisk for a moment, just to combine.
- When the oven is heated up, take out the tin. Pour batter into each compartment so each one is filled half-way. Return to the top of the oven for about 20 minutes. The puddings should rise so don't open the door as they are cooking.
- Serve immediately while still crisp on the outside and soft in the middle.