American Recipe for Perfect Yorkshire Puddings
As a retired teacher of British Literature, I’m quite an Anglophile. I’m also a dedicated “foodie,” so I suppose it’s only natural for me to be interested in traditional English or British foods. Now, I’m not curious about such dishes as kidney pie or blood puddings (or God forbid, haggis), but I have tried my hand at preparing several other traditional foods of Great Britain. Lately, I’ve been wanting to tweak my Yorkshire puddings, which isn’t a pudding at all, in the American sense. These puddings are much more like what we yanks refer to as “popovers.” Since I’m making a roast beef dinner for our big Sunday meal, I thought Yorkshire puddings would be the perfect accompaniment. They turned out great! You’ll find my recipe below.
Preparing Yorkshire Puddings
I don’t own a traditional Yorkshire pudding tin, so I chose to use a tin made for large muffins. I found it at Walmart, and I think it was under $6. Of course, you can also use a regular-size muffin tin, or you can buy a flatter tin made especially for the English puddings. I wanted my puddings to be really tall, however, which is the main reason I use the deep muffin pan.
Traditionally, Yorkshire puddings are made with beef fat, but I didn’t have enough beef tallow on hand. Since I was going to prepare a roast beef, however, I chose a fatty cut and used the fat to my advantage. I drizzled my old black iron skillet with cooking oil and browned the roast on both sides before putting it in the over to roast. After browning the meat, I set aside the skillet to cool.
Once I had my Yorkshire pudding batter ready, I heated the oil and beef drippings from the roast over medium-high heat, just to the smoking point. That’s what I used as my fat in the recipe. There were some tiny bits of browned beef in the oil, but I think that just added to the flavor of the puddings! If you don’t have any beef drippings, you can use cooking oil or butter fat.
Secrets to Big, Puffy Yorkshire Puddings
This is actually a pretty simple dish with just a few ingredients, but there are a few secrets to getting perfect, puffy puddings. One is to incorporate a lot of air bubbles into the batter. I used an immersion blender for this, and it worked like a charm. Another tip is the chill the batter. I placed mine in the fridge for about an hour. Also, you need to make sure your oil or fat is piping hot. When you pour the cold batter into the muffin cups, the batter should sizzle.
Lastly, DO NOT OPEN THE OVEN DOOR! For at least the first twenty minutes of cooking, don’t open the oven door. If you do, your puddings will fall, and that’s not what you want. You want your Yorkshire puddings to be soft and airy, with an almost custard-like consistency.
Please rate my quick and easy recipe! Thanks!
Easy Yorkshire Pudding Recipe
- 1 1/2 cups all-purpose flour
- 3/4 cups whole milk
- 3/4 cups water
- 1 1/2 cups eggs, slightly beaten
- Lawry's garlic salt, to taste
- black pepper, to taste
- oil or fat
- Sift flour into a large bowl. Gradually add liquid and eggs, a little at a time. Alternate between the two. Add seasonings. Stir until combined.
- With an immersion blender or wand blender, mix batter until smooth. Mix from top to bottom to get air into the batter.
- Chill batter, covered, for an hour in the refrigerator.
- When you’re ready to bake your puddings, preheat your oven to 425 degrees.
- Heat oil or fat over medium-high heat just until it begins to smoke. Cover bottoms of muffin cups with hot oil.
- Give the batter a few more strokes of mixing. Working quickly, add batter to tin. Fill each cup almost to the top.
- Bake for 10 minutes. Reduce heat to 400 degrees and continue baking for 25-30 minutes. Again, don’t open the oven door for the first 20 minutes!
- Remove Yorkshire puddings from oven and serve as soon as possible. These are great with butter and jam, and they’re also quite tasty when drizzled with gravy!
Easy Recipe for Yorkshire Puddings!
Yes, this is an easy recipe for Yorkshire puddings. If you’ll follow my tips and suggestions, your puddings should turn out perfectly! They should be crisp on the outside and airy and creamy on the inside. They’re wonderful with roast beef, roast chicken, fresh pork, and smoked ham. You can even use the puddings as “holders” for desserts! Just top them with fresh berries and whipped cream. Next time you’re in a British sort of mood, give these Yorkshire puddings a try!