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The PERFECT Yorkshire Puddings (I promise!)

Yorkshire puds. Those crispy, crunchy yet soft in the middle mopper-uppers of homemade gravy are the perfect accompaniment to a Sunday (or-any-otherday) Roast.  They’re traditionally served with roast beef, but I’d be very unpopular in our house if I dared serve ANY type of roast without Yorkshire puddings.  Luckily I have the perfect, fail-safe recipe to guarantee golden crispy loveliness each and every time:

Yorkshire Puddings
Yorkshire Puddings

When I posted a few weeks ago that I’d made some Yorkshire Puddings, Sarah of Sas-Oki Soaps challenged me to post the recipe so that she could decide for herself whether it truly is foolproof, so here it is! I hope more of you will give it a try too.

To make 12 delicious Yorkshire Puddings you’ll need:

  • 150g plain  (all purpose) flour
  • 300ml semi-skimmed milk
  • 2 medium sized eggs
  • plenty of salt & pepper
  • lard (for cooking)

Pre-heat oven to 230c / fan 210c / gas 8

Whisk the two eggs into the milk, and season the flour well with the salt and pepper.

Seasoned flour and eggs whisked into milk
Seasoned flour and eggs whisked into milk

Slowly beat the eggy milk into the flour until it’s all combined:

Milk & flour combined
Milk & flour combined

then pour it into a jug and let it sit for half an hour. (When I’ve been in a hurry I have made them without letting them sit for very long and not noticed much difference in the result, but I still  let it stand if I can):

Batter in a jug, ready to pour
Batter in a jug, ready to pour

After half an hour or so, put a generous knob of lard into each cavity of a 12 cavity muffin tin:

Muffin tin with lard
Muffin tin with lard

then place the tray into the preheated oven and let it get smoking hot. Really, REALLY hot.  Take the tray out of oven and place it on the hob, over some heat – the aim is to prevent the lard from cooling down before/while you pour the batter.

Pour the batter into each cavity of the tray, filling them about two thirds full.  If you have a little left over top up some of the cavities – it doesn’t matter if some are fuller than others.  While your pouring you should see that the fat is so hot that the batter begins sizzling and bubbling immediately:

Sizzling pudding batter
Sizzling pudding batter

Pop the tray straight into the hot oven, and cook for approx 25 minutes, or until they’re puffed up, brown and crispy. Keep an eye on their progress, they might take a little less time, they might take a little longer, but at this high temperature they could burn quite quickly if you leave them in too long.  Oh, and don’t open the over door before the cooking time is up, or they’ll collapse…

I took some snaps of my last lot every five minutes or so – apologies for the picture quality, the oven door doesn’t make for a great window!

Yorkshire Puds 1
Yorkshire Puds 1
Yorkshire Puds 2
Yorkshire Puds 2
Yorkshire Puds 3
Yorkshire Puds 3
Yorkshire Puds 4
Yorkshire Puds 4

Serve as soon as possible after taking out of the oven:

Yorkshire Puddings
Yorkshire Puddings

There – told you it was easy! There is absolutely NO excuse to buy ready made Yorkshire Puddings ever gain 😀

10 thoughts on “The PERFECT Yorkshire Puddings (I promise!)

  1. Homemade are soooooooooo much better. These look delicious!

    #BloggerClubUK

    1. Aren’t they just! Thanks 🙂

  2. I’ve always wondered what Yorkshire Pudding is. After reading your description, now I know. Many years ago I used to make something very similar. Here in the United States they are called, “Popovers.”

    1. Aha – and I’ve wondered exactly what Popovers are 😀

  3. I always make my own Yorkshire puddings – bought ones just aren’t the same!
    Thanks for linking up to #BloggerClubUK 🙂
    Debbie

  4. Oh these look fab! I am going to pin this for later in the week as I ordered a roast beef today! Yummy! I’ve never made them before because I thought it’d be too tricky. I’ll let you know how they turn out! Thank you for sharing with us at #BloggerClubUK x

  5. So – I am going to use this recipe to make Toad in the Hole tonight with the leftover snags – wish me luck. I remember my (English) Mum used the same recipe for both, so thought I would give it a crack : )
    The weather is freezing cold and pouring rain – seems like the night for it!

    1. Ooh good luck! Yes, I use the same recipe for both too, so it should be great!

      1. If it works, will send pic – if not – we’ll probably eat it anyway – LOL!!!

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