British Yorkshire Pudding Recipe
Categories: British Recipes & FoodSunday just wouldn’t be Sunday without a traditional British roast dinner and a traditional British Sunday roast would be the same without Yorkshire pudding.
For some reason the yorkshire pudding recipe I always used back home in Essex just didn’t work so well in the United States. I couldn’t get the Yorkshire puddings to rise (probably due to the flour being different or the altitude…maybe) so they were more like hard pancakes. However, a little modification et. voila, a Yorkshire pudding recipe which works with American ingredients!
The following recipe makes around 4 - 6 yorkshire puddings depending upon the size of your yorkshire pudding tin…if you have one. Play around with it if you use a flat baking tin or other oven tray.
Yorkshire Pudding Ingredients
2 Eggs
Half a Cup of Plain Flour
Half a Cup of Milk
A Pinch of salt
Raisons or Currants (optional)
1 Mixing Bowl
Wooden Spoon
Yorkshire pudding tin (or any small, round flat-ish baking tin)
Oil / Lard
Take the flour and add it to the mixing bowl. Then crack both eggs and beat into the milk. Make a well in the centre of the flour and beat in the eggy milk mixture like you are making pancake mix. Use a hand mixer, whisk or fork for the beating ensuring you leave no lumps and beating in as much air as possible.
You should have a somewhat thick, yellow mixture now. If you prefer your Yorkshire pudding sweeter then you can add currents or raisons to the mixture (I do) as well, mixing these in thoroughly.
Yorkshire puddings take about 10 - 15 minutes to cook so these should go into the oven towards the end of your Sunday roast cooking time.
The oven needs to be preheated to around 425-450 Farenheit (220 - 230 Celsius) which is probably will be already if you are roasting potatoes. Add a LITTLE oil, dripping or lard to each individual pudding tray and throw this in the oven for a few seconds to melt it.
Then, spoon the yorkshire pudding mixture into the preheated tray sections trying not to overfill. Now, put them in the oven and in around 10 - 15 minutes they will be ready.
Avoid opening the oven door as this will cause them to flop and you want fluffy, nicely risen Yorkshire puddings, not hard flat pancakes.
Voila! Quick, simple and versatile.
August 1st, 2006 at 2:46 pm
Try Nigella Lawson s receipe or the Award Winning Chinese Yorkshire Pudding receipe (reallY) its great - I guess you put the ingredients in in reverse order.
October 23rd, 2006 at 4:37 pm
[…] After a momentary panic of “I can’t remember the ratios!” I found a recipe specifically for American ingredients . Whilst I forgot to take pictures, the results were…. […]
October 23rd, 2006 at 4:40 pm
Mistakes were mine, but the results were good! The puddings were a little on the heavier side, but I think that’s due to overfilling the tins (about 3/4s of the way) so when the puddings rose they had absolutely no support and sank back to the size they should have been - which with less batter would have been perfect, I think
November 30th, 2006 at 2:21 pm
Fresh ground nutmeg on the top after you’ve poured the batter into the tin. Improves them no end.
December 25th, 2006 at 3:32 pm
just had my christmas dinner ( i am in england ) used ur recepie they were lovely
January 8th, 2007 at 11:49 pm
Wow, that was my first yorkshire pudding. Thanks for the recipe.
January 14th, 2007 at 3:04 am
I live in the USA, Utah to be specific and have tried numerous Yorkshire pudding recipes, but I’m still at a loss. I was hoping that this version would work too, but all I get is Muffins! Like American Popovers . I’m totally bummed! I didn’t over fill the tray. A friend of mine said to add water - didn’t work !! Ah well - time to but the premade Yorksire puds and have them sent to me !! LOL. Thanks for your helpful tips though.
January 14th, 2007 at 2:27 pm
Raisins or currants and even nutmeg in Yorkshire Puddings ….do you have them with custard ??? No No NO
January 26th, 2007 at 7:08 am
I am a Yorkshireman and brought up with the Yorkshire Pudding. To get them to rise poperly leave the pudding mixture in a refrigerator for one hour befor putting into the very hot pudding tin after giving it a good beating and do not fill the tin greater than a quarter high.
January 29th, 2007 at 10:36 am
very good . I like europeanfood very much.
February 25th, 2007 at 3:01 am
Ensure that your milk and eggs are room temperature. I tried and faied to make Yorkshire pud for 10 years (mum never taught me to cook), but when I tried to make the batter early, and let it warm up to room temperature, I found it worked every time.
If the batter is too cold, the fat in your pan will cool too much, and the puddings will not rise. Also, let your pan get really, smoking hot.
February 25th, 2007 at 11:36 pm
am from newcastle upon tyne uk home sick living in tx usa missing me yorkshires goin to try your recipe hope it works will let you know
March 6th, 2007 at 8:29 pm
I have been making Perfect Yorkshires for years using instead of lard try my trick peanut oil. Has a very high smoking point. Another thing, make sure to prepair the mixture ahead of time so that when its time to cook them the batter is at room temp.
March 6th, 2007 at 9:18 pm
Hello
My husband is English and we recently moved from San Francisco to Denver Colorado.
I have always made our Yorkshire with great sucess in California, but moving to the Mountains I have not yet been able to find the proper combinations to make a lovely Yorkshire. Either they puff but are way to firm, or they don’t puff and have the right texture..
Any suggestions on altering the recipes to make it right for High Altitude cooking..
Going to try your’s now and see what happends..
Linda
March 19th, 2007 at 2:15 pm
you lot are evil…lol…a yorkshire pudding should be ate with gravy,meat and veg.
like we do in yorkshire.
nice to see there ate all over the world tho.
i can’t have the full sunday dinner with out them.
thanks roders
March 29th, 2007 at 1:10 pm
The perfect yorkshire puddings everytime.
I got this recepie from a celebrity chef (not personally)it works everytime
use a cup any size, fill it with plain flour, then use the same cup and fill with eggs, then use the same cup and fill with half milk and half water then add a dash of salt and a dash of malt vinegar and whisk by hand, please make sure you fill the cup with the exact same amount of each ingredient. This recipe works by volume and not measuremants.
I make my mixture in the morning, the more in advance you make them the better. Fill tins with little lard put in oven 220c till they some about tin mins then cook for 30 mins small ones 35 mins large ones at 200c do not open the oven at all till cooking time as finished. AND ENJOY
March 29th, 2007 at 1:18 pm
that was supposed to say till the tins smoke about ten mins
April 1st, 2007 at 12:13 am
My English friend insists his father use to bake the yorkshire pudding in the pan WITH the meat. I’m not having much luck with finding this method online. Ever hear of this? I need the method explained to me.
April 8th, 2007 at 12:14 pm
Linda in Colorado…
Just a suggestion, however, I would find a wonderful chef out there and call to see if he/she would have any ideas, that may help… I am from Pa and I was just introduced to the pudding from a friend at work… it is now on my table every holiday!!!
Good Luck!
April 8th, 2007 at 7:02 pm
My Mum was a Brit and her Yorkshires ( and mine ) rise enormously and never flop!
Her secret…..put spitting hot drippings from the roast into the bottom of the pans, pour in the mixture and they will be huge.
April 26th, 2007 at 12:55 am
After living in the UK for the past year, and having these almost every Sunday or when at the Toby Carvery. So thought I’d give this recipe a go. Work great and taste great. thanks