An English classic.
If you’re not familiar with Yorkshire Puddings, their appearance may have you scratching your head. This British dish is not a custard or “pudding” as we’re familiar with in the states, but more of a soufflé or popover, typically served with roast beef. Across the pond, the term pudding simply means a dish has been boiled or steamed in something. In this case that would be lard, meat drippings, or oil!
The origins of Yorkshire puddings are somewhat unclear, but they are believed to have been created in Yorkshire, England, around the 18th century. The dish was originally known as “dripping pudding” and was made with the drippings collected when roasting meat. A chilled batter is poured into the hot drippings and then baked at a high temperature. This causes the batter to puff up resulting in a light and airy treat!
To make the perfect Yorkshire pudding, it is essential to have a very hot oven and a muffin tin that has been brought up to temp. The batter needs to chill for at least 30 minutes before cooking to ensure they’ll rise properly! You’ll want to work as quickly as possible when pouring the batter into the hot tin and get the puddings in the oven right away.
Serve the puddings straight after they come out of the oven to enjoy the crispy exterior and soft, pillowy interior. Pair them with your favorite roast beef recipe and you’re in for a real treat. Expand your culinary horizons and give these Yorkshire Puddings a try!
10m prep time
18m cook time
- 1 cup flour
- 4 eggs
- ¾ cup milk
- 6 teaspoons lard or vegetable oil
- ½ teaspoon salt
- ½ teaspoon pepper
- In a small bowl with a pour spout, mix together the flour and eggs, then stir in the milk. Whisk mixture until just combined, a little lumpy is okay!
- Refrigerate the batter for a minimum of 30 minutes, or up to overnight.
- When ready to bake: Preheat oven to 425 degrees F and add ½ teaspoon of oil or lard to each hole of a 12-count muffin tin.
- Place muffin tin in the preheated oven for 10-12 minutes.
- Remove the batter from the fridge and stir in the salt and pepper.
- Working quickly, remove the hot muffin tin from the oven and immediately pour the batter evenly into the tin. Return pan to the oven as fast as possible.
- Cook puddings for 16-18 minutes or until puffy and golden brown.
Recipe adapted from Kitchensanctuary.com