If you’ve ever had a classic British Sunday Roast, you will almost certainly have tried a Yorkshire Pudding. Made from batter baked in a very hot oven, they are the traditional accompaniment to roast beef particularly, but we say, why stop there?! This recipe makes 12 small light and crispy Yorkshire Puddings in a muffin tray, BUT we have also added an option to make a giant Yorkshire Pudding in a 7” tin in case you’d rather a bowl-sized version.
Why you’ll love this Yorkshire Pudding recipe
⭐️ A tried and tested version of the classic ⭐️ Includes tips for success every time ⭐️ With freezing instructions to make ahead It turns the batter into something more like a cake, which results in it not being light enough to rise as we want it to, giving a flat and doughy pudding (maybe to some people’s taste, but it’s not the classic style!) Make sure to always use plain flour (all purpose flour) in your recipe. I’ve had so many fails over the years and have finally perfected the method. This is the recipe that you all know and love from my Toad in the Hole recipe.
2. Can you use olive oil for Yorkshire Puddings?
Yes, but not extra virgin olive oil as…
- the taste will be wasted in cooking and it’s very expensive
- it can burn at very high temperatures we’re using here. Regular olive oil is fine. It does add some taste so I tend to recommend a flavourless oil for this reason. Vegetable oils and animal fats are also fine, such as beef dripping or goose fat.
3. What the best way to add the batter to the oil in the oven?
When it comes to pouring the batter into the muffin tray, do it as quickly (and safely) as possible. The high heat inside the oven and the temperature of the oil is what helps to keep the puddings rising. Put the muffin tray as close to the top of the oven as possible, but not so close that the puddings will touch the oven roof! They will need room to rise.
4. Keep the oven door closed❗️
DO NOT OPEN THE OVEN until at least 25 minutes has passed! If you open it too soon you’ll let too much cool air in and they may sink. In fact, ‘resting’ the batter in the fridge is an important step in making Yorkshire Puddings, so make sure you do so for at least 15-20 minutes. I find that the smaller tins make the puddings grow taller, which helps to give the best shape. In the freezer Yorkshire Puddings are ALWAYS best fresh, but are still fine to freeze. Defrost and reheat them again in the oven as above. They will go soggy in the microwave.
Slow Cooker Beef Joint {Best EVER Roast!}
Slow Roasted Shoulder of Lamb
Slow Cooker Roast Chicken {with Lemon & Herb Butter}
Slow Cooker Beef Stew {with Rich Gravy}
Roast Potatoes {Best Ever Easy Recipe!}
Simple Onion Gravy
Cauliflower Cheese {Easiest Ever Recipe!}
Honey Roasted Carrots and Parsnips
Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).
