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Perfect Yorkshire Pudding

| March 22, 2013 | 17 Comments

Sunday Roast Dinner is a tradition for many families. Roast beef, vegetables and a good gravy are considered staples of the meal. But there is one element of a roast dinner that many home cooks tend to stumble on: Yorkshire Pudding.

I’m not sure why people have difficulty making this delicious addition to a nice cut of prime rib, but it is something that many do have trouble making. Watching Diners, Drive-in’s and Dives with Guy Fieri one night, Guy stated that Yorkshire puddings never worked for him. In my family, my father made Yorkshire pudding with almost every roast beef dinner. He used to work at a steakhouse, so he was very accustomed to making the puddings. We would fight over every piece of Yorkshire pudding and not a piece would ever be left over.

So, I am going to share my tips and tricks to making

Perfect Yorkshire Puddings!

Original Recipe from Jamie Oliver’s Food Revolution Cookbook – a must have for anyones cookbook collection!

Ingredients:

3 Eggs

1 Cup Flour

1 1/4 Cup of Milk

Vegetable

Dash of salt

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Method (The important part)

1. Combine all ingredients in a bowl and whisk. Whisk until the mixture is well-mixed, nothing more.

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2. When everything is mixed, pour mixture into a jug and let it sit at room temperature for at least 30 minutes. This allows the bubbles to set. This is an important part not to skip!

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3. The optimal time to make your Yorkshire puddings is after the roast is out and resting. Preheat the oven to 475 degrees and move one rack to the highest setting. While your oven is preheating, put a muffin tray on top of a baking sheet in the oven to heat up.

4. Once the oven is heated to 475, take out the tray and add roughly 1 tablespoon of vegetable to each muffin spot. Put the trays back in the oven for 5 minutes. The oil should be smoking hot.

At this point, please make sure that all children are away from the kitchen as the next step is a bit dangerous

5. Put on a pair of oven mitts and grab your jug of mix. Oven the oven door, and as quickly as you can slide the oven rack out a bit, then move the trays out so you can access each muffin spot. Drop some mix into each hole – do not worry about exact measurements as you do not have time to fiddle with measuring spoons. You have enough mix for 12 Yorkshire puddings. It doesn’t matter if one is bigger than the other. It is essential that you complete this part as quickly as possible. Once it is done, slide everything back in the oven and close the door.

6. DO NOT OPEN THE OVEN DOOR FROM NOW ON. I upper-cased all those words as it is crucial that you do not open the door. If you open the door, all will be ruined. Keep the Yorkshire puddings in the oven for 15 minutes. You can always stick a post-it to the door to stop anyone from sneaking a peek.

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7. Once 15 minutes is up, take a look – the puddings should be golden brown!

8. Serve with your roast beef and trimmings. Enjoy!

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Category: Food, Friday Food Frenzy, Main Dishes, Recipes, Weekly Themes

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Comments (17)

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  1. D SCHMIDT says:

    I am British so this recipe is a delight to see! Thank you so much for sharing.

  2. Karen Glatt says:

    Wow! I really love this recipe for Yorkshire pudding! I have heard of it, but I did not know what it is. Why do you put a tbls. of vegetable oil in the bottom of the muffin tins? In the recipe it says a tablespoon of vegetable but does not say oil. I am assuming that it is oil. I want to make this for Easter! I am going to try this!

  3. Oppsies! I see I did that twice too….

    Yes – it is about a tablespoon of vegetable oil – not just random veggies 🙂

    You pour it into the bottom of the muffin tins and then put it back into the oven for about 5 minutes to get the oil nice and hot prior to putting in the yorkshire mix!

    Good luck!

  4. Wanda Bergman says:

    I’ve been looking for a good Yorkshire Pudding recipe. This one looks yummy and easy, too!

  5. denise smith says:

    looks good must try this

  6. Kelly says:

    Yum, I can’t wait to try this!

  7. Judy C (Cowan) says:

    Pinned this! I love Yorkshire pudding but have to admit I have not had much success when it comes to making them. I usually end up with hockey pucks…lol

  8. kathy downey says:

    I have never made nor had Yorkshire pudding,but it sure looks delicious

  9. kathy downey says:

    I am going to be brave enough to try this next time I cook a big dinner

  10. kathy downey says:

    you make it all sound so easy

  11. kathy downey says:

    I made it 3 times before i got it perfect,i impressed hubby with them its now his new favorite……….what have i done lol

  12. Elizabeth Matthiesen says:

    I’m British too and love my yorkshire pudding. My children love it too and kept asking for the recipe, however I don’t have one. I just put it all together and know if it’s right or not. My kids have had to get recipes off the internet LOL. I find the most important point is to have the oil smoking hot before putting in the mixture and of course never to open the door of the oven either! Another beloved recipe is Toad in the Hole, which is a big yorkshire pudding with sausages in it – also easy to make.

  13. kathy downey says:

    These came out perfect for Christmas dinner i was so pleased

  14. Wanda Tracey says:

    I love Yorkshire pudding hot or cold.It’s so delicious with a roast beef dinner but I also love nibbling on them cold the next day.Thanks for the perfect recipe and great tips.

  15. Debbie White Beattie says:

    I’ve never tried this before but it looks really good.

  16. Treen Goodwin says:

    I love these my Mom used to make them all the time, i will def be trying it out , thanks for sharing these are so yummy 🙂

  17. Jennifer Abbott says:

    omg I love these I usually buy the package but your recipe looks pretty easy definitely going to try this!

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