Yorkshire pudding is at the heart of our family roast, and we love a good roast on a Sunday. This is a tried and true recipe that I use every time for well-raised, light and flavoursome Yorkshires.
A Sunday dinner brings the family together around the table for good food, a great catch up and lots of laughs. We all enjoy these special moments, so it’s well worth making the extra effort to cook a special meal.
A Yorkshire pudding can be used as a starter with onion gravy for instance, as an accompaniment to a main meal, or even a meal served inside a giant Yorkshire pudding.
Personally, I enjoy making a dish called Toad in the Hole, which is made with good quality sausages and Yorkshire pudding batter, this is lovely served with onion gravy.
As a dessert, Yorkshire pudding can be served with jam or another conserve.
Yorkshire pudding dates back to at least the 1700s when it was described as “Dripping Pudding” in The Whole Duty of a Woman. Cooks in the 18th century roasted meat on a spit over the flames in the kitchen fireplace, where it dripped as it cooked. The puddings were carefully placed beneath to catch and be flavoured by the drippings.
National Yorkshire Pudding Day has been celebrated on the first Sunday in February in Britain since 2007. It is celebrated on 13 October in the United States.
Let’s get to the recipe and get cooking.
Easy Yorkshire Pudding Recipe
Yorkshire pudding is at the heart of our family roast, and we love a good roast on a Sunday. This is a tried and true recipe that I use every time for well-raised, light and flavoursome Yorkshires.
8
servings5
minutes20
minutes199
kcalIngredients
140 Grams or 4 oz of Plain/All-purpose flour.
4 Free-range eggs.
200 ml or 7fl oz of whole milk
Oil for cooking. I use olive oil.
Salt and pepper to taste.
Directions
- Heat oven to 230C/fan 210C/gas 8.
- Drizzle a little oil or meat dripping evenly into two 4-hole Yorkshire pudding tins or two 12-hole non-stick muffin tins and place in the oven to heat through.
- To make the batter, tip the plain flour into a bowl and beat in 4 eggs until smooth. This helps avoid lumps.
- Gradually add the milk and carry on beating well until the mixture is completely lump-free. Season with salt and pepper.
- Pour the batter into a jug, or use a ladle (which is my preference), then remove the hot tins from the oven. Carefully and evenly pour the batter into the holes.
- Place the tins back into the oven and leave the Yorkshire puddings undisturbed for 20-25 mins, until the puddings have puffed up and browned nicely.
Serve them straight away with whatever meal you wish.
Notes
You can freeze your puddings for up to a month once they are cooled.
To make a Toad in the Hole using sausages and Yorkshire pudding batter, first, brown the sausages in a pan to give them a little colour.
Add a bit of oil to the baking dish in a preheated oven. Next, place the browned sausages in the baking dish and add the Yorkshire pudding batter to the sausages, using as many as you wish. Bake in the same way as you’d do the Yorkshire pudding. Serve with onion gravy and your vegetables of choice.
Enjoy your Yorkshire pudding or Toad in the hole. Sweet or savoury, whichever you desire.
Nutrition Facts
8 servings per container
- Amount Per ServingCalories199
- % Daily Value *
- Total Fat
13g
20%
- Saturated Fat 2g 10%
- Sodium 120mg 5%
- Total Carbohydrate
15g
5%
- Dietary Fiber 0g 0%
- Sugars 1g
- Protein 6g 12%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
In U.S. we call these popovers. We make Yorkshire Pudding in a pan and slice it in squares for serving, (My mother and husband were both British).
Hi Janet,
Thank you for your comment, what a great idea. I will try the American version next time I’m making a Yorkshire pudding batter.
I imagine that your mother and husband both enjoyed a few British foods.
I look forward to making some popovers next time.
Kind regards,
Janine