A couple of week’s ago I share our timings for the perfect roast dinner and I promised you all my Yorkshire Pudding recipe. Now it’s taken a while to perfect this and for years we have had OKish Yorkshire’s or Batter Puddings with our roast. But since moving to the new house I’ve been experimenting A LOT in the kitchen and have perfected it. So here goes our Recipe for the Perfect Yorkshire Puddings – don’t forget that at the end of the post you can print off the recipe and add to your recipe binder.
Now there are two secret’s I’ve found to making sure that the puddings rise properly – the fat that you use must be REALLY hot and DO NOT OPEN THE DOOR DURING COOKING. Did you get that – DO NOT OPEN THE DOOR DURING COOKING. As soon as you do they will collapse.
But those were both things that I had always done and yet my batter puddings always ended up looking more like very fluffy pancakes rather than actual Yorkshire Puddings.
They tasted nice but they weren’t like the ones that you see when you have a carvery meal or recently on the Great British Bake Off. As my friend’s husband said you could actually fill the centre with some delicious food and he has inspired me so please do watch out for some more recipes coming in the future.
What made the difference – the quantities of ingredients, I wasn’t using enough eggs and too much milk. Switching things around and it works just have a look at them – they look and taste amazing.
It really is amazing what a difference a little change can make. These were made to my kids liking they like them a little softer in the centre whereas if it’s my husband and myself only we go for crunchy.
You want to know what is the best bit – you can freeze them! Make, cook, cool and put in the freezer in a box (especially if you make mini ones) then take out as and when you need them your own homemade from scratch Yorkshire puddings from the freezer perfect for mid-week meals.
Cook the perfect Yorkshire Pudding every time with this recipe that works a treat. This classic British dish is perfect with roast beef.
- 70 g Plain Flour
- 2 large Eggs
- 100 ml Semi Skimmed Milk
- Salt and Pepper To Taste
- Lard or Sunflower Oil
Sieve the flour into a bowl
Crack in the two eggs and mix
Pour in the milk and whisk to blend together
Pour the mixture into a jug
Preheat the oven to 200C
Once at temperature add some lard or sunflower oil to your pan
Let this heat up as hot as possible around 5 minutes in the oven
Now pour the mixture evenly between the sections of the pan
Place in the oven for 20 - 25 minutes - DO NOT OPEN THE DOOR
Serve straight away or freeze
To cook from frozen take out and place on a tray
Cook for 10 - 15 minutes to defrost at 200C
I have tried the recipe both in a muffin tin to produce 12 small Yorkshire Puddings which would be perfect as an appetizer as a mini toad in the hole or use a traditional Yorkshire Pudding Pan which makes 4 delicious batter puddings.
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