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.Jump to Recipe
The Secret to Making Great YorkShire Puddings
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
- 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.
Making the Perfect Yorkshire Pudding
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!
How to Freeze Homemade Yorkshire Puddings
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.
Perfect Yorkshire Pudding Recipe
- 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
COOK FROM FROZEN
- 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.