Yorkshire pudding, from an American’s first perspective, is one of the craziest and strangest ways to make a German pancake. (Though, now I would say that Yorkshire pudding is more of a popover than a German pancake albeit that the differences are minimal.) When I first moved to England, I was rather reticent to try it. I mean, growing up eating Germain pancakes made me wonder at how it might taste when savory rather than sweet. I avoided it at every opportunity until I had my first roast dinner there. (And of course, you can’t possibly have a good roast dinner in England without a Yorkshire pudding!!!) The dinner had a roast lamb, roasted carrots and parsnips, mash (mashed potatoes), mushy peas, and gravy. And, can I just say that they do work quite lovely with gravy, veg, and meat.
Gravy and meat go so well with the pudding that it’s hard to imagine until you’ve tried it. If you’ve had German pancakes, then you’re used to adding syrup or something sweet to the eggy flavor of the pudding. (Don’t forget that most German pancake recipes — which isn’t German and actually is a type of popover coming from Pittsburgh, Pennsylvania in the USA — actually incorporate sugar into the mix.) Now, take out the sweet and replace it with salty and behold! A Yorkshire pudding! Honestly, that is the basically difference between the two. There isn’t much to it!
Anyway, about a year later, I had them in another fashion with a delectable dish called Toad In The Hole. Another remarkably simple and tasty dish to make! There are a ridiculous number of ways to eat the pudding including but not limited to the afore-mentioned Toad In The Hole, Chili filled, and stew (imagine using a Yorkshire pudding as a bread bowl).
Although these puddings are supposed to be 10 centimeters tall (4 inches) — I’ve never seen this but BBC says (and others) otherwise. However, regardless of the size and even if you aren’t from Yorkshire, you can (and will) make a delicious Yorkshire pudding! Now, one thing that blew my mind, is that a lot of my friends in the UK would buy these. Yet, they are ridiculously easy to make. These are puddings that when you make once then you’ll never buy them again!
Making the classic Yorkshire Puddings
Let’s see just how simple it is to make these delicious sides!
- ¾ cup (100 grams) of flour
- ¼ teaspoon of salt
- 3 large eggs
- 1 cup (225 milliliters) of milk
- Sunflower oil
Wow, it’s really that simple! Just remember that especially when you only have a few ingredients you’ll get a much better flavor if you get better quality ingredients. This is something I’ve heard all over the world. I first noticed it with pizza, which classically only has four or five ingredients. So, keep this in mind when making your puds!
As making these takes almost no time, begin by preheating the oven to 392ºF (200ºC). We want the puds to rise quickly to give them some size. The high temperature does exactly that. While the oven is heating, select a muffin tray or an 8×8 casserole dish. It really depends on the size of the puds (or pud) that you want. Add some oil to the tin. You want enough oil that the Yorkshire pudding won’t stick to the tin when it cooks. The amount of oil can vary from a single tablespoon to a few tablespoons depending on the size of the holes (see Mary Berry’s advice on the matter: BBC, HelloMagazine, or her book Mary Berry’s Family Sunday Lunches).
Next, select a bowl. I like to use a bowl with some sort of lip so that I can pour the mixture out later. Anyway, mix the flour and salt together in a bowl. Make a well in the center. Then put the eggs and a little of the milk into the well and whisk the wet ingredients until smooth. Then gradually add the rest of the milk while continuing to mix the batter.
We’re about to bake our delicious Yorkshire puddings! Now, place the muffin tray into the oven for 5 minutes, or until the oil is piping hot. (If the oil is not piping hot, then the puds may not crisp!!) Remove the tray and pour the batter equally between the holes of the tin. Quickly return the batter to the oven and cook for 20–25 minutes or until golden-brown and well-risen.
That’s it! Ridiculously simple and now we can enjoy our puds!
When I make them, there are a few things I like to keep in mind. For instance, if I can freeze the pudding batter (or the puddings themselves) for later use. So, if I cook from frozen, increase the cooking time by about 10 minutes.