I love Yorkshire pudding but I always used to buy them because I never even considered nor try and make them at home. I was obviously wrong not to try, wrong to not even consider. I eventually did give them a go one day just saying to myself …. what will be, will be. I was so surprised! They did came out amazing on my very first attempt, they were an utter success, and have never failed to be a success since. It is just a matter of doing things right and you cannot go wrong.
That’s why I always say to myself that I have to try something before giving up on the idea or even dare to saying “I don’t think I can make that”. We are capable of doing a lot more than we ever believe and think …. ??
Here you have the proof and I’m sure this will get better by the end of this recipe when you would have the success in front of you with some beautiful and puffy Yorkies.
I have heard many saying that they can never make Yorkshire pud at home and I now contradict them all. Yes, you can! Just give my recipe a try.
Truly, these are the easiest thing to do, almost as easy as taking the bought ones from freezer and baking them.
There is some room for error but if you follow the instructions thoroughly there is no way these Yorkshire pud will fail to look and taste absolutely delicious.
And, hey, a Sunday roast, a Christmas lunch or dinner, a Thanksgiving dinner or a New Year’s party should never go by without these “puffy little guys” ? , a few veggies like this chuncky cauliflower dish on one side, a bit of mashed potatoes on the other side … mmmm yumm! The Yorkshire pudding will make such a serious difference… Just try it out, they taste a lot better than the frozen ones available in stores. Of course they do, they have no additives in them, they are homemade! Here is one idea of a meal these will be a treat to go with, a roast it’s all you need and the meat can be any you like. Needless to say these do accompany perfectly a totally meat free meal, they make such a great side to a vegetarian meal.
For a beautiful and totally vegan version of these puddings you can visit https://avirtualvegan.com/vegan-yorkshire-puddings/. Gorgeous!
Oh, and by the way, they do freeze beautifully so you could make them way in advance, bigger batches and take out whenever needed. They are good in the freezer for a good few weeks or even more (if they ever make it)?.
Oh, I almost forgot to mention this essential bit:
Some Yorkshire puds inflating in the oven
If you have a glass door oven and have excited kids like mine, gather them around the oven, to watch those little puds puffing away in an instant. They will just love it, it’s so much fun! My kids are bigger now and still enjoy watching whenever possible.
I never missed such a great moment either, we’re ‘fighting’ on who’s first to get to watch through the oven door, to observe the instant puffing and the superb pudding ‘inflation’ happening in the oven. ??
Best homemade Yorkshire puddings
Ingredients
- 140 g white flour
- 200 ml milk
- 100-150 ml oil (for cooking)
- 4 eggs
- salt
- pepper
Instructions
- Preheat the oven at 200C/400F.
- Pour some oil/goose fat into a nonstick/silicone 12 holes muffin tray and place in the preheated oven for about 10-12 minutes until the oil/fat is fairly hot. The batter should be sizzling when poured in. This is very important! If oil isn't hot enough the pud won't be right.
- In a bowl, swift the flour mixed with salt and a little pepper.
- Make a little well in the middle of the flour and put in the eggs. Using a whisking tool, whisk the eggs with the flour until it all becomes a lump-free, a thicker batter.
- Pour in the milk gradually while still whisking constantly until the batter becomes smoother.
- Pour the batter into a jug and set aside until ready to be poured in.
- Carefully remove the tray from the oven, place on a nice stable surface (super careful, it is very hot) and start pouring a little batter in each hole. Try and be pretty quick with this operation. When the batter is all finished, place carefully but quickly the tray back in the oven. Bake for 20-25 minutes until nicely ‘tanned’.
Notes
Rule no. 1: - Oil and the oven have to be hot, hot, hot!
Rule no. 2: - Try and don't open oven door while baking the pud.
Rule no 3: - Only use plain flour and no other variety such as self-raising one.If you respect these rules, success is guaranteed! ? You see, I told you, it wasn’t hard!
The pudding batter can be made a day before (keep in the fridge over night and take out 1-2 hours before making) but it can also be made 5 minute before baking those and it is as good. This needs to be shared as equally as possible into 6 portions. I would say it is going to be something like 60-70 ml each. I will measure next time I make these and let you know.
The standard flour can be replaced with gluten free flour. They also come out great.
The vegetable oil can be replaced with goose or duck fat, ghee or coconut oil for a little taste twist. ? ??Again, oil level in each muffin cavity should be around a finger high, not higher.
Having said all these, it’s time to get those puffing up. Oh, and fully enjoy these yummy beauties!
I am soooo excited to try these. I wish there was a little more guidance on how much oil to put in the muffin tin and how much batter to put in the muffin tin. I just put mine in the oven and pretty sure they’ll be as big as London eye ??. My muffin tin is only has six spots but they’re massive and I filled it up 3/4 of the way. So out of all the batter I got 5 puddins.
Hi Danielle,
Thank you for this.
Oh, you made me laugh out loud here ???. As big as London Eye puds are just perfect ? Lol ?
I will definitely add some guidance to the recipe, thank you for flagging it up. Truthfully, there is no right or wrong in how much oil to put into muffin tin but as an indication I’d say 3/4cm or 1/3inch in each. You can put more but that’s going to go to waste as it’ll remain in the tin after baking those since they only absorb as much as they need.
In terms of batter I’d say roughly 60-70 ml batter in each.
Let me know how they were, would be lovely to find out ?
Thank you once again. Xx
Amendments done, I hope they did come out beautifully Danielle! Happy Holidays!
i have to say opening the oven is a no no , well i open my oven and never ever had a prob , some1 on a cooking show said its a MUST to open the door once im not sure at what time in the cooking process but i turn my puddings front to back and have no problems with them rising ……….
Hi Pauline,
Thank you so much for reaching out. I have never opened the door while baking them ? I have a fan assisted oven and I don’t need to turn them. Some say not to open it and must be a good reason for that. Dropping the temperature while baking popovers it’s not recommended from what I know as a general rule but there are different opinions clearly. The way I comprehend this is that if you open the oven while cooking those will drop the temperature so they will soak in more oil. Lastly, I always want to have them out quick to gobble them ?. Too good to wait ??. However, I have learned now that you can open the oven so I will not be so afraid to do so in future whenever I make them ;-). Thanks again.
Have a wonderful day lovely!
Well, your homemade yorkshire puddings just prove my point that you can make anything at home if you want to! Fantastic recipe that is unique in so many ways. Thank you for sharing your way of doing things right when making these puddings!
Than you so much Laura for your lovely feedback, I really appreciate it! Absolutely! Everything can be home made especially when you have kids and need to bother and try. That’s all it was for me to start giving those Yorkshire puds a go. My kids absolutely adored them from day one. They would literally have them with porridge in the morning 😉 ha ha.
Wow these look great! Love how simple the ingredients are too!
Thank you so much Amanda, I am so glad you like them 😉
I never understood people buying Yorkies, they are so simple to make… I always prefer a hard fat personally, I find it makes the crispier bits a little crisper and the softer bits oh so very tasty 😉
Yes, I feel the same now Brian but before starting making them at home I only considered buyng them. For me, kids changed a lot of things and one of these were homecooking. Everything is now possible to home make 😉
I agree homemade Yorkshire puddings are so good and my kids love them as well. Yours look great!
Thank you Caroline,
Thank you so much! Oh, yes, my kids would have them every day if possible – but truthfully, how lovely are they?!
Ha! Never heard them referred to as “puds”. When I was a kid, we called them popovers when my Mom made them. Great recipe, thank you for sharing!!
Thank you Susan, here is the UK we often refer to them as Yorkshire puds – they are so good aren’t they?
You are so welcome!
Was my first time making Yorkies, as I’d always feared failure lol. I halved the recipe for my boyfriend and I and we got 6 perfect, puffy, glorious puds! Was super pleased with them and was so proud, I had to send a pic my Mum, as she is the Yorkie Queen!
Hi Lynne,
I’m soo glad you did dare to try them at home. They’re so so easy to make, right? One more go and you’ll be a Yorkies princess. We will allow your mummy to keep the crown ?. I remember so well the times when I was fearing to give the Yorkies a go because I thought I’d fail.
I’m happy we did and it’s all a success.
I’m sure your mummy is a very proud mummy right now.
I hope you’ll find other recipes here in my blog that you will want to try and share the results with us. Yayyy. Have a wonderful weekend my lovely ?