If you are one of those Yorkshire puddings (popovers) lover that regularly buys them please don't buy them any longer! Try this easy and unbelievably tasty Yorkies recipe. I promise you will never buy them again!
I love Yorkshire puddings but I always used to buy them. I did not even consider trying to make them at home. I always thought they are hard to make and there's no point in trying. I was soo wrong!! One day when I just challenged that and I said to myself, oh come on, I must be able to make them. I eventually did give them a go one day just saying to myself .... what will be, will be.
The surprise did not fail to show! To my total bewilderment, they did come out amazing on my very first attempt!! These Yorkshire puddings were an utter success, and have never failed to be a success ever since. It is just a matter of doing things right and you cannot possibly 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 say "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 puddings 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 the freezer and baking them.
There is some room for error but if you follow the instructions thoroughly there is no way these Yorkshire puds 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 chunky 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 any vegetarian meal.
For a beautiful and totally vegan version of these puddings you can visit here. They do look gorgeous!
Freezing the Yorkshire puddings
Oh, yes, they do freeze beautifully. You can make them way in advance, bigger batches and take out whenever however many you need. They are good in the freezer for a good few weeks or even longer ( that is 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 will come clean and admit that I would never miss such a great moment either. We are ‘fighting’ on who’s first to get to watch through the oven door, to observe the instant puffing and the superb pudding ‘inflation’ and all that magic happening in that oven.
Best homemade Yorkshire puddings
- muffin tray
- whisker or a fork
- 140 g white flour
- 200 ml milk
- 100 ml oil goos fat or beef drippings (for cooking)
- 4 eggs
- 1/4 tsp salt
- 1 pinch pepper
- Preheat the oven at 200C/400F.
- Pour some ( 1Tbsp) 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 the oil isn't hot enough the pud won't be right.
- In a bowl, sift 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 swiftly but very careful, the tray back in the oven. Bake for 20-25 minutes until nicely ‘tanned’.
- Watch how they puff away and take out when ready. Serve immediately.