If you are one of those Yorkshire puddings (popovers) lovers who regularly buy them please don't buy them any longer! Try this easy and unbelievably tasty, fail-proof Yorkie puds recipe. I can only promise that you will never buy them again!
- Why does this recipe work
- How to make these Yorkshire puddings
- When to make Yorkshire puddings?
- The difference between Yorkshire puddings and popovers?
- Tips on how to make perfect Yorkshire puddings
- A few recipes Yorkshire puddings go well with:
- Other recipes you may like
- Best homemade Yorkshire puddings
I love Yorkshire puddings but I always used to buy them and not even consider trying to make them at home since I always thought they were hard to make. How wrong was I? Wrong, very, very wrong!! One day when I just challenged that 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.
Why does this recipe work
Here are some examples to see people trying to make these - first attempts 😉 so you can see exactly what I am saying. People have made them, taken some pics, and commented. See for yourself!
That’s why I always say to myself that I have to try something before giving up on the idea or even daring 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 will have 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! 😉
- white flour
- oil, goose fat, or beef drippings (for cooking)
- black pepper
How to make these Yorkshire puddings
Truly, these are the easiest things 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 little instructions thoroughly, there is no way these Yorkshire puds will fail to look and taste delicious.
The steps are these:
- Gather the ingredients
- Make the batter
- Pour the batter into the very well preheated muffin tray (this has to be done carefully but pretty swiftly too for the best results.
When to make Yorkshire puddings?
Everyday! Haha! They are delicious so, why not?
But 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 few mashed potatoes on the other side some gravy, or Sour Cream Sauce ... mmmm yummy! 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, and they are homemade! Here is one idea for a meal there will be a treat to go with it, a roast it’s all you need and the meat can be any you like. Needless to say, these do accompany perfectly a meat-free meal, they make such a great side to any vegetarian meal.
The difference between Yorkshire puddings and popovers?
Is there a difference? Well, Yes and no really.
In the United Kingdom, they are called Yorkshire puddings, in the United States, they are called popovers.
Both dishes are made from egg, flour, and milk batter and they look almost the same.
So, what is the difference?
It is the same batter but a different baking method.
- Yorkshire pudding batter is poured into meat drippings or fat made into individual puds or one big one with sausages scattered around which is called toad-in-the-whole.
- Popovers aren't made with beef fat, these are a light, buttery pastry and the fat used in making the popover comes solely from butter.
Tips on how to make perfect Yorkshire puddings
A few rules here rather than tips
1) Oil and the oven have to be hot, hot, hot!
2) Avoid the temptation to open the oven door while baking them.
3) Only use plain/all-purpose flour and no other flour types such as self-raising.
If you respect these rules, success is guaranteed! You see, I told you, it isn’t hard!
Oh, yes, they do freeze beautifully. You can make them way in advance, in bigger batches, and take out whenever and however many popovers you need. They are good in the freezer for a good few weeks or even longer - that is if they ever make it! 😉
Yorkshire puddings have been and remained a staple of the classic roast dinner, they are still a traditional British delicacy.
Most households serve the puds with beef, as a Toad-in-the-hole, but occasionally they are served other meats such as roast turkey, roast lamb, pork, roast chicken, or a vegetarian roast. Versatile, I know, right?!
They accompany roast veggies mainly root vegetables such as carrot, parsnip, celeriac, or even boiled or steamed veggies such as broccoli, cauliflower, or peas.
Yes!! Of course you can but they may not puff as much. They do taste very good though.
Just use gluten-free all-purpose flour
Yes, you absolutely can!
Here are the ingredients to use
Oh, I almost forgot to mention this essential bit:
Get some Yorkshire puddings 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 great pudding ‘inflation’ and all that magic happening in that oven.
A few recipes Yorkshire puddings go well with:
- Bacon and Eggs Dutch Baby Pancake - a breakfast version of this pudding
- Roast pork in a bath of beer and a bed of mixed onions
- Homemade horseradish and roasted beetroot RELISH
- One-pot chicken, chorizo, and nduja bake
Other recipes you may like
- Thai Style Roast Chicken
- Rice And Mung Beans Pudding
- Easy Chia Seed Pudding Recipe
- Chicken, Roast Tomatoes And Homemade Pesto Pasta
- Salmon Wellington
- Salmon And Crudités Salad With Coconut Blossom Nectar And Umami Salt Vinaigrette
And if you didn't know, here are some fun facts about these perfectly delicious Yorkshire puddings!
Best homemade Yorkshire puddings
- muffin tray
- whisker or a fork
- 140 g white flour (4.94 oz)
- 200 ml milk (6.76 floz)
- 100 ml oil (3.38 floz) goose fat or beef drippings (for cooking)
- 4 eggs
- ¼ teaspoon salt
- 1 pinch pepper
- Preheat the oven at 200°C/400°F.
- 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 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 it 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 up and take out when ready. Serve immediately.