This is the best Yorkshire pudding recipe (at least, according to me) … and it’s easy to make! I was doing some research the other day into classic British dishes and came across Yorkshire pudding, which isn’t a pudding. It’s more of like a bread or a roll, with a convenient little dip so I can scoop yumminess inside of it. So of course I had to make some. The secret, of course, is in the bacon. Doesn’t bacon make everything taste better? I bet you’ll love this easy recipe too!
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Contents
Why I Love This Best Yorkshire Pudding Recipe
This past week, I made my “famous” potato salad, which uses bacon and bacon fat. Yes, I’m not kidding there. It’s one of my beloved creations (an accident, really, but that’s a story for another time).
Well, I had some bacon fat leftover, so I needed to come up with something else. A quick search on Google revealed that … you can use them in Yorkshire pudding, too! It’s so lovely that I can use up the rest of my bacon fat. I’m telling you, bacon fat and starchy things are the new PB&J.
I call these things the British hot pocket because you can put almost anything inside of them: fruit, cream, even chicken or beef. Seriously, though, we used them instead of dinner rolls that night with a side of London broil. (You see what I did there???)
Mastering the Art of Yorkshire Pudding Perfection
- Heat is Your Friend: Preheat your oven with the fat in the tin. It’s all about getting that sizzle as the batter hits the pan.
- Batter Up: Let your batter rest. This little pause allows the flour to absorb the liquid, leading to a better rise.
- The Right Ratio: Remember, it’s all about balance – equal parts flour and milk, with eggs as the great unifier.
- Timing is Everything: Watch the clock! These beauties need just the right amount of oven time to puff up and crisp.
- Experiment and Enjoy: Don’t be afraid to add your twist – a pinch of herbs or a smoky bacon bit can elevate the flavor.
Yorkshire Pudding FAQs
- Can I Make the Batter in Advance? Yes, you can definitely make your Yorkshire pudding batter in advance. In fact, letting the batter chill in the fridge can contribute to a better rise. This chilling period allows the ingredients to meld together more cohesively, leading to a smoother batter that puffs up beautifully when baked.
- Why Didn’t My Puddings Rise? There are a couple of key factors that could cause your Yorkshire puddings not to rise. The most common reason is that the oven might not have been hot enough. Yorkshire puddings need a high temperature to rise properly. Another possibility is that the fat in the muffin tin wasn’t hot enough. The batter needs to sizzle as soon as it hits the fat, so make sure it reaches the smoking point before pouring in your batter.
- Can I Use a Different Type of Flour? Certainly! You can use different types of flour for your Yorkshire pudding recipe. Gluten-free flours, in particular, are a great alternative and work well in this recipe, making it suitable for those with gluten sensitivities or preferences.
- Is It Necessary to Use Beef Drippings? Using beef drippings isn’t strictly necessary for Yorkshire puddings, although it does add a traditional and rich flavor. If you prefer, you can substitute it with butter or various oils. This substitution can also make the recipe suitable for vegetarians.
- How Full Should I Fill the Tin? When pouring your batter into the tin, aim to fill each cup about halfway. This amount is just right for allowing the pudding to rise without overflowing. Overfilling the cups can lead to uneven cooking and less than perfect puddings.
- Can I Add Flavors to the Batter? Absolutely! Feel free to get creative with your Yorkshire pudding batter. Adding herbs, spices, or even a bit of cheese can really elevate the flavor profile of your puddings. Experimenting with different additions can lead to some delightful variations on the classic recipe.
- Why Do I Need to Let the Batter Rest? Letting the batter rest is an important step in achieving the perfect texture for your Yorkshire puddings. This resting period allows the flour to fully absorb the liquid, which helps in creating a smoother and more cohesive batter, leading to a better rise and a more desirable texture in the final product.
- Can I Make These Vegetarian? Yes, Yorkshire puddings can easily be adapted for a vegetarian diet. Simply replace the traditional beef drippings with a vegetarian alternative like olive oil or butter. This substitution will still yield delicious and crispy puddings while keeping them meat-free.
- How Long Do They Last in the Fridge? Your Yorkshire puddings can be stored in the fridge for up to three days. To maintain their freshness and texture, make sure to keep them in an airtight container. This will help to keep them from drying out and preserve their flavor until you’re ready to enjoy them again.
- Can I Freeze Yorkshire Pudding? Indeed, Yorkshire puddings can be frozen and stored for later use. After baking, allow them to cool completely before placing them in the freezer. When you’re ready to enjoy them, you can reheat the puddings directly from the freezer.
Easy Yorkshire Pudding Recipe
Discover the classic taste of Yorkshire pudding, perfected with insights from experienced home cooks for a guaranteed delightful experience.
Ingredients
- 2 large eggs
- 1 cup whole milk
- 1 cup all-purpose flour
- ¾ teaspoon kosher salt
- 12 teaspoons bacon fat (rendered beef or pork fat, olive oil, or melted butter ... beef drippings preferred for authentic flavor)
- Optional: chopped fresh sage and bacon pieces
Instructions
- In a large bowl, combine the eggs and flour. Beat them together until the mixture becomes thick and sticky. Gradually add the milk and salt, mixing to achieve a consistency where the batter runs easily off the fork but isn't too thin.
- For best results, cover and refrigerate the batter. While overnight refrigeration is ideal, a few hours can also suffice.
- When ready to bake, preheat the oven to 400 degrees Fahrenheit. Place a teaspoon of fat into each cup of a 12-cup muffin tin.
- Put the muffin tin in the oven to heat the fat until it is smoking hot, about 5 to 7 minutes.
- Carefully remove the hot muffin tin from the oven. Fill each cup about halfway with the batter.
- Bake for 15 minutes or until the puddings are golden brown and crisp.
- If using, fold the chopped sage and bacon pieces into the batter before pouring it into the cups.
- Immediately upon removal from the oven, poke the tops of the puddings with a skewer to release steam.
Notes
Nutrition Information
Yield
12Serving Size
1Amount Per Serving Calories 114Total Fat 7gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 4gCholesterol 40mgSodium 154mgCarbohydrates 9gFiber 0gSugar 1gProtein 4g
Nutrition automatically generated.
Leftovers? Keep That Yorkshire Pudding Goddess From Going Bad
The key to Yorkshire pudding bliss is enjoying them fresh out of the oven.
However, if you find yourself with leftovers, a quick reheat in a hot oven can bring back the crispness. Store them in an airtight container, and they’ll be good for a couple of days. Freezing? They handle it surprisingly well.
Reheating Yorkshire Puddings
You can then reheat them in a hot oven when you’re ready to serve. This reheating process will help to bring back their crispiness, making them almost as good as when they were freshly baked.
While reheating in a hot oven is recommended to recapture their crispiness, you can also use a microwave for a quicker option. If using a microwave, heat them in short intervals to avoid them becoming too soft or chewy. This method won’t give you the same crispiness as an oven, but it’s a convenient and fast way to enjoy your puddings.
Enjoy these perfect, puffy Yorkshire puddings as a “splendid” addition to any meal, especially with a juicy roast. I made a light mushroom and onion topping for my London broil, using the pan drippings and, of course, mushrooms. They Yorkshire puddings were the bees knees to mop up that delicious gravy.
The Final: The Best Yorkshire Pudding Recipe (Easy)
