The Best Yorkshire Puddings
Just because I’m from Yorkshire, don’t take my word that these are The Best Yorkshire Puddings, try them for yourself then you’ll be sure they are. I’ve seen many a celebrity Chef (even ones from from Yorkshire) who did not have a clue about making traditional Yorkshire fayre. I actually saw two of them putting Baking Powder in a Yorkshire pudding batter!! I also saw a few of them trying to make ‘Mushy Peas’ with frozen peas in a food blender!!
It was always a tradition to have a Sunday roast, however, the Yorkshire Pudding was always served first as a starter with just onion gravy and never on the plate with the meat and vegetables.
See my Video by clicking the photo below
The Best Yorkshire Puddings
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PLEASE NOTE: You can now adjust the number of servings on the recipe below. or on the Print Menu option.
Ingredients
- 100 g plain flour
- 100 g eggs approx. this is 2 large eggs
- 150 mls milk I use 50/50 milk & water
- Fat for cooking (I prefer Beef Dripping or Lard) use whatever fat or oil you wish but NOT OLIVE OIL
DISCLAIMER
I recommend using the Metric measurements (instead of cups & spoons) for more accuracy and better results.
Instructions
- Mix the flour, liquid and eggs together, making sure there are no lumps, add a pinch of salt. Then allow to rest in the fridge for 30 minutes.
- Set your oven to 200ºC If you use a fan oven you may have to adjust this.
- Put about a tablespoon of oil or dripping in 4-hole Yorkshire pudding tin place in the oven for about 10 minutes to heat through.
- Pour the batter into a jug, then remove the hot tins from the oven. Carefully and evenly pour the batter into the holes. I put just over 2 table spoons of batter in each hole.
- Place the tins back in the oven and leave undisturbed for 20-25 mins until the puddings have puffed up and browned. DO NOT open the oven door during the cooking.
- Serve immediately. You can now cool them and freeze for up to 1 month.
See also my recipe for Gluten FREE Yorkshire Puddings HERE
Category: Baking, British, Recipes, Sides, Starters, Vegetarian,, Vegan & Free From, Videos
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Hello Aleti, Welcome to Mr Paul’s Pantry and thank you for such a nice comment. I’m originally from the UK but been living here in Spain for many years now, wher in the world are you Aleti? it’s always nice to know where people are watching from.
Am new to your wonderful channel that has me mesmerized.
So sorry to learn of your accident. It certainly isn’t stopping you though. Good on youThank you so much for the cookbook. Really appreciate your down to earth approach.
Best to you.
Hello Mary,
Yes, at the time I was just showing some of the variations on the standard pork pie I made in my bakery at Christmastime. However, I have had a few people ask the same question as you, so, a bit nearer Christmas I will make another video with some ideas for Pork Pie toppings. Thanks for watching and taking the time to comment.
Hi Mr. Paul,
Thrilled you’re back in the kitchen making your wonderful recipes. Thank you for all your helpful tips.
I have a request to make. Last year, prior to Christmas you posted a picture of a pork pie. It had cranberries or cranberry sauce on top. It looked amazing! I haven’t been able to find it among your videos. I would be very appreciative if you could show us how to do this one.
Thanks again,
Mary
Thank you again for your quick response. I must admit it made me chuckle. Just to let you know, when I have made them in the past I never let the batter rest!!
Most of those telling you to rest the batter are the so called celebrity chefs who, by the way are usually not from Yorkshire and from my experience have never cooked a Yorkshire Pudding. If you watch some of these people, including Gordon Ramsay. Jamie Oliver and the like they think it’s wonderful if their Yorkshire puddings rise up with a big dome on top, when in fact a good Yorkshire should rise at the sides and have a dip in the middle where the gravy goes. I hope this helps Janet.
Thank you for the reply. Apologies, I didn’t explain my self very well. Other recipes for Yorkshire puddings have said to rest the batter. I suppose I was wondering why? Thank you for the other information too.
Who says the recipes should rest for a couple of hours and which recipes?
The Yorkshire puddings can be reheated from frozen in a hot oven, they only take 10 minutes and they’re ready to serve,
A lot of these recipes state that the mixture should rest for a couple of hours. Why don’t you advocate this? How long would it take to reheat the Yorkshires? Would it be best to thaw them first or are they okay to reheat from frozen?
It doesn’t matter as long as they’re hot. Just pop them in the oven with whatever else you have in there cooking at the time.
What temperate should I reheat these on ?
[…] 4. Best ever Yorkshire puddings […]
Hi Paul,
Thank you very much for your feedback, I really do appreciate it.
Thank you Mr Paul for replying to my question, I cooked the Yorkshire’s as your reply and they were absolutely perfect and will be on all our roast dinners from now on.
I have since cooked the custard pies several times now and they are truly the best I’ve ever tasted.
Thank you once again.
Paul.
Hi Paul, as hot as possible, I set my oven at 240ºC
Hi mr Paul.
Thank you for your amazing tips and recipes they always work out excellently.
I am now going to try your Yorkshire pudding recipe and was wondering what is the best temperature to cook them at.
Many thanks
Paul.