Rich Yorkshire puddings

Method 1

Ingredients

100g/3½oz plain flour

½ teaspoon salt

pinch white pepper

1 tablespoon shredded suet (optional)

2 free-range eggs

200ml/7fl oz milk

50ml/2fl oz water

oil or beef fat, for cooking

Method

Preheat the oven to 220C/200C Fan/Gas 7.

Sift the flour into a bowl. Add the salt, pepper, suet (if using) and eggs and beat with a fork to combine.

Mix the milk and water in a jug, then gradually add to the flour and egg mixture, stirring constantly, to create a smooth and creamy batter. Leave the batter to stand for ten minutes.

Pour two tablespoons of oil or beef fat into each of the cups of a muffin tray. Place the muffin tray into the hot oven and leave for 5–10 minutes, until the fat is smoking hot.

Carefully remove the muffin tray from the oven. Pour approximately 30ml/1fl oz of batter into each muffin cup, then carefully return to the oven to bake for 10–15 minutes, until risen and golden-brown. Resist the urge to open the oven and check on the puddings for at least ten minutes, as this will hamper their progress.

Remove from the oven and serve with the roast of your choice.

Method 2

🧈 Rich Yorkshire Puddings Recipe

Yields: 6–8 large puddings or 12 medium

Prep time: 10 minutes

Resting time (important): 30 minutes to overnight

Cook time: 20–25 minutes

🥚 Ingredients:

140g (1 cup) plain flour (all-purpose flour)

4 large eggs

200ml (¾ cup + 1 tbsp) whole milk

50ml (scant ¼ cup) double cream (optional, for extra richness)

½ tsp salt

Beef dripping, lard, or vegetable oil (for the tins)

🍳 Instructions:

Make the batter:

In a bowl, whisk the eggs, milk, and cream (if using) until smooth.

Gradually sift in the flour and salt, whisking continuously to avoid lumps.

Beat until the batter is smooth and slightly thick but still pourable.

Let it rest at room temperature for at least 30 minutes, or refrigerate for up to 24 hours for best results. Bring to room temp before baking.

Heat the oven:

Preheat the oven to 220°C (425°F) or fan 200°C (400°F).

Place a muffin tin or Yorkshire pudding tray in the oven with about 1 tsp of beef dripping or oil in each cup. Let it heat until smoking hot (about 10–15 minutes).

Bake:

Carefully pour the batter into the hot fat, filling each cup about halfway.

Do not open the oven door during baking.

Bake for 20–25 minutes, until puffed up and deep golden brown.

Serve immediately:

Best served fresh out of the oven with roast beef, gravy, or even filled with stew.

🔁 Tips for Richer, Taller Puddings:

Use room-temperature ingredients.

A rested batter (overnight in the fridge) develops better gluten structure.

The fat must be very hot before adding the batter.

For extra decadence, some recipes fold in 1 tbsp melted butter to the batter just before baking.

Comments

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