The traditional Yorkshire pudding is a batter made of eggs and milk that is poured over beef drippings. It is served with roast beef. Then it puffs up in a big way! A simple recipe with ordinary ingredients turns a roast dinner into something special.
The texture of a Yorkshire pudding has nothing to do with what we think of as a pudding in the United States today.
How Do You Make Yorkshire Pudding?
Yorkshire pudding is not a custard; it is more like a mix between a soufflé and a cheese puff (without the cheese). The batter is like a very thin pancake batter, and you pour it over roast beef or prime rib drippings in a hot casserole dish.
Then it puffs up like a chef’s hat, but when you take it out of the oven, it falls back down. Since Yorkshire pudding is full of beef drippings (fat) or butter, or both, it’s probably not something you want to eat often if you’re trying to watch your weight.
But for a once-a-year treat that goes with a beef roast?
How To Make A Yorkshire Pudding?
The traditional way to make a Yorkshire pudding is in one pan (even more traditionally in the pan catching the drippings from the roast above). You can also use the same batter and drippings to make popovers in a muffin tin or popover pan.
How Do You Make The Best Yorkshire Puddings?
- Let your batter rest. …
- Use an egg white for extra height. …
- Don’t take them out until they’re ready. …
- Give them plenty of of space in the oven. …
- Use a jug for control. …
- Utilise your freezer. …
- Give them a quick blast on a high heat.
How Do I Make Crisp Yorkshire Puddings?
If you have leftover Yorkshire puddings, which is unlikely, you can reheat them. To warm them up, just put them in the oven at 220oC/200oC fan for a few minutes. Don’t try to reheat them in the microwave because they’ll get soft and chewy. Instead, use the oven, which is quick and keeps them crisp.
