• Home
  • Tips
    • Tips That Help In The Kitchen
    • Meal Plan 101 And Why You Need To Do It
  • Recipes
    • Conversion Chart
  • Party
    • Why Choose Linkup Parties?
  • Blog
  • About
  • Contact
  • Legal
    • Comment Policy
    • Copyright
    • Disclosure
    • Privacy and Cookie Policies
    • Terms and Conditions

Marilyns Treats

June 5, 2014 · 6 Comments

Yorkshire Pudding

Crock Pot· Recipe Archive

Yorkshire Pudding is made from milk, flour, water, eggs and beef drippings or other fat. The rest is highly disputed by cooks around the world!
Yorkshire Pudding is made from milk, flour, water, eggs and beef drippings or other fat. The rest is highly disputed by cooks around the world!

Yorkshire Pudding

So what is Yorkshire Pudding exactly?

Yorkshire Pudding is made from milk, flour, water, eggs and beef drippings or other fat. The rest is highly disputed by cooks around the world!

Yorkshire puddings are designed to rise tall and light with a crisp shell and a lightly chewy center.

Not only can the batter be made in advance, but the Yorkshire puddings come out even better if you do make them in advance.

This is why it works.

Resting the batter overnight is key for developing better flavor. Don’t use cold batter. Letting it rest at room temperature helps it rise taller as it bakes.

I researched over a dozen recipes before I decided this was the one I wanted to make.

These are the INGREDIENTS you will need:

  • 4 large eggs
  • 1 cups Plus 2 teaspoons all-purpose flour
  • 3/4 cup whole milk
  • 1 Tablespoon Plus 2 teaspoons Water
  • 1/2 teaspoons Kosher salt
  • 1/2 Cup beef drippings, lard, shortening, or vegetable oil 

These are the INSTRUCTIONS for preparation:

  • Combine eggs, flour, milk, water, and salt in a medium bowl and whisk until a smooth batter is formed. 
  • Let batter rest at room temperature for at least 30 minutes. 
  • Alternatively, for best results, transfer to an airtight container and refrigerate batter overnight or for up to 3 days. Remove from refrigerator while you preheat the oven.
  • Adjust oven rack to center position and preheat oven to 450°F. 
  • Divide drippings evenly between two 8-inch cast iron or oven-safe non-stick skillets, two 6-well popover tins, one 12-well standard muffin tin, or one 24-well mini muffin tin. 
  • Preheat in the oven until the fat is smoking hot, about 10 minutes.
  • Transfer the pans or tins to a heat-proof surface (such as an aluminum baking sheet on your stovetop), and divide the batter evenly between every well (or between the two pans if using pans). 
  • The wells should be filled between 1/2 and 3/4 of the way (if using pans, they should be filled about 1/4 of the way). Immediately return to oven. 
  • Bake until the yorkshire puddings have just about quadrupled in volume, are deep brown all over, crisp to the touch, and sound hollow when tapped. Smaller ones will take about 15 minutes, popover- or skillet-sized ones will take around 25 minutes.
  • Serve immediately, or cool completely, transfer to a zipper-lock freezer bag, and freeze for up to 3 months. Reheat in a hot toaster oven before serving.

NOTES:

Serve immediately, or cool completely, transfer to a zipper-lock freezer bag, and freeze for up to 3 months. Reheat in a hot toaster oven before serving.

I used his recipe and the puddings were perfect!

Then again we aren’t Brits. They may come in and give their way of making Yorkshire Pudding.

The fun part will be trying them all!

Even the experts can’t agree on some main cooking methods and practices.

I was most impressed on the testing and complete studies by J. KENJI LÓPEZ-ALT CHIEF CULINARY ADVISOR at Serious Eats.

Here are 8 Myths he debunks. I coudn’t have summarized it better.

Theory #1: Cold Batter

Depends on what you want. Warmer batter will create taller, crisper puddings with a more hollow core, but colder batter will create denser puddings with a more distinct cup. If you are the type who likes to make a separate onion gravy to pour inside the puddings as a first course, colder batter might be for you

Theory #2: You Must Start With a Hot Pan

True (sort of). Your puddings will come out slightly higher and better-shaped with a hot tin, but it’s not the end of the world if you forget to preheat it. Just don’t try it in a full-sized skillet.

Theory #3: Rest the Batter at Least 30 Minutes

True. In fact, resting at least overnight is essential if you are really after the best.

Theory #4: More Egg Yolks Make For Richer Puddings

True, but we don’t necessarily want richer puddings.

If lowering the amount of fat in a batter makes the puddings crisper and lighter, then the fat content the milk adds to the mix must also have an effect on the end results, right? That brings us to our next test.

Theory #5: Add Water for Crisper Puddings

True. But stick with plain water, leave out the bubbles and booze.

Theory #6: Beef Drippings Make the Best Yorkshire Puddings

Beef fat has more flavor than a neutral vegetable oil, but the choice of fat in your Yorkshire pudding can affect more than just flavor. It also has an effect on texture. Just like with deep frying, the more highly saturated your fat is (that is, the more solid it is at room temperature), the crisper your puddings come out. Puddings baked with vegetable oil will be limper than those baked with shortening, which will be limper than those baked with beef fat.

Theory #7: Don’t Open the Oven While Baking

If there’s one bit of advice you hear more frequently than any other, it’s this: Do not, under any circumstances, open the oven door while your Yorkshire puddings are baking. Everyone from Gordon Ramsay to Felicity Cloake advises against it. Your puddings will fall, they say. They will refuse to puff, they say. There is no evidence to that fact.

Theory #8: Oven Temperature Higher then Lower

Hot enough to cause intense rising, not so hot that the exterior burns too fast is the way to go. 450°F (230°C) is ideal. No convection. Some folks recommend turning the oven down towards the end of cooking to allow you to leave the puddings in the oven longer, thereby setting their exteriors more firmly so that they don’t deflate as much once you pull them out. Just don’t.

I hope you all find the perfect recipe for your family. You can’t go wrong!

There are as many version as there are Professional Culinary Chefs!

Let me know your experiences.

Yorkshire Pudding is made from milk, flour, water, eggs and beef drippings or other fat. The rest is highly disputed by cooks around the world!

Yorkshire Pudding

Yorkshire Pudding is made from milk, flour, water, eggs and beef drippings or other fat. The rest is highly disputed by cooks around the world
4 from 1 vote
Print Pin Rate
Course: Side Dish
Cuisine: English
Keyword: rolls
Method: Bake
Skill Level: Intermediate
Prep Time: 5 minutes
Cook Time: 1 hour
Total Time: 1 hour 5 minutes
Adjust Servings: 12 Muffins
Calories: 65kcal
Author: Marilyn

Ingredients

  • 4 large eggs
  • 1 cups Plus 2 teaspoons all-purpose flour
  • 3/4 cup whole milk
  • 1 Tablespoon Plus 2 teaspoons Water
  • 1/2 teaspoons Kosher salt
  • 1/2 Cup beef drippings, lard, shortening, or vegetable oil

Instructions

  • Combine eggs, flour, milk, water, and salt in a medium bowl and whisk until a smooth batter is formed.
  • Let batter rest at room temperature for at least 30 minutes.
  • Alternatively, for best results, transfer to an airtight container and refrigerate batter overnight or for up to 3 days. Remove from refrigerator while you preheat the oven.
  • Adjust oven rack to center position and preheat oven to 450°F.
  • Divide drippings evenly between two 8-inch cast iron or oven-safe non-stick skillets, two 6-well popover tins, one 12-well standard muffin tin, or one 24-well mini muffin tin.
  • Preheat in the oven until the fat is smoking hot, about 10 minutes.
  • Transfer the pans or tins to a heat-proof surface (such as an aluminum baking sheet on your stovetop), and divide the batter evenly between every well (or between the two pans if using pans).
  • The wells should be filled between 1/2 and 3/4 of the way (if using pans, they should be filled about 1/4 of the way). Immediately return to oven.
  • Bake until the yorkshire puddings have just about quadrupled in volume, are deep brown all over, crisp to the touch, and sound hollow when tapped. Smaller ones will take about 15 minutes, popover- or skillet-sized ones will take around 25 minutes.
  • Serve immediately, or cool completely, transfer to a zipper-lock freezer bag, and freeze for up to 3 months. Reheat in a hot toaster oven before serving.

Notes

Serve immediately, or cool completely, transfer to a zipper-lock freezer bag, and freeze for up to 3 months. Reheat in a hot toaster oven before serving.
©MARILYN’S TREATS. All images are copyright protected.

Nutrition

Serving: 1g | Calories: 65kcal (3%) | Carbohydrates: 8g (3%) | Protein: 4g (8%) | Fat: 2g (3%) | Saturated Fat: 1g (5%) | Polyunsaturated Fat: 0g | Monounsaturated Fat: 1g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 90mg (4%) | Potassium: 0mg | Sugar: 1g (1%) | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg
Tried this recipe?Mention @marilyn_lesniak or tag #marilynstreats!

Nutrition Information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Conversion Information We get a lot of requests to help with conversions especially between various countries like Canada, the U.K. and Australia. These tables should help you make those conversions. For your convenience we have included a Conversion Chart.

Disclaimer Unless indicated recipes influenced by cookbooks, magazines or family traditions.

Rich and tender beef, SO many veggies... This is the way to do pot roast RIGHT.
Pot Roast Crock Pot Weight Watchers
Rich and tender beef, SO many veggies… This is the way to do pot roast RIGHT. And only 5 points plus WW!!
Check out this recipe
What comfort food can be more healthy and delicious than Beef Chuck Roast with Vegetables and Herbs? Seconds of this wonderful recipe. That is what!
Beef Chuck Roast with Vegetables and Herbs
What comfort food can be more healthy and delicious than Beef Chuck Roast with Vegetables and Herbs? Seconds of this wonderful recipe. That is what!
Check out this recipe
Pot Roast done right. Add oil, beef broth, red wine, garlic and onions and your dish is done!
Caramelized Onion Roast
Did you know that bottom round roast is a lean meat that's an excellent source of many vitamins and minerals? And since it's available at most supermarkets at reasonable prices.
Check out this recipe

You might want to browse around my site a bit more and have a look at

  • My Recipe Index
  • Kitchen Tips
  • Meal Planning and Guide

Please read my Privacy Policy for more information on how your data is used.

Meet the Chef

blankI am Marilyn Lesniak. Writer, Photographer and Chief Bottle Washer behind the scenes at Marilyn's Treats. Don’t burn down the kitchen!! Let me help with my Kitchen Tips, Hacks and Recipes for all levels of Chefs. Read More…

Follow Marilyn’s Treats

Previous Post: « Cheesecake Drenched In Caramel
Next Post: Polish Creamy Dill Pickle Soup »

Reader Interactions

Comments

  1. blankJenne Kopalek says

    June 8, 2014 at 5:45 PM

    This just got tucked away for winter recipes 🙂

    Reply
    • blankMarilyn Lesniak says

      June 8, 2014 at 6:02 PM

      Thank you so much for the comment, and the compliments. These are like croissants, so flaky!

      Reply
  2. blankLavende says

    June 8, 2014 at 10:45 AM

    I’ve got a worldly palate but have never tried these before – a must to add to the list?

    Reply
    • blankMarilyn Lesniak says

      June 8, 2014 at 2:53 PM

      I was reading my British cookbook when I saw this. Kind of like a croissant and very light! I hope you try them. Thank you so much for commenting.

      Reply
  3. blankNicky says

    June 8, 2014 at 7:28 AM

    Marilyn, I have had Yorkshire Puddings before but have never made them. I didn’t realize they were so easy. I must bake them very soon for dinner.

    Reply
    • blankMarilyn Lesniak says

      June 8, 2014 at 2:51 PM

      I am so glad you have had them! My cookbook made them look so enticing. I am the one at the end of the tabing always sopping up salad dressing, gravy or egg yolk with my bread, just a bit at a time! And they are easy peasy? Thanks for commenting!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Meet The Chef

blankMarilyn Lesniak. Writer, Photographer and Chief Bottle Washer behind the scenes at Marilyn's Treats. Don’t burn down the kitchen!! Let me help with my Kitchen Tips, Hacks and Recipes for all levels of Chefs. Read More…

Find It Fast

Follow Marilyn’s Treats

Receive My Weekly Email

Please read my Privacy Policy for more information on how your data is used.

Can’t Find It?

Feature Pages

Conversion Chart Featured Image. Shows kitchen tools in Imperial and Metric.

Conversion Chart

Meal Planning is a habit that is easy to fall into. Getting your week of meals together ahead of shopping actually takes less time and removes the stress of thinking about dinner.

Meal Planning 101

This is the series named Tip Friday. It provides all types of Kitchen hacks and tips.

Tips That Help In The Kitchen

Whether you make a lot of cheesecakes, or this is your first you want to read these tips first! Bain Marie.

6 Tips to a Perfect Cheesecake Experience

Worst Crock Pot Meal Irish Soda Bread In crock pot prior to cooking.
How Not to Make The Worst Crock Pot Meal

Copyright © 2021 · by Marilyns Treats