Unlike the sweet puddings you might be more familiar with, Yorkshire puddings are a savory English dish, named after the county of Yorkshire. They’re traditionally served with roasted beef and vegetables and are crisp on the outside and soft and pillowy on the inside. You can buy frozen Yorkshire puddings in the UK, but nothing beats the real thing when homemade with love! And these are completely authentic, especially if you use lard rather than oil to make them.
The recipe itself calls for very simple ingredients. You’ll need flour, eggs, milk, lard, salt, and pepper. It’s hard to imagine how crispy and delicious Yorkshire puddings are if you’ve never had them. They’re also simple to prepare. Although they usually accompany roasted meat, vegetables, and brown gravy, you can serve them in other ways. They’re good with golden syrup or maple syrup drizzled over them, or you could make “toad in the hole” – another British classic with link sausages in one big Yorkshire pudding batter.
Yorkshire puddings, or “yorkies” as they’re fondly called in England, are a simple side dish that pair beautifully with meat and gravy.
Why You’ll Love the Recipe:
If you’re getting tired of your usual accompaniments to roasted beef, you’ll love this iconic British recipe. Yorkshire puddings are deliciously crispy on the outside and soft on the inside.
How to Serve Them:
Either pair them with a roasted dinner or have them as a snack with syrup or honey drizzled over.
Ingredients:
- All-purpose flour
- Lard or oil
- Eggs
- Milk
- Salt and black pepper
Yorkshire Puddings
Ingredients
- 1 cup all-purpose flour
- 6 teaspoons lard or oil
- 4 eggs
- ¾ cup milk
- ½ teaspoon each salt and black pepper
Instructions
- Beat the eggs with the flour, then add the milk.
- Whisk until only just combined (don’t worry about a few lumps).
- Chill the batter for 30 minutes or overnight if possible.
- Preheat the oven to 425°F.
- Put ½ teaspoon of lard or oil in each hole of a muffin tin with 12 holes.
- Put the muffin tin in the oven for 10 minutes to heat up.
- Stir the salt and black pepper into the Yorkshire pudding batter.
- Put it back in the oven right away.
- Bake for about 17 minutes or until golden brown and puffy.
Can You Make These Ahead?
You can, but they’re crisper when served fresh from the oven.
Storage Instructions:
Leftover Yorkshire puddings should be kept in an airtight container in the fridge. Reheat them on a baking sheet in a 350°F oven for about 12 minutes.
Variations and Substitutions:
Feel free to use vegetable oil in place of the lard if you can’t get it or prefer not to cook with it.
