This is the last recipe in our month of British cooking. Yorkshire pudding is a savory side dish traditionally served with a roast, and traditionally would use the roasted meat drippings (fat) to make the puddings. You can absolutely do so, but we’ve included a vegetable oil version too. They’re the older brother of popovers, and they go perfectly with a roasted dinner, whether meat or veg or both.
We talk you through making Yorkshire Pudding in Episode 235 of our podcast. If you enjoyed these Yorkshire Puddings, you may also like our recipes for Shepherd’s Pie and Easy Kedgeree.
Ingredients
2 cups all-purpose flour or gluten free 1-1 flour
4 large eggs, room temperature
2 cups milk or plant based milk
¼ cup vegetable oil or drippings from roasted meat
Directions
Preheat the oven to 450 degrees F. You’ll need a 12 cup muffin tin or 2 6 cup tins.
Whisk milk and eggs together in a large mixing bowl. Whisk in flour until frothy and well blended. Set aside.
Place 1 teaspoon drippings or vegetable oil into each cup of a 12-cup muffin tin.
Place the tin in the preheated oven until oil is smoking, 5 to 10 minutes. Remove from the oven and quickly ladle about 1/4 cup batter into each cup.
Return to the oven and bake for 30 to 35 minutes until puddings have risen and are golden brown. Serve immediately.