The secret to getting gloriously puffed-up Yorkshire puddings is to have the fat sizzling hot and don’t open the oven door! Roast beef just wouldn’t be the same without crisp Yorkshire puddings. This is yorkshire pudding premium piece of content available to registered users.

A star rating of 0 out of 5. Try our parmesan and thyme yorkies for a Sunday roast side. A star rating of 5 out of 5. Take all the best bits of a roast dinner, and wrap it in a fluffy, indulgent Yorkshire pudding wrap. Not just an accompaniment to your Sunday dinner, you can also use Yorkshire pudding as a base for a delicious dessert. Meaty sausages enveloped in crispy batter, plus, a special onion gravy to really top it off.

We think it’s better than mum’s! Enjoy this Yorkshire pud with mushrooms and poached eggs for brunch or as a handsome vegetarian main course. A Sunday dinner staple that you can now enjoy even if you’re vegan. Perfect for kids on the go – and healthy too. Revamp the Yorkshire pudding and create a savoury Dutch baby pancake, filled with ham, cheese and broccoli.

14632 522 261 522 0 405. We earn a commission for products purchased through some links in this article. Fluffy and risen with no undercooked or overly dough section — this is our ultimate Yorkshire pudding recipe, and we think they are downright perfect. However, if you’re making Yorkshire puddings from scratch and not straight from the packet, it’s important to follow the right steps so you don’t get yourself into a tizzy. If your fat isn’t hot enough, this may be what causes an unrisen Yorkie. The cold batter and hot fat combo results in a much better Yorkshire pudding, so make sure that your oil has been heating up in the oven for at least 10 minutes.

If you can, we do really recommend using beef dripping or goose fat — it makes your Yorkshire puddings taste a million times better. But we get it, that’s not for everyone, so a good, neutral oil, like vegetable oil, will work just as fine. Its smoking point is nowhere near hot enough for what you need. Plain flour is all you need in a Yorkshire pudding batter as it’s the eggs that help them rise.

This is a really crucial step. Allowing the batter to rest will result in a well-risen, airier Yorkshire pudding as it allows the starch molecules to swell and the gluten to relax. We reckon 40-60 minutes will be fine, but if you can, make the batter the night before. I want more flavour — can I add herbs? For a jazzier take on Yorkshire puddings, throw in some chopped herbs like thyme or sage or even a pinch a mustard powder into the batter. Can I freeze my Yorkshire puddings? If you’re looking to save some time, you can make your Yorkshire puddings in advance and freeze them.

Just make sure that once they’ve cooled, you wrap them tightly in cling film and foil before placing them in the freezer. To reheat, pop them on a baking tray in a preheated oven for around 8-10 minutes until they’re crisp. What can I do with leftover Yorkshire puddings? Whether that’s rolling them around in some cinnamon-sugar, filling them with ice cream and a drizzle of chocolate sauce, or loading them with whipped cream and chopped fruit. Think of it this way — Yorkshire pudding batter is essentially pancake batter.