How To make a 4 Ingredient homemade Yorkshire Pudding!

This delicious Yorkshire pudding Recipe never disappoints! Crispy on the outside, soft on the inside. Learn how to make a homemade batch of warming batter puddings, perfect for traditional Roast dinners, or…just pile them up! Cover them with gravy and tuck in!

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Pile them High!

Who doesn’t love a pile of Yorkies with their Sunday Dinner? I do, my kids do…in fact they count them! They like to make sure mama didnt rip them off by giving their brothers or sister more than them! I tell you, Its Yorkshire Pudding wars in my house on a Sunday! Today I am sharing with you what my kids call ‘the best Yorkshire puddings in the world’-direct quote. But first a little history…

Yorkshire Pudding history

So where did these savoury little puds come from? The Yorkshire Pudding is indeed named after Yorkshire, an historic county in the North Of England, famous for The Bronte Sisters, Wensleydale Cheese (More Cheese Gromit!) stainless steel and this delightful batter pudding! The first mention of the Yorkshire pudding was in the 1747 publication by Hannah Glasse ‘The Art of Cookery made Plain and Simple‘ described simply as a light and crispy batter pudding, it was the beginning of a long love affair that would span generations and millions of sunday dinners!

The Original Purpose Of the Yorkshire Pudding

Today we serve Yorkshire Puddings ‘on the side’ they are an accompaniment to the main dish…something to mop the gravy up with! But originally they were not included with the main meal but served as an appetiser before hand. This was due to the fact that meat was expensive, the Yorkshire Pudding acted as a ‘Filler’ a way to fill stomachs and so require less meat on the main meal…this allowed a families meat supply to stretch further.

But Isnt a Pudding Supposed to be sweet?

Well, that all depends on where you come from. In the UK the original definition of a ‘Pudding’ spans way back to the first Century BC! The ‘pudding’ was developed from the sausages the ancient Romans brought to our lands. ‘Puddings’ were a savoury bake, meat based and sausage-like- for example, black and white puddings.

It wasn’t until the late 18th Century that the puddings changed from meat based to batter based. So you see, in England, the Pudding has always been regarded as a savoury dish and not a sweet one.

Did You Know there is a Yorkshire Pudding Day!

Yep! So beloved is this dainty batter pudding that in the UK it has its very own day! On the First Sunday of February, the Yorkshire Pudding is celebrated all over the country and honoured for its centuries-long service to our dinner plates! National Yorkshire Pudding Day has been celebrated in the UK since 2007. In 2008, the UK’s Royal Society for Chemistry declared – “A Yorkshire pudding isn’t a Yorkshire pudding if it is less than four inches tall.” Referring to the rise accommodated by the hot oil its cooked in. So there you have it, the taller the better!

How To Make Yorkshire Puddings

The Key to the Perfect Yorkshire pudding-The perfect Yorkshire Pudding mixture needs to be light and airy and baked in a hot fat to ensure a good rise. Here is how I make mine…

What You’ll Need To Make Yorkshire Puddings

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Measuring Jug

Digital Scales

Mixing Bowl

12 hole muffin Tin

Hand Whisk

(As alway the full detailed recipe can be found at the end of the post on the recipe card)

Ingredients

• Plain Flour
• Salt
• Eggs
• Milk
• sunflower oil, for cooking

Instructions

• Pre-Heat the oven to 220 C
• Take a 12 hole Muffin baking tray and Place 1 tablespoon of vegetable oil in each hole. Place the Muffin tray in the oven for 5-8 minutes, while you make the batter.
• To make the batter, place the flour and eggs in a bowl and beat togethor
• Gradually add the milk and continue beating until completely lump free.
• Add a pinch of Salt and stir
• Remove the Hot Muffin Tray from the oven and pour the batter mix into each hole until almost a half full. *Be Careful of spatter-The oil will be searing hot and will splutter once you pour in the batter.

• Place in The oven for 20-25 minutes until golden
• Serve immediately with lashings of Gravy!

During Cooking

As tempting as it may be, please resist the urge to open the oven and take a peek during cooking! I know it will be hard, the anticipation is all consuming…will they rise, won’t they? In my Oven they take 20 minutes to reach perfection, but do not open the oven door until that time, you risk collapse! Allowing cool air into the oven will only result in your perfect puds deflating and sinking.

Bake in The Middle

Place your Yorkshire puddings on the middle shelf of the oven. This allows for an even colour, beautiful crispness and a good rise

How To store Yorkshire Puddings after cooking

Allow them to cool then pop them in a Freezer Bag and freeze for up to 1 month. To reheat, cook them from frozen on a baking tray at 210c for 3-4 minutes

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Did You Make This Recipe?

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