Yorkshire Pudding is an essential part of a traditional Sunday Roast. A Sunday Roast is a Sunday afternoon meal served in the UK consisting of a roast meat, gravy, potatoes, vegetables, and Yorkshire Pudding. When I told Charles that I wanted to make a Sunday Roast, his response was that I had to make Yorkshire Pudding.
If you are unfamiliar with Yorkshire Pudding, you probably saw the title of this blog post and expected it to be a dessert recipe. Yorkshire Pudding has a very confusing name. As an American, I think of pudding as a custard-like dessert. As someone who spends a good amount of time in London, I also understand that the word “pudding” is used interchangeably with the word “dessert”. But, Yorkshire Pudding is not a pudding and it isn’t a dessert.
Yorkshire Pudding is a savory pastry that is perfect for soaking up gravy. It doesn’t taste like much, but it has a delightful texture. It is slightly crisp on the outside and doughy on the inside. It’s vaguely like a croissant, it just isn’t buttery.
When I Googled how to make Yorkshire Pudding, I found Jamie Oliver’s recipe and video tutorial, which proved to be very helpful even though the cooking time and number of servings were way off. After careful testing, I have fixed the flaws in the recipe.
The great thing about Yorkshire Pudding is that it is made with very basic ingredients that you probably have at home already! You just need eggs, milk, flour, a pinch of salt, and sunflower oil.
If you want to substitute sunflower oil for something else, you can, but it must be a high heat oil. Olive oil, for example, is not a high heat oil and would burn if you used it in this recipe.
The process of making this recipe is simple. You whisk up the eggs, milk, flour, and salt. Then you let that sit for 15 minutes. Next you pour 1 tablespoon of oil into the bottom of a cupcake tin, filling only 9 of the holes. Turn your oven on to 375 degrees. Place the oil filled cupcake tin on a parchment lined baking sheet (this prevents oil from spilling onto the bottom of the oven later) and pop it into the oven for 15 minutes. You want the oil to get super hot.
Once the oil is hot, pour in the batter, being careful not spill it. Fill the tins right to the top (see what I was saying about preventing oil from spilling?). Then return to the oven for 25-30 minutes. You want the Yorkshire Puddings to be golden brown.
You can either serve them warm or at room temperature. Yorkshire Puddings get soggy after a day, so you want to bake them the same day you want to eat them.
How to make Yorkshire Pudding:
Yorkshire Pudding
Ingredients
- 3 Large Eggs
- 1/2 cup of All Purpose Flour
- 1 1/4 cup Whole Milk
- a pinch of Sea Salt
- 9 Tablespoons Sunflower Oil
Instructions
- Whisk the eggs, flour, milk, and salt together to make a batter. Let sit at room temperature for 15 minutes.
- Next, heat your oven to 375 degrees. Pour 1 tablespoon into the bottom of 9 holes in a muffin tray. Place the tray on a parchment-lined baking sheet (you want to prevent oil from falling onto the bottom of the oven and burning and this will become an issue when you add the batter later). Place the oil filled tray in the oven for 15 minutes, letting the oil get really hot.
- Pour the batter over the oil and into the 9 muffin holes. Place in the oven to bake.
- You will want to bake the Yorkshire Pudding for about 25-30 minutes, until it is tall and golden brown. You can serve warm or at room temperature.
Recipe Notes
You can either serve them warm or at room temperature. Yorkshire Puddings get soggy after a day, so you want to bake them the same day you want to eat them.
