Mum’s Yorkshire Puddings are one of the many things I thank my mum for. The soft yet crunchy texture that was perfect for picking up your peas and mopping up the amazing gravy. Serve as a side dish with a roast meal or as a dessert with cold custard and jam.
Yorkshire puddings are a time-honoured staple in British cuisine, renowned for their golden, puffed-up appearance and irresistible crispiness. Traditionally served as an accompaniment to roast dinners, particularly with beef, they are a quintessential part of Sunday roasts across the UK. But what makes these simple, humble puddings so beloved?
At their core, Yorkshire puddings are made from a handful of everyday ingredients, yet their magic lies in the technique. With a base of plain flour, eggs, milk, and a touch of water, these puddings rise to golden perfection, forming crispy edges with a light, airy interior. A pinch of salt and white pepper ensures they are well seasoned, while the addition of shredded suet gives the batter a rich, savoury depth, setting it apart from other puddings or popovers.
The inclusion of shredded suet in this recipe harks back to traditional Yorkshire methods. Suet, which is a hard fat found around the kidneys of animals, adds a richness and flavour that modern adaptations with butter or oil can sometimes miss. It gives the puddings a slightly denser texture, helping them hold their structure while delivering a more indulgent taste. This ingredient, though optional in many contemporary recipes, offers a nod to the origins of Yorkshire puddings when they were first created as a filling and economical way to stretch a meal further.
Eggs, of course, are the backbone of the batter, providing both structure and lightness. Free-range eggs, with their deep, rich yolks, contribute to the golden colour and flavour of the puddings. When whisked together with the milk and water, the eggs ensure a smooth batter that puffs up beautifully in the oven. The combination of milk and water is key to achieving the perfect consistency—too thick, and the puddings won’t rise; too thin, and they won’t hold their shape.
A crucial aspect of making Yorkshire puddings is the cooking method. The batter is poured into very hot oil, typically in a muffin tin or shallow roasting tray. The intense heat causes the batter to puff up dramatically, creating the characteristic light and hollow centre, surrounded by crisp, golden edges. The contrast between the crispy exterior and the soft, airy inside is what makes these puddings so moreish.
Timing and temperature are essential. The oven must be hot—preheated to around 220°C (425°F)—and the oil in the tin must be smoking before the batter is added. This ensures the puddings rise quickly and evenly, forming the iconic domed shape. It’s this combination of heat and speed that creates the signature texture of a Yorkshire pudding.
Yorkshire puddings have evolved beyond their traditional role alongside roast beef. Today, they’re often used in more creative ways, from being served as a starter with gravy to holding various fillings, such as sausages in the famous dish known as Toad in the Hole. They even make appearances in modern takes on British cuisine, sometimes offered as street food with a variety of savoury fillings.
However they’re served, Yorkshire puddings remain a beloved part of British culinary tradition. With their crispy edges, soft interior, and rich, savoury flavour, they are a delicious reminder of the simplicity and joy of good home-cooked food. Whether part of a Sunday roast or as a vehicle for more adventurous flavours, they are a dish that never fails to satisfy. My mum used to make these every roast lunch and the whole family would descend. Good memories.
Mum’s Yorkshire Puddings
These are one of my favouritess side dishes with a roast meal but also served with smoked salmon and horseradish as a meal on its own.
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Servings: 6 people
Calories: 101kcal
Ingredients
- 100 g plain flour
- 1 tbsp shredded suet
- 2 large eggs free range
- 200 ml milk
- 50 ml water
- ½ tsp salt
- 1 pinch white pepper
- oil for cooking
Instructions
- Preheat the oven to 220C/425F/Gas 7.
- Sift the flour into a bowl.100 g plain flour
- Add the salt, pepper, suet and eggs and beat with a fork to mix thoroughly.1 tbsp shredded suet, ½ tsp salt, 1 pinch white pepper, 2 large eggs
- Combine the milk and water in a jug and stir until mixed. Slowly add to the flour and egg mixture, stirring constantly, to create a smooth and creamy batter.200 ml milk, 50 ml water
- Leave the batter to stand for ten minutes.
- Pour two tablespoons of oil or beef fat into each of the cups of a muffin/cupcake tray. Place the tray into the hot oven and leave for 5-10 minutes, until the fat is smoking hot.oil
- Carefully remove the tray from the oven.
- Pour approximately 30ml of batter into each cup and return to the oven to bake for 10-15 minutes, until risen and golden-brown.
- Don’t open the oven and check on the puddings for at least ten minutes.
- Remove from the oven and serve.
- Enjoy
Nutrition
Calories: 101kcal | Carbohydrates: 14g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 5mg | Sodium: 173mg | Potassium: 66mg | Fiber: 0.5g | Sugar: 2g