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.
I can always tell when Yorkshire puddings are nearly ready because someone in the family suddenly appears in the kitchen, hoping to sneak the first one before dinner is served. There is something rather special about bringing a tray of freshly baked Yorkshire puddings to the dinner table. Before anyone has even picked up their fork, I can almost guarantee that somebody will be asking for another one! In our house, they have always been more than just an accompaniment to a Sunday roast. They are part of what makes a family meal feel complete.
I love how such simple ingredients can produce something so delicious. When they rise beautifully in the oven, with golden edges and soft, slightly chewy centres, I know everyone will be happy. Even better, they are wonderfully versatile. Although most people automatically think of roast beef, I happily serve them with roast chicken, pork or even sausages and onion gravy.
Of course, getting everybody around the table can sometimes be a challenge. However, Yorkshire puddings have a wonderful way of making a meal feel like an occasion. I often make a generous batch because somebody always wants an extra one. Besides, leftovers rarely go to waste in our kitchen!
One of my favourite things about homemade Yorkshire puddings is deciding what to serve alongside them. A good homemade gravy is essential, in my opinion. However, roasted vegetables, buttery carrots, green beans and fluffy roast potatoes all make excellent partners. For something a little different, try filling larger Yorkshire puddings with sausages, sliced beef or leftover roast chicken. They make lovely individual meals, especially when you add plenty of gravy.
There is also a rather lovely tradition of enjoying Yorkshire puddings as a sweet treat. My mum introduced me to this idea, and it is something I still enjoy. A warm pudding with cold custard and a spoonful of jam makes a surprisingly comforting dessert. You could also try golden syrup, honey, fresh berries or a little chocolate sauce. It might sound unusual if you have only ever eaten them with a roast, but I would certainly recommend giving it a try!
Another reason I enjoy making these at home is that they are relatively inexpensive. When feeding a family, finding dishes that are both affordable and satisfying is always welcome. A batch of Yorkshire puddings can help stretch a meal further without compromising on enjoyment.
I also think cooking traditional family favourites is a lovely way of keeping memories alive. Every family seems to have its own little tricks and preferences. Some like enormous Yorkshire puddings, while others prefer smaller ones with plenty of crispy edges.
Whatever your preference, these are the sort of homemade treats that bring smiles to the table. They may be simple, but sometimes the simplest things are the ones we remember most. For me, no proper Sunday roast would quite be the same without them.
Mum’s Yorkshire Puddings
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