A Yorkshire Pudding is the sign of a perfect roast meal. It is fundamental in mopping up all of the gravy and brings back a lot of good memories.
Yorkshire Pudding
Nothing says home cooked meal than a proper Yorkshire pudding as part of a roast.
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Servings: 6 people
Calories: 221kcal
Ingredients
- 2 large eggs
- 1 cup all-purpose flour 250 ml
- 1 cup milk 250 ml
- 1/2 tsp Salt 2 ml
- 2 tbsp beef drippings 30 ml
Instructions
- Combine the egg, flour, milk, and salt in an electric blender.
- Process at high speed for 2 to 3 seconds.
- Turn off the machine and scrape down the sides of the jar.
- Beat in the flour gradually, followed by the milk.
- Refrigerate for at least 1 hour.
- Beat the batter briefly and pour into the hot roasting pan.
- Place in a preheated 375F (190C) oven and bake for about 30 minutes, until the batter is crisp and brown and has risen up the sides of the pan.
- Cut the pudding into squares.
- Serve immediately.
Nutrition
Calories: 221kcal | Carbohydrates: 31g | Protein: 7g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 79mg | Sodium: 262mg | Potassium: 133mg | Fiber: 1g | Sugar: 2g
14 comments
I’m not the best in the kitchen, but these Yorkshire puddings came out perfectly.
They come out golden and crispy, with a soft, almost custard-like centre. Definitely my new go-to recipe. They were simply perfect.
These Yorkshire puddings were the perfect accompaniment to our Sunday roast. They rose so beautifully in the oven, and the crispy edges were just divine.
They came out crispy and golden, with a lovely fluffy middle. I can’t wait to make them again and again.
I’ve always made Yorkshire puddings without suet, but this recipe has changed my mind.
They rose beautifully and had the perfect combination of a crispy shell and soft middle. A real treat alongside my roast beef.
The suet adds a depth of flavour that you don’t get with oil alone. I’ll be making these again for sure.
The combination of milk and water gives them a nice balance, while the suet adds just the right amount of richness. A must-have with any roast dinner.
Crispy, golden, and delicious!
I love how light these Yorkshire puddings turned out. The batter came together easily, and they puffed up like a dream.
The batter was simple to make, and they rose high in the oven. I love the addition of the suet—it gives them a more traditional taste and texture.
These Yorkshire puddings are a step up from the usual recipe. The suet adds a really nice savoury note that makes them more flavourful than other puddings I’ve tried.
These are hands down the best Yorkshire puddings I’ve ever made. The texture is amazing—crispy on the outside, fluffy on the inside.
There is something about a Yorkshire pudding that make a decent roast into an amazing one. I love these and there aee never any leftovers.