Let’s open the discussion on the best Yorkshire Pudding recipe, though that is always a tricky one. When I was researching my lovely little best selling book The Great Book of Yorkshire Pudding, interviewed so many people and whenever asked what the best Yorkshire pudding recipe is, I got a different answer every time. My conclusion is, if it works for you, then it is the best.
However, if it doesn’t then give this one a try.
This simple recipe for the best Yorkshire puddings has me christened the Yorkshire Pudding Queen (I still get embarrassed when people jokingly call me that) as it is now used all over the world. I am not. What I can do though is make a good pudding, and for that, I have to thank my mother, she was the one who taught me. Though over the years, our method had changed. What has not changed is my love for this delicious, traditional, British food and Sunday’s are the never the same without it.
Makes 12 muffin-sized, or traditional 4-tin puds
- 200 ml (1 cup) fresh, free-range eggs (approx 4 medium)
- 200ml (1 cup) cold milk
- 200ml (1 cup) plain flour (measure in a jug)
- A good pinch of salt
- 1-2 tablespoons duck fat, lard or vegetable oil
- Put the eggs and milk into a large baking bowl and beat to mix together. Sift the flour over, add the salt and beat again to combine. The batter will be lumpy but don’t worry about that.
- Leave the batter to stand for 10 minutes. Beat again vigorously this time, and the batter will now begin to smooth out. Rest again for another 10 minutes.
- Beat again and put to one side to rest for anything from 30 minutes to several hours. If you think on, give it a quick mix now and again. Do not put it in the fridge; just leave it covered with a cloth away from any direct heat.
- When you are ready to cook your puds, heat the oven to as hot as it will go 220 – 230°C (425F – 450F) is good.
- Place a pea-sized bit of duck fat or lard (½ teaspoon of oil) into each cup of the pan. Heat in the oven until very hot; the fat will be smoking ever so slightly.
- Add 2 tablespoons cold water and give your puds a good beat.
- Strain through a fine sieve into a large jug. Remove the pudding tin from the oven, ½ fill each cup and quickly get the tray back into the oven. Stand back and watch the magic happen.
- The puds will rise and turn a lovely golden brown, but please resist the temptation to open the oven door at any time. Risk letting the puds go slightly darker than golden and they will be cooked beautifully and will not sink.
Serving Your Yorkshire Puddings:
Remove from the oven and serve straight away with hot gravy; though Yorkshire puds will reheat, they are best eaten straight away.
Leftover puds are delicious cold with a little jam too!