Yorkshire pudding is a baked pudding made from a batter of eggs, flour, and milk or water. It is a popular side dish in England, and can be served in many different ways depending on its ingredients, size, and the rest of the meal. 

As a main course, it is often served with meat and gravy, traditionally roast beef, as part of a traditional Sunday roast.

Ingredients :

125g plain flour

300ml whole milk

3 large eggs

A pinch of salt

Fat of choice:

·       Beef drippings: Traditional and full of flavour

·       Oil: Neutral vegetable oil with a high smoke point

·       Bacon fat: Adds a smoky, savoury note to your puddings

Serves : 4

Cooks In : 30

Difficulty : Easy

Preparation Method :

Whisk the flour, milk, eggs, and salt in a mixing bowl until smooth and lump-free. Allow the batter to rest for at least 30 minutes, or up to a few hours, at room temperature.

Preheat your oven to 220°C (200°C Fan/Gas 6). Generously grease a muffin tray with your chosen fat and place it on the lower rack of the oven for about 5 minutes to heat.

Whisk the batter again, then carefully remove the hot muffin tray from the oven. Pour the batter evenly into each well, filling them halfway. Return the tray to the oven and bake for 20–25 minutes until puffed and golden. Avoid opening the oven door while cooking.

Serve immediately alongside your roast dinner.

Challenge: Try Toad in the Hole

Toad in the Hole is a hearty and delicious British dish that's perfect for a cozy night in. It's made with sausages nestled in a fluffy Yorkshire pudding batter and typically served with onion gravy and vegetables.

Traditionally, Toad in the Hole was made with other meats, like rump steak and lamb's kidneys. But these days, you can find vegetarian and vegan versions too, so everyone can enjoy this classic dish.

Ingredients

As above, plus 6 to 8 British Sausages

Preparation Method

Place the sausages in the tray and cook in the oven until browned, then pour the Yorkshire pudding batter around them. Bake at 220°C until the pudding is puffed and golden.

Serve with gravy, mashed potatoes, and your favourite vegetables.

Tips :

·       Rest the batter for 1–2 hours at room temperature for the best rise.

·       Thin batter, similar to pancake consistency, ensures light and airy puddings.

·       Always preheat the muffin tray and fat until hot to create the steam necessary for a good rise.

·       Keep the oven door closed during baking to maintain the high temperature.