Easy Yorkshire Pudding Recipe with Onion Gravy Recipe (2024)

FAQs

What is a substitute for beef drippings in Yorkshire pudding? ›

Bacon fat: Save some of the grease from your morning bacon for smoky, salty Yorkshire puddings.

Plain flour is best for well-risen, puffy Yorkies. It's actually the combination of hot oil and the subsequent steam that makes them rise, which is why it's important your oil is sizzling when you add the batter and you don't open the door while they're cooking.

Sieve the flour into the milk and egg mixture and beat again using an electric or hand-whisk to create a lump-free batter resembling thick cream. Finally, pass the batter through a sieve into another bowl or jug. Leave the batter to rest in the kitchen for a minimum of 30 minutes to several hours.

Butter is unsuitable as it burns very easily but olive oil also has a relatively low "smoke" point and so is not the ideal choice. Instead choose a fat with a high smoke point such as vegetable or sunflower oil, lard or solid vegetable shortening (eg Flora White, Trex, Crisco).

Resting the batter really does result in better-risen Yorkshire puddings with an airier texture (rather than chewy). About an hour is sufficient to allow the starch molecules to swell, giving a thicker consistency, and for the gluten to relax.

This needs to get to the exact temperature and be piping hot to ensure the maximum sizzle for the maximum rise in those puds! The oven temperature you'll need is around 220oC / 200oC Fan. What oil is best for Yorkshire puddings? We believe that a cold pressed Rapeseed Oil is the best oil for the job.

These days, the beef drippings are placed in the muffin tin with a spoon, and the batter is cooked in the drippings. You can of course use olive oil/vegetable oil, but beef drippings certainly bring extra flavor. If you are using oil, remember that the best oil to make Yorkshire puddings will have a high smoke point.

Soy sauce. Surprisingly, soy sauce is a good replacement for beef broth. Similar to liquid aminos, soy sauce needs to be diluted before adding it to your recipe. Mix about a tablespoon of soy sauce into a cup of water to replace one cup of beef broth.

Resting the batter overnight is key for developing better flavor. Forget about cold batter: letting it rest at room temperature helps it rise taller as it bakes. A combination of milk and water gives the Yorkshire puddings extra rise and crispness.

It would be a poor substitute. Absolutely do not use milk in yorkshire puddings! It makes them soft and doughy. Cold water and a thoroughly good whisk to get plenty of air into the batter.

Should Yorkshire pudding batter be thick or runny? ›

What consistency should Yorkshire pudding mix be? For perfect Yorkies, you need a consistency of heavy cream, so really quite runny but not milk-runny. To make sure you achieve this I suggest pouring half of the liquid in and then slowly adding more until you reach the consistency.

Remember to (carefully) flip

Another top tip from Adam: to avoid soggy bottoms, try flipping your Yorkshire puddings two-or-three minutes before the end of cooking time. It will dry the bottoms out and ensure you get a nice, even crunch. But remember to flip them carefully, using a utensil; they'll be boiling hot!