I tried for a long time to master Yorkshire Pudding and considering it is just not right or acceptable to have a nice roast of beef without them, it was a very sad situation. I can’t believe I am admitting this but, (whispering voice) I had to buy store bought, factory made ones! I know, unacceptable, but I just could not seem to get them to turn into their big and crispy and delicious selves!
One day I was reading a magazine article. I can’t even remember where, when or what magazine but it offered a tip to “perfect” Yorkshire Pudding. I figured what did I have to lose? So I tried it, and they really were “perfect!)
Below I will walk you through my steps for making them as well as the BIG tip that changed my Yorkshire Pudding Woes! (Well, I guess there are 2 tips but the one to me is the main one). I changed a few little things from the traditional way there are made but they still turn out wonderfully!
There are the ingredients I use. ingredients you likely have on hand at all times, unless like me, you forget things on a regular basis…even the basics!
First main tip: Make sure your eggs have been left out to get to room temperature. I don’t know why this makes such a difference, but trust me IT DOES! (If you are like me and sometimes don’t remember to do this I also learned a little trick to get around this. All I do is heat up the milk before I add everything else. Just make sure you beat the eggs and add them as the last ingredient so they don’t try to scramble from the milk being heated).
The first thing you need to do is heat your oven to 400 degrees and pour 1 TBSP of Olive Oil in each cup of your muffin tin ( I use Olive Oil instead of bacon grease like my parents did because one, gross lol, and two, I get ill from eating any kind of meat and even though I can’t have the roast I am certainly not missing out on these. Oh and it’s healthier). I keep one old muffin tin that I use just for Yorkshires. It’s old and it’s ugly but that is all I use it for. One the oven is heated up place the muffin tin in the oven while you mix up the batter.
Beat the eggs until fluffy. Add the milk, flour and salt to the egg mixture and stir until just blended. A few little lumps are okay, you don’t want to over beat them!
Second and most important tip: In order for the Yorkshires to turn out correctly the oil needs to be literally smoking before you add the batter. It is hard on the eyes when you take the pan out of the oven but this is necessary for them to turn out. Just be careful removing the pan from the oven…. hard lesson learned on this end…. very hot oil – skin, not a good combination!( I will try to get a picture with the smoke coming out of the pan.)
Remove pan from the oven and half fill each muffin cup, as quickly as possible but not to the point you have oil splashing up. I use a small soup ladle so they each get the same amount. They will start to sputter as soon as the batter hits the oil.
Put them straight back in the oven and let them bake at 400 degrees for about 10 minutes and then turn down to 375 degrees and cook for an additional 25 minutes. If you like them really crispy for the gravy you can cook them an additional 5 – 10 minutes.
Remove from oven and enjoy with your favourite roast and gravy. If you are not eating them that same day ( I do make them ahead of time quite a lot) just make sure to transfer them to a heat resistant plate or a baking pan so that they are not sitting in grease for a long time!
I freeze them in big baggies and then just reheat them in a pie pan for about 5 – 10 minutes, uncovered at 350 until they are crispy again. They will wilt a little bit once they are no longer hot from the oven but they are still delicious and I just like having them on hand, just in case!
I hope these tips will help you to master the art of Yorkshire Pudding as I did!
Yorkshire Pudding Recipe
Preparation Time: 5 minutes Cooking Time: 35 – 45 minutes Serves: 6
- 4 Eggs at room temperature
- 1 Cup Milk
- 1 Cup Flour
- 1 Tsp. Salt
- 12 Tbsp. Olive Oil
- Preheat oven to 400 Degrees.
- Add 1 Tbsp. Olive Oil to each cup of muffin tin.
- Place pan in oven, make sure it heats enough to be “smoking”
- Beat eggs in a large mixing bowl until fluffy.
- Add flour, milk and salt to eggs. Beat until just blended.
- If pan is smoking, remove from oven.
- Quickly (but safely) fill each muffin cup to the half way point.
- Return to 400 degree oven for 10 minutes.
- After 10 minutes, lower heat to 375 degrees and bake an additional 25 minutes. Note: if you like them crispier, leave in an additional 5 to 10 minutes.
- Remove from pan and serve immediately with your favourite roast and gravy!