Description
Yorkshire puddings bring British culinary magic to Sunday roast tables with golden, crispy edges and airy centers. Crisp exterior and pillowy interior make these classic side dishes irresistible when you want authentic English comfort on your plate.
Ingredients
Scale
Meat and Base Ingredients:
- 500ml veal jus
- 3 onions
- 25g butter
Fat and Oil Ingredients:
- 8 teaspoons (8 tsp) dripping or duck fat
- 25g butter
Liquid and Flour Ingredients:
- 200g plain flour
- 8 eggs
- 1 pint (568 milliliters) full-fat milk
- 100ml Madeira
- 25ml sherry
- 50ml red wine
Instructions
- Combine flour, eggs, and milk in a mixing bowl, whisking until smooth and lump-free. Refrigerate batter overnight to enhance flavor and texture.
- Preheat oven to 220°C. Place a small amount of fat in each tin and heat until it reaches smoking point, ensuring an ultra-crispy exterior.
- Quickly and carefully pour chilled batter into extremely hot fat-coated tins, filling each about halfway.
- Bake puddings for 20-25 minutes until they dramatically rise and turn golden brown with crisp edges.
- Open oven door briefly to release steam, then reduce temperature to 200°C to stabilize internal structure.
- Continue baking for additional 5-7 minutes until puddings are completely puffed and deep golden color.
- While puddings are cooking, melt butter in a separate pan and slowly caramelize onions until rich and translucent.
- Deglaze onion pan with selected wines and rich stock, simmering until sauce thickens and develops complex flavors.
- Remove puddings from oven, allowing them to rest for 1-2 minutes to maintain structural integrity.
- Serve immediately, generously drizzling warm gravy over puffy, crisp Yorkshire puddings.
Notes
- Chill the batter overnight to develop deeper flavor and ensure a lighter, airier texture.
- Use beef drippings or vegetable oil for authentic crispiness, heating until smoking hot for maximum rise.
- Rest the batter at room temperature for 30 minutes before cooking to help achieve better volume and consistency.
- For gluten-free version, substitute regular flour with a high-quality gluten-free alternative like rice or corn flour.
- Prep Time: Overnight chilling (approximately 8 hours)
- Cook Time: 540 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 8
- Calories: 271
- Sugar: 3 g
- Sodium: 120 mg
- Fat: 17 g
- Saturated Fat: 7 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.3 g
- Carbohydrates: 16 g
- Fiber: 1 g
- Protein: 10 g
- Cholesterol: 160 mg