Yorkshire Puddings
Yorkshire puddings aren't your usual dessert pudding; they are flaky and delicious English savory puddings made from just three main ingredients: flour, milk, and eggs.
This recipe is sure to become a favorite, perfect with a Sunday roast, topped with gravy, or our honey cinnamon butter.
When you first bite into the pudding, you'll be met with a flaky crunch followed by a soft middle. And to crown it all, a hollow center to soak up gravy, butter, or whatever your heart desires.
English food is often thought of as bland, with no flavor, and dull. And one would think with just three ingredients this may be the case! Surprisingly not, this recipe does have subtle flavor but is meant to be accompanied by other flavors.
We took an extended amount of time developing this recipe. There are so many recipes out there with key differences and details missing. Some aren't even Yorkshire pudding, even though they claim to be so. Many recipes looked like they made something more akin to pancakes. Rest assured, through numerous batches with trial and error; we found a recipe that works perfectly!
One of the main battles we dealt with was oven temperature. Other recipes were across the board on their suggestion. Ours uses 460 degrees initially to develop a rise and crisp outside, 350 degrees to cook the pudding, and a final flip to cook the oil out of the bottom. On our first test, the bottom became soggy and undercooked. Likely due to our oil not being hot enough. Then we made a batch that tasted like straight eggs, hence why we recommend only two egg yolks and the rest being egg whites.
The key to this recipe and any Yorkshire Pudding is the oil. This oil will help cook the puddings and ensure they rise properly. The oil MUST be hot enough before pouring in your batter. You also want to use an oil with a high smoke point (meaning it will burn at a high temperature), we use vegetable oil, but you can also use animal fats.
Yorkshire Puddings Vs. Popovers
These are incredibly similar; their batters are nearly identical: equal parts flour, milk, and egg. But how are they different? Beyond their country of origin, Yorkshire puddings from England, and popovers, a variation of the Pudding from the U.S., the pan is the largest difference. Popovers use a very tall pan to help promote a taller rise, while Yorkshire Puddings use a shallower pan or muffin pan to help create a more hollow center.
Both recipes also have different uses. While Popovers are cooked with butter at the bottom of the pan, hence why they are often thought of as sweeter, Yorkshire Puddings are meant for savory dishes. They are traditionally cooked with meat drippings instead of the recommended vegetable oil. That said, they have a similar batter and can be used for sweet or savory dishes.
Rising Agents
So what causes the famous towering rise of these puddings? As you mix the batter, air bubbles are beaten in. Once you put the batter in the oven, the bubbles become trapped and expand in the heat. Finally, these tiny bubbles merge into one big bubble and cause the pastry to grow vertically. The air is also trapped within the egg proteins to increase the famous rise!
History
The first recorded recipe came about in 1737 in "The Whole Duty of a Women," which called for placing the pan under a roasting spit with pancake batter. It took until 1747 for Yorkshire puddings to become truly popular in a book called "The Art of Cookery, Made Plain and Easy" by Hannah Glasse.
Unfortunately, the famous and much-beloved food turned for the worst in 1866 when Mrs. Beeton got it all wrong in her book. She explained that they should be cooked for an hour on low heat- many Yorkshireman blame her southern English origins for her great mistake!
In recent history, in 2007, a member of parliament (MP) sought to get Yorkshire puddings protected status, and though it hasn't happened yet, many are still fighting got it. However, in 2008 the Royal Society of Chemistry declared that a Yorkshire Pudding isn't a Yorkshire Pudding unless it's 4 inches tall... A recipe with a rich history becomes more popular by the day.
Tips and Guidance
- Ensure your oil is hot before adding in your batter. It may be wise to heat your oven for an extra ten minutes after your oven says it's done preheating. The oil should sizzle slightly when you add it to your muffin pan.
- Do not add more or less oil than what's prescribed in the recipe. You may need to adjust if you use a different size pan. However, two tablespoons will get you the perfect rise without becoming greasy.
- Ensure that the batter is beaten thoroughly. Often with flour, you don't want to overbeat the batter. However, if you don't beat it enough, there won't be enough air incorporated, and it will not be as tall of a rise.
- If you elect to add more egg yolks, be aware that the batter may have a stronger eggy taste.
We can't wait for you to enjoy this delicious recipe for Yorkshire Puddings; if you try this recipe be sure to let us know what you think of this English dish!
Cheers,
Chef Olson
"The Flying Chef"
Muffin Tin Size: 2x1.25 (Diameter: 2 inches x Height: 1.25 Inches)
