Yorkshire Pudding Recipe

Yorkshire Pudding Recipe. There is a lot of acrimony and argument over this rather simple basic Yorkshire Pudding Recipe. I have come across so many different ways to make this, that my head spins; and people get very passionate that their way is best. Some Yorkshire Pudding recipes are 1:1:1 by weight, some recipes are 1:1:1 by volume, some recipes throw that ratio out completely and start from scratch with different proportions.
Some Yorkshire pudding recipes use milk, some Yorkshire pudding recipes use water, some use different flours or combinations of them... Do you bake it in a large tin, or individual muffin cups?

What follows are two recipes that we use - the first is the recipe from the video, and the second is the one that our Mothers used.

Yorkshire Pudding Recipe #1
Ingredients:
4 large eggs (about 200 mL)
Flour to the same volume as the eggs
Milk to the same volume as the eggs
2 mL (½ tsp) coarse salt
Beef fat / Lard / oil for the muffin tins

Method:
In a large jug whisk the eggs, then whisk in the flour and salt.
Slowly whisk in the milk, until a smooth batter is achieved.
Let stand 1-2 hours on the counter, or overnight in the fridge.
Preheat oven to 230ºC (450ºF).
Place 1½ tsp of beef fat or lard in each muffin cup, then place in oven to get it hot.
Moving quickly, fill each muffing cup ⅔ - ¾ full and then return to the oven.
Bake 25-30 minutes until a deep golden brown.

Yorkshire Pudding Recipe #2
Ingredients:
3 eggs
250 mL (1 cup) all purpose flour
2 mL (½ tsp) coarse salt
250 mL (1 cup) milk
Beef fat / Lard / oil for the muffin tins

Method
In a large jug whisk the eggs, then whisk in the flour and salt.
Slowly whisk in the milk, until a smooth batter is achieved.
Let stand 1-2 hours on the counter, or overnight in the fridge.
Preheat oven to 230ºC (450ºF).
Place 1½ tsp of beef fat or lard in each muffin cup, then place in oven to get it hot.
Moving quickly, fill each muffing cup ⅔ - ¾ full and then return to the oven.
Bake 25-30 minutes until a deep golden brown.
Makes about 8 - 12 individual muffin cups.

#LeGourmetTV #GlenAndFriendsCooking

[aaronbenellis]

Don’t edit out your tangents and rambling; that’s why we love you Glen!

[mathewjbenson]

Hi Glen. Hi friends. I’m a Yorkshireman and have been given a Yorkshire Pudding recipe from my great, great Grandfather. It’s very close to the one you demonstrate here, but is half water, half milk. The full fat milk can weigh the batter down when rising, so the water helps to lift them and to give the very edges a crispy texture and crunch. I was told that we leave the mixture on the counter for at least 30mins to allow any lumps in the mixture to saturate- much like you describe on your pizza dough video. I think you call it hydrating the flour.
Love the videos. Thank you.

[davidsharples]

I’m from northern England and I can confirm this is the best recipe, however I typically add a table spoon of ice water to the mix prior going into the pan. You can also add 1 extra egg white to make your Yorkshire puddings truly massive. For clarity Yorkshire pudding should be as tall as possible crispy and not cakey.

[OptimusWombat]

Julie's always so cheery when she arrives.

[gardengatesopen]

My mom used to cook this for my Dad when I was a kid..
He grew up in Scotland, then moved to the states at age of 13. After that, his mom didn't make this very much.
I never really understood what the big deal was to my dad, about having this on the menu.
I know his parents weren't those of means when in Scotland, and dad said having this was always a treat.
Now, as an adult, I get it.
Revisiting our childhood with food is always fun!
Thanks Glen! ♡♡♡

[JT-pylv]

I love Yorkshire Pudding. 40 years ago I lived in Salmon Arm BC. There was an old man there in his late 80's. He had fled Sweden during WWII and moved to Canada. He raised goats and sold raw goat milk and raw goat cheese. He would invite me over for a traditional British Sunday dinner 2-3 times a month and would serve roast beef and Yorkshire pudding. He made the BEST gravy in the world. I don't know what his recipe was, but I'm sure that he used goat milk in his Yorkshire pudding. I sure wish he was alive today... What a fond memory that you reminded me of. Thank you !

[danamcadams]

I know this is an older video, but I just recently found your channel and have been binge watching. My late husband was from Hamilton Ontario, and loved his Yorkshire pudding. Being from Texas, I had heard of but never seen or tasted it (and had certainly never made it) Trying to ease his culture shock from Canada to Texas, I started my attempts. Over the years there were too many fails to count, but some of them turned out awesome. We were together almost 15 yrs and the last time I made it for him, he told me it was almost what he remembered his Mother making. The recipe I settled on was 2 eggs, 1 cup flour, 1 cup milk and a pinch of salt. According to him, it was never made in individual servings, it had to be in 8x8 non stick pan. Sorry this is long and you'll probably never see it, but this particular video brought back a lot of memories. Thank you!

[domenicpolsoni]

Easily one of the best channels on YouTube. Thank you for brightening up my day.

[xmozzazx]

I love your take on cooking. People are so completely hell bent on their mother's recipe being the best, they don't even look to alter it. I was afraid of baking until the moment I realized how variable bread recipes were. I thought 2 extra ml of water might ruin what I was doing. One day when I was about 19 or 20, I asked my Grandma for her soda biscuit recipe. She copied it out for me and I went home and tried it. They came out ok, but nothing like hers. When I went back, she asked how they turned out and I was honest, explained how they were and she immediately starts telling me her deviations from the recipe. "Yeah, I add extra this, a little less of that" to the point I realized the recipe she gave me was just a learning lesson. I find your ways very similar to hers, that's why I am here.

[andreacarr]

I LIVE IN YORKSHIRE AND ONLY EVER USE WATER NOT MILK AND MY PUDDINGS NEVER FAIL . WELL DONE ON YOURS THEY LOOK FAB 🎄🎄🎄🎄

[GregHall]

I was already to jump all over this because no one I have seen makes Yorkshire pudding correctly but I have to commend you Glen. You have done a great job. My mother was a 6 year old girl in London while the bombs were falling and she remembers Yorkshire pudding and why it was made. Beef was extremely hard to get during the war and when families did get beef, there wasn’t much to go around. Milk was also hard to get and when families did have it, they weren’t going to waste in by using it to cook with. This, eggs, flour, and water, like you referenced, were used. Beef tallow was used to give the puddings a beef-ish flavor/taste and they were used to supplement the beef. Any variations to this aren’t really Yorkshire pudding but a they are a close approximation. I grew up with my mom and grandmother making Yorkshire pudding with every roast and it is a fond memory. Thank you you for doing this British delicacy honor.

[FragranceView]

I live in Yorkshire, I use less egg personally, but those look good to me! Need to eat them with gravy though, it's just wrong with jam.

[ROSEJADETEA]

Glenn So close! My family’s recipe whisk eggs, then add equal volume milk, whisk then gradually add flour until the right consistency is reached. Should just be able to see whisk lines. Then use a slightly wider dish as it allows the sides to puff up and be nice and crispy whilst the base gets nice, thick and fluffy, perfect for soaking up gravy!

[londubh]

Those looked gorgeous. I mix my liquid ingredients first and then add the flour, but I do it as Dutch baby pancake and pour the whole mixture into a hot cast iron skillet and pop it in the oven. I use butter and I don't have a problem with smoke with the high heat. The time I mixed the egg and flour and then added milk it didn't puff up that much. I think it is the addition of extra milk that makes them puff up more.

[CookwitchCreations]

I just used this method, but for a 1 egg version as it was only me eating it. SUCCESS! Thank you.

[OptimusWombat]

Love the sizzle when the batter goes into the pan.

[bouelf]

I'm making this right now. My mom made these only once when I was a kid and absolutely loved them. I never knew how they were called.
Thanks Glen!

[redbeard]

My sturdy, New England mother in law, uses AP flour, eggs and milk. Makes the batter maybe 30 minutes before using and only makes them when she has pan drippings from Prime Rib for the fat.

[jonnyg]

3 large eggs
125g plain flour
½ tsp sea salt
150ml whole milk
Beef dripping
The key ingredient everyone always misses!!
A good amount of white pepper

[jay]

They look great! Im from yorkshire and most people i know use beef dripping, lard or lacking those then goose fat.