Yorkshire Pudding

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Yorkshire Pudding, sometimes shortened simply to ‘Yorkshires’ are a quintessential British side dish, hailing, unsurprisingly from Yorkshire, in northern England. Hugely popular throughout the UK, it is made from cooking a simple batter of eggs, flour, butter and milk in a very hot oven until it is puffed up, crispy on the outside yet wonderfully soft in the centre.

Yorkshires can be cooked in varying sizes and used in different ways. The two most classic uses, however, are as an accompaniment to a roast dinner, specifically roast beef, or in that other classic British dish, Toad in the Hole (See recipe here). Critical for me is that they are served with lashings of delicious gravy, either Onion Gravy or one made from the juices from the roast dinner.

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Yorkshires with Roast Turkey at Christmas?

Whether Yorkshires should be served with your Christmas Turkey or Goose or not is an annual, hotly debated topic across households and the press! Neither my husband nor I grew up having Yorkshires as part of our Christmas meal and we have therefore continued in that way. HOWEVER, as a huge fan of Yorkshires, I think they would be a wonderful accompaniment at Christmas, smothered in all that delicious turkey gravy. The biggest problem is how to fit them in the oven with the myriad of other sides being cooked!

Yorkshires on a Grazing Platter??

Yorkshires on a Grazing Platter?? Is she mad, I hear you ask! I kid you not, Yorkshires are seriously delicious served on this Fish Grazing Platter. They go particularly well with hot smoked salmon, (served hot!) and the Smoked Mackerel Pâté but would also work with Smoked Salmon Dip with Horseradish, Lemon and Dill or your fish pâté of choice.

The contrast in textures between the hot crispy, soft Yorkshires and the creamy pâté and smoky salmon is an utter delight. Adding some hot food to your grazing platter over New Year, when the weather is cold and miserable, is surely a wonderful idea? The Yorkshires are best served and eaten as soon as they come out of the oven – trust me, they will disappear extremely quickly!

I cannot claim this idea as my own. This is from the genius, who is Jamie Oliver! See here for his Creamy Smoked Trout and Horseradish Pâté with Yorkshire Pudding recipe.

How to make Yorkshire Puddings:

Collect all your ingredients together:

To cook –

• melted goose fat, duck fat, lard, dripping or oil such as vegetable or sunflower oil or you can use olive oil

For the batter –

• plain/all-purpose flour
• fine salt
• freshly ground black pepper
• eggs
• unsalted butter, melted or vegetable oil
• water
• milk – I use semi-skimmed

Tins –

• you can make individual Yorkshires in deep muffin tins, ( I use my silicone muffin tray but metal tins work really well too, OR
• you can make a large one in a baking dish or cast iron pan. You can use:
  • an oblong tin roughly 20cms/8in x 26cms/10¼in,
  • a square tin 23cms/9in x 23cms/9in, or
  • a round tin 25cms/10in in diameter.

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Now whip them up!

1. First turn the oven on high to heat up
2. Next, prepare the tin/s. Add 1½ teaspoons of your chosen fat to each muffin tin hole or the whole quantity to your baking dish. Use a pastry brush to ensure the base and sides of the tin are covered in the fat/oil.
3. Put the dish into the pre-heated oven to heat up for at least 5 minutes.
4. Add the flour, salt, pepper, eggs, melted butter and water to a bowl or jug and beat with an electric or a balloon whisk until mixed.
5. Scrape down the sides of the bowl, add the milk and beat on a slow speed until thoroughly incorporated. It should the consistency of double/heavy cream.
6. Pour the batter equally into the hot oil – I make one large or six large individual Yorkshires but you may prefer to make 8 slightly smaller individual ones.
7. Place in the centre of a very hot oven and bake for 20 – 25 minutes for the individual ones or 30 – 40 minutes for a larger Yorkshire.
8. They are cooked when the batter has puffed up, the outside is crispy and the inside is soft.
9. Serve immediately – they will deflate quickly so get them on the table as soon as possible.

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Top Tips

Make ahead tips:

• You can make the batter a few hours in advance – store it in a jug, covered and in the fridge, ready to pour into the tin when you are ready to cook them.
• Make and cook them in advance and pop into a preheated oven for around 8 minutes to re-heat.
• You can also make, cook and then freeze these wonderful Yorkshires. You can pop frozen Yorkshires into a preheated oven for around 10 minutes to re-heat.

Lyngen Lodge

Last April, we were lucky enough to be included in Chris Mathias’ 60th birthday celebration at Lyngen Lodge in Norway. Every breakfast and afternoon tea included incredible grazing boards. This is a fabulous recipe which I love to include on Grazing Boards and have therefore included it in my collection of recipes to celebrate the wonderful food we enjoyed there.

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