This recipe for Easiest Yorkshire Pudding is different from most others. Usually the recipe will call for the pan and the oil to be very hot indeed before pouring in the batter. But, for this version, the pan is cold. Not only that but the recipe uses just a minimal amount of fat or oil. Just enough to create a film on the sides and bottom of muffin cups.
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I was given the idea by my sister Margaret, who has been making her Yorkshires like this for years. Being a little sceptical I did some checking. I found an article online from the Dewsbury Reporter for cold pan Yorkshire Pudding. I also found a video, from Canada, where the presenter was using a recipe in a book from the 1930s, again using a cold pan. So, being intrigued I thought I must try it myself.
The recipe is different in one other respect too. That is the use of warm milk, making a warm batter. That probably helps to kickstart the rise in the oven.
Yorkshire Puddings, as you know, are crispy on the outside but soft and fluffy inside. That might surprise some if they use shop bought versions which often have entirely the wrong consistency. So, for this recipe to be good it had to produce Yorkshires with the right consistency.
I ought to mention that in this recipe I use some sage and onion. That is so that I might check whether they are worth making for Christmas. But those ingredients are entirely optional. Indeed you can even use other flavourings if you wish, again optional.
Ingredients
This recipe has just a short list of ingredients, particularly if you omit the optional ones.
Flour – Bread flour is best, since it has a high protein level. However I have tested the recipe with plain/all purpose flour and it works very well too.
Eggs – Medium in UK/Europe and large in North America.
Milk – whole, semi skimmed(2%) or skimmed milk will all work well.
Salt – for seasoning.
Dried Sage – This is optional and I use it to emulate the flavour of stuffing for Christmas.
Onion Powder – This is optional and, again, is to emulate that stuffing flavour.
Oil – Just the lightest amount to very thinly coat the muffin cups. Beef dripping or lard will work too, in the same way.
Process For Making Yorkshire Pudding
This different method keeps things very simple indeed. The important thing is to have the oven preheated by the time you make the batter. The temperature for the oven is 205C/185C Fan/400F.
Heat the milk to about 46C(115F). As it heats mix the flour, salt, dried sage and onion powder together in a large bowl of jug. A jug makes it easy to pour later.
Pour beaten egg into the flour and whisk together, slowly adding the warm milk until you have a smooth, quite runny, batter. A few small lumps wont matter.
Pour the batter in equal amounts into 8 holes of a muffin pan, that has a very thin film of oil in the cups.
Put the pan into the oven and bake the Yorkshire Puddings for 25 to 30 minutes. They should rise up very well and brown all over.
Take them out of the oven and serve them immediately.
My Bake
I let my Yorkshires bake for 27 minutes. At the halfway stage I was thinking that this was a disaster in progress, since they hadn’t started to rise. Indeed they appeared to be setting. However, I was mistaken. Within a minute they bloomed massively, coming up over the top on the muffin pan. Then as the remaining time went on the browning and crisping occurred.
So, I took them out of the oven and within a couple of minutes I opened one up and had a taste. Crisp on the outside and yet with the fluffy custard-like chewiness inside, the texture was perfect. The taste was great too, with mine having that sage and onion hint they I was going for.
Although these are best eaten immediately you can also reheat them in a moderate oven for a few minutes to crisp them again and they will be just as good.
Another very good recipe is Spanish Tortilla – Quick & Easy.
Easiest Yorkshire Pudding – Delicious
8
servings10
minutes30
minutesKeep the screen of your device on
Ingredients
130g(2/3 cup + 3 tbsp, base on scooping packed flour into a 250ml cup) bread flour
2 medium eggs (large in USA), beaten
240ml(1 cup) milk
3g(1/2 tsp) salt
.5g(1/2 tsp) dried sage – optional
.5g(1/2 tsp) onion powder
Oil to lightly coat pan
Directions
- Preheat the oven to 205C/185C Fan/400F
- Very lightly grease the cups of a muffin pan with oil, wipe off any excess.
- Put the flour, salt, dried sage and onion powder into a large bowl or jug, and stir to combine.
- Heat the milk until warm, about 46C(115F)
- Add the eggs into the flour and start to whisk into a paste.
- Gradually add in the milk, whisking all the while, until it is all mixed in and the batter is smooth and runny.
- Divide the batter equally into 8 holes of the muffin pan.
- Place the pan into the oven and bake for 25 to 30 minutes, until the Yorkshire Puddings have rise well above the top of the pan and have turned a nice brown colour.
- Remove from the oven and serve immediately.
The texture of Yorkshire Pudding is incredible—crispy edges, soft inside. It’s hard to resist going back for seconds.
Yes indeed.