Growing up in Ireland, Sunday was not complete without a roast beef dinner served with hot and crispy Yorkshire puddings. Those divine puffs of batter made everything taste extra special. Traditional Yorkshire puddings are always savory and cooked with the roast beef drippings which gives them a richer flavor to the American popover. Even though, it’s a simple recipe with just four ingredients, there is an art to getting Yorkshire puddings just right. Here are a few simple tricks to make perfectly cooked Yorkshire puddings and some top-rated recipes to get your started.
1. Smoking hot oil and super-hot oven
It is essential that your oven and the oil that you cook the batter in is smoking hot. You must heat the greased muffin tin for at least 5-10 minutes prior to adding the batter. When you ladle in the batter it should sizzle as soon as it hits the oil. If it doesn’t, put your muffin tin back in the oven until you hear that sizzle.
2. Fat matters
Traditionally meat was roasted on a spit, and the Yorkshire’s were cooked underneath by the dripping fat. These days, the beef drippings are placed in the muffin tin with a spoon, and the batter is cooked in the drippings. You can of course use olive oil/vegetable oil, but beef drippings certainly bring extra flavor.
3. The right tin
Some people make them in a large tray for convenience, but I think it’s worth making them in a non-stick muffin tin as you get maximum crispy edges. Popover tins can be used, but they’ll result in a firmer style Yorkshire pudding. Whatever tin you do use, make sure it’s a heavy tin which won’t warp at a high temperature.
Do not open that oven door in the first 15 minutes of cooking. If you are the impatient type, switch on the oven light, and gaze in through the glass to keep an eye on them. If you do open the oven door before they are puffed up and golden bronze in color, they’ll deflate immediately.
5. Timing must be just right
You must have all the elements of your meal ready just in time for the puddings to come out of the oven. When the Yorkshire puddings land, the rest of your dinner better be served on a plate. There is nothing worse than a sad, cold, deflated Yorkshire pudding. It takes a bit of practice, but when you make Yorkshire puddings with your roast dinner on a regular basis you will become an expert at getting them just right.
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- Don’t forget to make some Horseradish Sauce to with that roast dinner.