The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Yorkshire puddings

qahtan's picture

Yorkshire puddings

There are probably many that disagree with my recipe but I feel my pictures say it all, it works.

For my 6 fairly large puddings I used, almost as soon as I have had breakfast.

  2 large eggs right from the fridge

  1/3 cup flour, yesterday I used the same flour as I use for my bread

  and about 1/4 to 1/3 cup cold water right from the cold tap.

 Mixed all in a large bowl with balloon whisk, it's a job to get it to blend well. so I let it be a bit lumpy looking, mixture looks like heavy cream, sorta slow to pour.

this mix is then poured into a small jug, and the jug placed in the fridge, till I want to cook the pudding about 8 hours later.

I then heat my oven to 400f, spray my pans  with a quick spray of  Pam, place empty pans in oven to heat about 3/4 mins, remove pans from oven, divide the pudding mix into the hot pudding pans, place in oven and bake about 40 minutes, or until puffed and golden.

I do have a little story that goes along with Yorkshire puddings, I am a Londoner and these puddings are/were very popular when i was younger, My mum often made them

and it never failed when they were in the oven and you could see them rising, my mum would always say, "oh, I don't know whats happened to those Yorkshires," hence every one would look through the oven window and see all these gorgeous pudding

 puffing up like clouds. And strangely enough I seem to do the same as my mum always did........ :-))))  qahtan.  

Pablo's picture

What makes them rise?  They are beautiful.  I've been meaning to try Yorkshire pudding.  No rising agent, though?  I'm baffled.


qahtan's picture

As you can see by the recipe there is no raising agent in them,, like many recipes that do not require any raising agent to make them rise,  ie- Genoise sponge as well souffle etc, it's in the eggs.  try it... qahtan

Pablo's picture

Yeah, I will try them.  I'm, obviously, kind of new to cooking beyond making things like baking powder cakes, yeasted breads, etc.  This is all quite interesting.  Baking is a BIG world!


hanseata's picture

Pfitzauf is what they're called in Germany, and Popovers here in Maine.

Tea and freshly baked Popovers with butter and strawberry jam, in a garden overlooking Jordans Pond and the mountains of Acadia National Park - no better way to enjoy them that I can think of...


kelv1969's picture

I've never made them with water. My mother always used just one egg and milk, with plain flour. I've used different ratios of milk, eggs, flour and I find if the mixture is the consistency of single cream (regardless of ratios), the Yorkshire puddings rise nicely. I have never left the mixture to stand. I will give your version a go though. 

 In our household, any left over puddings were used for tea with a spread of jam. So, lovely sweet or savoury. 

golfermd's picture

I love them but never had the courage to actually make them. This convinces me that it would be neat to try.