Hairy Bikers Yorkshire Pudding Recipe

This Hairy Bikers Yorkshire Pudding Recipe is a light and crispy classic, which uses eggs and beef dripping. It’s a classic, foolproof recipe, ready in about 30 minutes.

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Hairy Bikers Yorkshire Pudding Ingredients

• 100g all-purpose flour
• 3 large eggs, beaten
• 200ml milk (whole milk is best)
• Pinch of salt
• 4 tbsp beef dripping or vegetable oil

How To Make Hairy Bikers Yorkshire Pudding

1. Prepare the batter: Sift flour and salt into a bowl. Make a well in the center and pour in beaten eggs. Whisk from the center, gradually incorporating flour to form a thick paste.
2. Add the milk: Slowly whisk in milk until batter is smooth and has the consistency of single cream. Let rest in the fridge for at least 30 minutes (up to 24 hours).
3. Heat the fat: Preheat oven to 220°C (200°C Fan/Gas 7). Add 1 tsp beef dripping or oil to each hole of a 12-cup muffin or Yorkshire pudding tin. Heat in the oven until fat is smoking hot (5–10 minutes).
4. Bake the puddings: Quickly and carefully pour batter evenly into hot tin. Return to oven immediately and bake for 20–25 minutes, until risen and golden brown.
5. Serve immediately: Do not open oven during first 15–20 minutes. Serve hot and crisp straight from the oven.

Recipe Tips

• How to get Yorkshire puddings to rise:
  Use very hot fat and avoid opening the oven door while baking.
• Can I make the batter ahead of time?
  Yes, resting for 30 minutes to 24 hours helps improve texture.
• What if I don’t have beef dripping?
  Vegetable oil works fine, but beef dripping gives a richer flavor.
• Why did my puddings collapse?
  They likely weren’t cooked long enough or the oven door was opened too early.
• How to make them extra crispy:
  Ensure the oven and fat are very hot before adding the batter.

What To Serve With Yorkshire Puddings

These puffed beauties are perfect with:

• Roast beef and gravy
• Bangers and mash
• Onion gravy
• Lamb or pork roast
• Vegetable medley

How To Store Yorkshire Puddings

Refrigerate:
Cool completely and store in an airtight container for up to 2 days.

Reheat:
Reheat in a hot oven (200°C) for 5–7 minutes until crisp again.

Freeze:
Freeze cooked puddings for up to 1 month. Reheat from frozen at 220°C for 8–10 minutes.

Yorkshire Pudding Nutrition Facts

• Calories: 100 kcal
• Total Fat: 6g
• Saturated Fat: 2g
• Cholesterol: 45mg
• Sodium: 50mg
• Total Carbohydrate: 8g
• Dietary Fiber: 0.5g
• Sugars: 1g
• Protein: 3g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I make Yorkshire puddings without a muffin tin?
Yes, use a shallow baking dish or cake tin for a large, shared pudding.

Do I need to rest the batter?
Yes, resting helps the gluten relax for better texture.

Why are my puddings dense and flat?
The fat likely wasn’t hot enough or the oven wasn’t preheated properly.

Can I use skimmed milk?
Whole milk is best for flavor and rise, but skimmed milk can be used.

Can I make them gluten-free?
Yes, use a gluten-free flour blend that suits baking.

Try More Recipes:

• Hairy Bikers Stuffed Pork Fillet Recipe
• Hairy Bikers Roast Chicken Recipe
• Hairy Bikers Rice Pudding Recipe