For the tastiest Yorkshire puddings, rest the batter before cooking. In the recipe above we’ve suggested around 25 minutes, but if you can let it rest overnight in the fridge this allows the flour to hydrate fully and produces a lighter pudding. If you do choose to rest the batter in the fridge, bring it back up to room temperature before cooking to help it rise in the oven.
The fat needs to be smoking hot before adding the batter. If it is not hot enough, the puddings can turn out flat and greasy. Beef dripping is a classic choice and adds a savoury flavour, but vegetable oil, duck fat or goose fat can also be used.
When adding the batter to the hot fat, work quickly and carefully to minimise the time the tin is out of the oven and the fat has to cool. Keep the oven door closed whilst the puddings are cooking, as a sudden drop in temperature can cause them to collapse.
Do not overfill the moulds, as the batter needs space to rise and develop the characteristic crater-like shape. The aim is for a deeply browned, crisp exterior and a lighter, fluffy centre. The shape doesn’t need to be perfect, and classic Yorkshire puddings often have uneven and craggy edges as part of the appeal.
The story behind Yorkshire pudding
It may come as a surprise to know that the Yorkshire pudding wasn’t originally served as part of a Sunday roast, but instead created as a practical way to make use of the fat and heat produced whilst roasting meat. It was traditionally cooked underneath a roasting joint to catch dripping fat and meat juices and often enjoyed before the main course, rather than as an accompaniment to the meat.
Although similar batter puddings were made elsewhere in Britain, the dish became particularly associated with Yorkshire and eventually took its now-familiar name. Over time, it became a staple accompaniment to roast beef and gravy.
What to serve with Yorkshire pudding
The classic pairing for Yorkshire pudding is roast beef, with plenty of gravy. The hollow centre of the pudding is even designed for catching gravy. It can also be served alongside roast lamb and vegetarian alternatives including nut roasts and mushroom Wellington.
Another classic Yorkshire pudding dish is toad in the hole, in which sausages are baked in Yorkshire pudding batter and served with onion gravy for a hearty meal. For even more traditional British fare, head to Borough Market in London to experience some of the city’s food stalls, restaurants and producers.
