• Kiara Jacobs

The Uppity Cooks Yorkshire Puddings

Updated: Nov 16

Deliciously delightful in every way!


You know those recipes that you come across that are preceded by a wordy introduction that discusses the recipe’s meaning to the cook, its history, and loads of other bullshit? Well, welcome to my wordy bull crap recipe on how to make the perfect Yorkshire Pudding! You can skip the bullshit here: Recipe

 

Yorkshire Pudding dates back to the 1700’s when it was described as ‘Dripping Pudding’. It was a low cost filling food , served before the main meal, that dulled the appetite so more expensive and scarce foods, especially meat, weren’t consumed in great quantities in the main course.

 

Ignore everything you may have read before about making the perfect Yorkshire Pudding. Unless it’s exactly what I am about to tell you.

 

I tend to get a little uppity when advising people in the kitchen. A friend once received these detailed messages on a recipe process and I remember using a lot of capital letters, a lot of exclamation marks and a lot of repetition to emphasise certain points. Bear with me, I know what I am talking about here.

 

The very VERY first step is to create dripping. You can buy dripping, but creating it is far tastier. I’m not going to say ‘if you don’t have dripping use blah, blah, blah’ instead because you will be doing this dish a disservice and I will hate you. Passionately. If you’re absolutely in a bind with no way to make dripping and no way to buy any then STILL DON’T SUBSTITUTE IT!

 

Dripping is the melted fat from roast meat. Any meat will do. Wait, no it won’t, don’t use chicken. I have tried this and it’s squicky, watery and, just, no. My favourite dripping is from roasting lamb with rosemary and garlic. Collect the juices from that to coat the pan. The flavours are incredible. When I have been unable to make my own dripping, I buy duck fat. That’s pretty bloody yummy.

 

Dripping sorted, now the batter for the Yorkshires.

 

No, hang on. Prep your pan and put it in a hot oven first. 220°C for conventional ovens or 200°C if it's fan forced. Set the temperature slightly higher at first to allow for the heat that escapes when you put the tray in. Then drop to the temperatures above. To prep the pan grab yourself a pastry brush, which you do own. Everyone should own one. If you don’t, why not? My poor friends and ex partners, they have all had their kitchens invaded by me and you can bet that if they didn’t have a pastry brush, I soon rectified it. Cup measures, garlic press, lemon juicers, spoons, strainers, all contributed to the kitchens of others, with only mild judgement that they didn’t possess them to begin with. I try and be nice about it though, I think. There was a strainer missing from a friend’s kitchen that I used to cook in a lot, so I bought him one and popped googly eyes on it and some arms made out of pipe cleaners.

 

Pastry brush and the dripping. Coat the bottom and sides of a muffin pan with dripping then grab a teaspoon and spoon some into the bottom. One teaspoon should be enough. A muffin pan you ask? Or not, I’ve no idea. But I like using muffin pans as they cook more evenly, it’s easier to remove the puddings and they look better on the plate. Place the prepared pan in the hot oven while you make the batter.

 

I don’t measure my ingredients for Yorkshire Puddings at all, so I had to make a batch of these and measure each ingredient as I went so I knew what to write down below. Which turned into about 3 batches because I forgot to measure some of them. I normally just throw things in a bowl until it looks the way I want. I’ve been making these for years though and I must say I’m pretty amaze balls at them.

 

For the batter: sift the flour into a bowl. Sift it a couple of times if you like, I’ve read, and proven with cake recipes, that this creates a fluffier end product. But you’ll likely put so much gravy on these you won’t care if its fluffy. Do sift at least once though, it gets rid of lumps.

 

Make a well in the centre. Or not. I don’t think it matters. Add the eggs and milk. I’ve tried doing this one egg at a time, with small quantities of milk between each egg, like they do on TV, it’s really never made a difference. Just chuck it all in. Whisk away with an electric beater. If you’re going to use a hand-held whisk, good luck. Whisk it real good. REAL GOOD!

Add a pinch of salt.

 

Batter is done. How easy was that? Unless you whisked manually. Maybe go have a glass of wine or a beer or something to recover.

 

Remove your extremely hot, smoking tray from the oven. Pour the batter into the muffin holes until it gets ¾ of the way to the top. They are going to rise, a lot. If they don’t, you’ve fucked up somehow.




These may need a bit of practice before you master them. You may need to make slight variations to the recipe depending on your oven and the quality of the ingredients. Play around with it, have fun!


 

Ingredients for muffin tray


  • 140g Plain Flour

  • 4 Eggs

  • 200 ml of Milk

  • Salt

  • Dripping


Let's Go!


1. Make the dripping (or buy dripping or meat fat like duck). No other substitutions. None.


a/ Pre heat oven to 180°C  fan forced, 200°C if not.

b/ For lamb (best for dripping and gravy), see my Roast Lamb recipe here:  https://www.allmouthnotrousers.com/post/the_uppity_cooks_simple_roast_lamb

c/ Once it’s done, set the meat aside for whatever you’re going to use it for and pour all the juices into a glass jug or other heatproof vessel through a sieve to remove the seasoning you used. Use some for the dripping and set some aside to make the gravy that you’re absolutely not going to buy from the shops.


2. Oven at 210°C  fan forced (230°C if not). This will be lowered slightly later but setting it a little higher at this stage ensures that you don't lose essential heat when you open the oven to place the Yorkshire’s in. Your oven may have some quirkiness to it that alters the temperatures you use, so you do you, knowing your equipment best. Just make sure it’s hot.


3. Coat a 12-hole muffin pan* with the dripping, using a pastry brush to spread it up the sides. Spoon a teaspoon full into the bottom. Place into the oven.


4. While the tray heats up prepare your batter.


5. Sift the flour into the bowl. Add the eggs and 1 cup of milk. Beat with an electric beater. Or whisk manually. But, like, a lot. Mix until smooth. It should be a slightly runnier consistency than pancake batter but not super runny. You’ll likely need to add a little more milk. Add more flour if you over do it.


6. Pour into the hot pan, filling each hole up ¾ of the way full.


7. Place in the oven and drop the temperature to 200°C Fan forced, 220°C if conventional. Cook for around 30 minutes or until the puddings have risen and are golden brown.


8. Serve with homemade gravy by themselves or with a roast dinner.


 

Done and done. Enjoy!


*You can also use a deep roasting tray, I just find muffin pans are way better.

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