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Yorkshire Pudding

Yorkshire Pudding

This typical English recipe is perfect to accompany second courses of meat rich in sauce: we are talking about Yorkshire pudding!

Contrary to what one might think, Yorkshire pudding is not a dessert but a typical side dish of English cuisine . With a rather complex name to pronounce, it indicates a kind of cake made with flour, milk, eggs and oil cooked in the oven in a hot pan similar to that for muffins.

It is served as an accompaniment to roast beef : the central cavity that forms during cooking houses the sauces, known as gravy , which the British usually prepare and enjoy with the meat. The preparation is quite simple, but you will have to pay particular attention to some cooking steps to obtain the characteristic consistency.

Yorkshire Pudding
Yorkshire Pudding

How to make Yorkshire pudding with the original recipe

For this typical English recipe, get yourself a muffin pan (you will need a 12 pan) in non-stick aluminum: it will be essential for the success of the dish.

  1. Start by pouring the seed oil into the muffin pan, dividing it equally.
  2. Bake it at 200°C for 15 minutes by placing it on the oven grill, on the central shelf.
  3. In the meantime, break the eggs into a bowl, add a pinch of salt and pour in the milk , beating with a whisk.
  4. Finally, add the flour and mix well to avoid the formation of lumps. The result should be a smooth and homogeneous batter .
  5. When the pan is hot, carefully remove it from the oven and quickly pour the mixture just prepared, filling the molds halfway. The temperature of the tin and oil is essential for the Yorkshire puddings to fluff up properly.
  6. Bake again, still at 200°C, for 30 minutes without ever opening the oven.
  7. Take the savory puddings out of the oven and let them cool before removing them from the mold and serving them.
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Enjoy them as a side dish together with your meat main courses, or usually served with the classic gravy sauce, made with meat broth, just as Giorgio Locatelli s Masterchef explains with a video recipe to follow closely to obtain an excellent result.


We recommend consuming these soufflé-like in the fridge for a maximum of 1-2 days . Alternatively, after letting them cool completely, you can also freeze them in the freezer.

History of English Yorkshire Pudding

The story of this puffy and perfect batter for meat main courses is shrouded in mystery. Its origins are unknown, it is only certain that the dish originated in England .

The first ever recorded recipe was published in a book called "The Whole Duty of a Woman" in 1737 and was titled "A Dripping Pudding", a dish prepared using drippings from spit-roasted meat. The recipe describes the process as follows: “Make a good batter, similar to pancake batter. Heat a pan over the stove with a little butter to grease the bottom, then place the pan and butter under a shoulder of mutton, instead of a bowl to catch the drippings. Shake the pan by the handle frequently. The result will be a light and savory dish , ideal for accompanying mutton. Transfer it to a plate and serve it hot” .

Today, Yorkshire pudding enjoys unprecedented popularity: it is cooked at home, served in many restaurants in the UK during the traditional Sunday lunch and can also be purchased in supermarkets. On Sundays, both expats and Brits across Europe indulge in Yorkshire pudding. Additionally, in Australia, New Zealand and Canada, Yorkshire puddings continue to be a significant part of culinary culture.

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