This recipe, created by Chef Kieron’s mum, is a classic British recipe that is a staple in any Sunday roast or holiday dinner. The idea is for the pudding to soak up all the delicious juices and sauces from your meat dish, but we also recommend eating them as a sweet treat with jam and/or clotted cream!
Follow along with Chef Kieron’s video tutorial:
- 8 (400g) eggs
- 1 1/2 cups (350g) whole milk
- 1/2 cup (100g) water
- 1 tablespoon (10g) kosher salt
- 2 cups (300g) all purpose flour
- 1 1/2 cups grapeseed oil
- Add eggs, milk and water into a blender. Blend at high speed for 10 seconds.
- Add salt and 1/3 of the flour. Blend for 10 seconds.
- Add the second 1/3 of flour. Blend for 10 seconds.
- Add the final 1/3 of flour. Blend, making sure all flour particles are blended smoothly.
- Cover and rest for 2 hours minimum. (24 hours is ideal.)
- Preheat oven to 425F.
- If using a normal sized muffin pan, add 1 tablespoon of oil to each. If using a jumbo muffin pan, add 2 tablespoons.
- Place in heated oven for 15 minutes, or until oil begins to smoke.
- Remove from oven and immediately pour batter into the sizzling pan until evenly distributed.
- Place in oven. The puddings will take 15-25 minutes to rise and become crisp and golden.
- Serve as soon as possible: if it has to wait around too long it loses its crunchiness! If that does happen, pop it under a hot grill or back in the oven to crisp up.
If you like the lightest and fluffiest yorkshire puddings and you want them to rise 3x as much, all you need to do is add time. For every day you allow it to rest it will rise that much more, The perfect rest time is 3 days. However, this mix keeps for up to six days and is a great go to for cocktail apps, for a beef entree and of course, with chilled strawberry jam for dessert.
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