Giant Yorkshire Pudding Recipe
Giant Yorkshire Puddings: A British Classic with a Delicious History
If you’re looking for a show-stopping addition to your next meal, look no further than giant Yorkshire puddings! This savory British classic has a long and delicious history, and is the perfect accompaniment to a variety of hearty dishes. And with The Rookie Cook’s easy-to-follow recipe, you can make your own giant Yorkshire puddings at home in no time.
The origins of Yorkshire puddings are a bit murky, but most food historians agree that they likely date back to the 18th century. At that time, cooks would pour batter into a roasting pan underneath a piece of meat, allowing the batter to cook in the drippings and create a crispy, delicious crust. The resulting dish was called “dripping pudding” or “meat pudding,” and it was a popular way to stretch a small amount of meat into a larger meal.
Over time, the dish evolved and became more refined. The addition of eggs and milk to the batter helped create a lighter, fluffier texture, and soon the dish was known as “Yorkshire pudding” after the region where it was most commonly served. By the 19th century, Yorkshire puddings had become a staple of British cuisine, appearing on tables across the country and even making their way into popular cookbooks.
Today, many cooks are experimenting with larger versions of Yorkshire puddings, like The Rookie Cook’s giant Yorkshire pudding recipe. This impressive dish can be filled with all sorts of delicious ingredients, from sausages and gravy to vegetables and cheese. And while it may look intimidating to make, The Rookie Cook’s step-by-step instructions make it easy for even the most novice of cooks.
So why are Yorkshire puddings so popular? For one, they’re delicious – with their crispy exterior and soft, fluffy interior, they’re the perfect complement to a rich, savory meal. But they’re also steeped in tradition and history, reminding us of a time when simple, hearty dishes were the norm. Whether you’re a longtime fan or a newcomer to this classic British dish, The Rookie Cook’s giant Yorkshire pudding recipe is sure to impress. Try it out for yourself!
Giant Yorkshire Pudding
Equipment
- 1 Jug or Bowl
- 1 Scales
- 1 Hand Whisk
- 2x 20cm Sandwich Cake Tins
Ingredients
- 145 g Plain Flour
- 4 Large Eggs
- 200 ml Milk
- 1//2 tsp Sea Salt
- 1 pinch Cracked Black Pepper
- 2 tbsp Beef Dripping Sunflower / Vegetable Oil is fine
Instructions
Make the Batter
- Weigh out your Flour into a bowl
- Add the salt and pepper to the flour
- Crack the eggs into a cup, this will make it easier to remove any rogue shell that may fall off
- Add the Milk to a Jug
- Pour the Flour into the Milk
- Add the eggs to the Flour and Milk
- Mix thoroughly, ensuring there are no lumps, once whisked for a couple of minutes, move the whisk to the top of the batter and mix there, so you are combining air into the batter
Resting the Batter
- Place the batter into the fridge to rest allow to rest for at least 30 minutes, and up to a maximum of 24 hours.
- Once ready to use, your batter should have a foam like appearance on the top.
Cooking
- Pre heat your oven to 220c /410f / (Fan oven) Gas mark 8
- While the oven is warming up, add the beef dripping or a small amount of sunflower oil to the bottom of the sandwich tins, 1 tbsp should be enough and place in the oven to heat up, allow at least 10 minutes.
- Once the oven is up to temperature, add half of the batter to each sandwich tin and cook for 25 minutes.
- Remove from the oven, serve and enjoy!
I came across your video on YouTube, but be always struggled with Yorkshire puddings for some reason. But this, it worked a treat and tasted marvellous. Thanks for the recipe!
1st time I’ve ever managed to succeed making good Yorkies! These worked so well, they were HUGE