Recipe
How to Make Yorkshire Puddings Without Setting Your Oven on Fire
Contrary to American belief, Yorkshire Puddings aren’t actual puddings like your basic vanilla, chocolate, or gelatinous swirl. I made this fatal error last winter when my English cousins were deciding on supper for our family: “Yeah, I’d love pudding for dessert!” Red cheeks and a Google search later, I was a mix of chagrin and hunger for authentic British cooking.
Yorkshire Puddings are a type of spongy biscuit made of eggs, flour, and milk. Its pancake-like consistency and bowl appearance are the Buttercup to the Wesley of crown roast and meat gravy. However, cooking these fluff nuggets isn’t easy – 400-degree oil is necessary for the puddings to poof up (which is dangerous if the oil spills out of the muffin tins).
Out of the frying pan and into the…conflagrated oven of flour remnants and egg spittle. Although I set my oven on fire, I finished baking the Yorkshire Puddings; what kind of chef was I if I abandoned my puddings during their inflamed time of need? And they came out incredible and lush – unfortunately, the same could not be said for my cheap oven.
I spent the next week scrubbing my wire racks and oven floor with a baking soda paste. While the experience built character, I wouldn’t bake Yorkshire Puddings next time with more heat/flames than necessary. Here is a BBC-inspired Yorkshire Pudding recipe to keep your fingers and oven unburnt – and your stomach fueled with British cuisine.
No-Fire Yorkshire Puddings
- Prep Time: 15 mins
- Cook Time: 14 mins
- Total Time: 29 mins
- Servings: 6
Ingredients
- I cup eggs
- 1 cup white flour
- 1/2 cup water
- 1/2 cup skim milk
- 1 tsp baking soda
- A bottle vegetable oil
Step 1
Step 2
#SpoonTip: Make sure to pull out the oven rack so the oil doesn't slosh everywhere. Not today, fire.
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Step 7
Hungry for some crown roast, gravy, and mashed potatoes yet? All you need is some Alex Turner tunes and a steaming pot of tea, and you'll be a United Kingdom lover in no time. Cheers!