These Traditional Yorkshire Puddings are such a treat, they are more than just a dinner roll as they are truly a show-stopping basket of goodies to indulge in! Even though we serve these up traditionally at holiday meals, I always think to myself that they would be oh so wonderful as a part of breakfast. The only problem is, there are never any left over for the following morning!
Of course, these delicious egg-based rolls are something that we were inspired to try a long time ago in our early years of watching Chef Gordon Ramsay.
We have perfected Gordon Ramsay’s Yorkshire Puddings and just love to make them…the kids have always been absolutely entertained watching these bake up in the oven.
Just when you think nothing is really happening, the batter comes together and all of a sudden they are higher than the baking pan!!
You can use drippings from your prime rib roast ( in the muffin pan ) but vegetable oil works just as well.
The most important thing is to leave your oven door closed until you are sure that the Yorkshire Puddings are ready 🙂
Traditional Yorkshire Puddings
- 1 3/4 cup all-purpose flour
- 1 pinch salt
- 4 large eggs (beaten)
- 1 1/2 Tbsp drippings (plus drippings or vegetable oil for muffin pan)
- 1 1/2 cup (10 fl oz/300 ml) milk
- In a medium to large mixing bowl, mix the all-purpose flour and salt and form a well in the center of the bowl. Add the eggs, drippings, and half of the milk. Combine until smooth, then add the remaining milk and whisk until smooth. Allow the batter to rest for 30 minutes.
- While the batter is resting, preheat your oven to 450 degrees F (232 degrees C). Place a spoonful of oil in each of the pan molds, enough to cover the bottom of each mold then place the pan in the preheating oven to heat the oil. Once the oil starts to smoke, it is ready to add in the batter.
- Whisk the batter again, then fill each baking pan mold 3/4 fill with the batter and bake 10-15 minutes (start checking at 10 minutes). Open the oven gently until completely cooked, if you need to open it prior to the Yorkshire Puddings being fully baked. Once done, remove from the baking pan and serve immediately.
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma’s kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!