Recipe: Best Mini Yorkshire Puddings (Yorkies)

In the UK, a traditional British Sunday roast consists of roast meat (beef or chicken or lamb), roasted potatoes, with accompaniments such as vegetables, gravy and Yorkshire puddings. Yorkshire puddings are most commonly served with roast beef. It is also known as batter pudding and is named after Yorkshire in England.

A traditional British Sunday Roast Beef

I've always had this perception that Yorkshire puddings must be difficult to make. Maybe this perception comes from the fact that in the UK, they are sold in frozen packs (must be difficult, or else why would people buy it to reheat in the oven).

Nice and crisp Yorkies, perfect with lots and lots of gravy!

One evening, I was cooking roast beef for the family, and curiosity got the better of me and I googled the recipe for Yorkshire pudding. To my surprise, they are extremely easy to make and only takes under 20 minutes to make AND bake. It's so easy, even my 2 year old can do it. (well, minus putting it in the oven part ;P) Yes, I actually measured out the ingredients and just let my son do the mixing and they turned out beautifully.

If my 2 yr old can do it, so can you..

You don't even need to sift the flour, and all you need to do is mix it all and pop it in a hot oven. The secret to getting gloriously puffed-up Yorkshire puddings is to have the fat sizzling hot, to do this you heat the muffin tin in the preheated oven with some oil. Also, once you place the batter into the tins, do not open the oven door - just let it rise and rise and rise!

I made these first, followed by my roast beef and potatoes, and they kept nice and crispy (soft and fluffy on the inside) until the time dinner is served. My kids really liked them, with or without the gravy and of course Baby D was so proud that he made these beautiful Yorkies for our dinner. 

Baby C gives it her stamp of approval..

Best Mini Yorkshire Puddings (Yorkies)
Recipe adapted from BBC Good Food

Preparation time: 5 minutes

Cooking time: 12-15 minutes

Makes 12

Ingredients

70g plain flour
2 eggs
100ml milk
1/2 tbsp sunflower or corn oil 

1/8 tsp salt

Freshly ground pepper

1.Heat oven to 230°C/fan 210°C/gas 8. (I used fan 210°C)

2. Using a brush, grease 1 x 4-hole Yorkshire pudding tins (for big Yorkshire puddings) or a 12-hole non-stick muffin tin and place in the oven to heat through. (I used a 12-hole one and placed it in the oven for about 5 minutes)

3. To make the batter, tip the plain flour into a bowl and beat in the eggs until smooth. Gradually add the milk and carry on beating until the mix is completely lump-free. Season with salt and pepper. 

3. Pour the batter into a jug, then remove the hot tin from the oven. Carefully and evenly pour the batter into the holes. 

4. Place the tins back in the oven and leave undisturbed for 12-15 until the puddings have puffed up and browned.  (Original recipe states cooking time of 20-25 minutes but keep an eye on them. Once they go golden brown you can remove them, mine were done in 13 minutes. Also remember not to open your oven door or it will deflate). Serve immediately or you can allow them to cool down slightly before serving.

5. Serve with roast beef, steamed vegetables, roasted potatoes and lots of gravy. For roast beef recipe, click here. The most ideal cut for roast beef is rib eye. For roast potatoes recipe, click here.

*This recipe was featured on Asian Food Channel's Facebook page on 6 December 2012.

**This recipe was featured on Great British Chef's Facebook page on 17 March 2013.