It’s not uncommon to find a recipe that makes you want to bake right away and serve it at every meal. Although Yorkshire pudding is a very straightforward dish, its adaptability makes it a useful culinary tool. Yorkshire pudding, despite its name, is often eaten as a savoury accompaniment to breakfast or a Sunday roast. It’s time to start baking, and you probably already have everything you need.
Yorkshire pudding tips
It’s often served as an appetiser before the main course and goes particularly well with onion gravy. It goes well with Sunday roast meat, roasted veggies, and roasted potatoes. Breakfast options include “eggs in a basket” (the dough dips in the centre) and “toads in a hole” (sausages are inserted into the dough). It is also often eaten with “bangers and mash” in its native country. These are just a few suggestions for eating this delicious baked treat.
Yorkshire pudding is the best option if you want a diverse baked food. It’s easy to put your own spin on this basic dish for a Sunday brunch or lunch.
Yorkshire pudding recipe
Course: Sides, Breakfast
Cuisine: British
Difficulty: Easy
Prep time: 5 minutes
Baking Time: 30 minutes
Total time: 35 minutes
Ingredients
-
500ml milk
-
1 pinch salt
-
125g flour
-
2 eggs, beaten
-
30g stock or beef drippings
Method
- Sift the flour and salt.
- Add milk gradually while stirring until smooth.
- Melt the dripping in a shallow baking tin in the oven.
- When smoking hot, stir the mixture and pour into the pans.
- Bake in 180-200°C for 30 minutes.