Hairy Bikers Yorkshire Pudding​ Recipe

This cozy Hairy Bikers Yorkshire Pudding recipe is made with a simple batter of eggs, flour, and milk, cooked in hot oil or beef dripping until it rises into a beautifully puffed, golden, and crispy creation. This recipe creates a classic British side dish that is a perfect accompaniment to a roast dinner. It’s a fundamental part of British cuisine and is sure to be a crowd-pleaser, yielding 12 individual puddings.

Hairy Bikers Yorkshire Pudding Ingredients

• 100g all-purpose flour
• 3 large eggs, beaten
• 200ml milk (whole milk is best)
• Pinch of salt
• 4 tbsp beef dripping or vegetable oil

How To Make Hairy Bikers Yorkshire Pudding

1. Prepare the batter: In a large mixing bowl, sift the all-purpose flour and a pinch of salt. Create a well in the center of the flour. Crack the beaten eggs into the well and, using a whisk, slowly incorporate the flour from the sides into the eggs. Continue whisking until you have a smooth, thick paste.
2. Add the milk: Gradually add the milk to the paste, a little at a time, whisking continuously until you have a smooth, thin batter with the consistency of single cream. You can make this batter ahead of time and let it rest in the refrigerator for at least 30 minutes, or up to 24 hours.
3. Heat the fat: Preheat your oven to a very high temperature, 220°C (200°C Fan/Gas 7). Place 1 teaspoon of beef dripping or oil into each of the 12 holes of a muffin or Yorkshire pudding tin. Put the tin in the preheated oven for 5-10 minutes, until the fat is smoking hot.
4. Bake the puddings: Carefully and quickly remove the hot tin from the oven. Divide the Yorkshire pudding batter evenly among the 12 holes. Be careful as the hot fat will sizzle. Immediately place the tin back into the oven and bake for 20-25 minutes, or until the puddings have risen dramatically and are golden brown and crispy.
5. Serve immediately: Do not open the oven door during the first 15-20 minutes of baking, as this can cause them to collapse. Once they are baked, serve the Yorkshire puddings immediately while they are still hot and puffed.

Recipe Tips

• Rest the batter: Resting the batter allows the gluten in the flour to relax, which is key to achieving a light and airy texture. It also gives the starch granules a chance to swell, helping the puddings to rise higher.
• Make sure the fat is hot: This is the most critical step. The dramatic rise of the Yorkshire puddings is caused by the batter hitting the extremely hot fat. The steam created instantly puffs up the batter, giving you a beautiful result.
• Don’t open the oven door: Avoid the temptation to check on your puddings. Opening the oven door will let the heat out, causing the temperature to drop and your puddings to sink.
• Use whole milk: Whole milk contains a higher fat content, which contributes to a richer batter and a better texture. While you can use other milk, whole milk is recommended for the best results.

What To Serve Hairy Bikers Yorkshire Pudding

Yorkshire puddings are a classic side for a traditional British Sunday roast dinner. They are a must-have with roast beef, but also pair wonderfully with roasted chicken or lamb. Serve them with a generous pour of rich gravy and a variety of roasted vegetables.

How To Store Hairy Bikers Yorkshire Pudding Leftovers

• Refrigerate: Leftover Yorkshire puddings can be stored in an airtight container in the refrigerator for up to 2 days.
• Freeze: Yorkshire puddings freeze very well. Let them cool completely, then place them in a freezer-safe bag. They can be frozen for up to 3 months. To reheat from frozen, place them directly on a baking sheet in a hot oven (200°C) for 5-8 minutes until hot and crispy again.

Hairy Bikers Yorkshire Pudding Nutrition Facts

• Calories: 100 kcal
• Total Fat: 6g
• Saturated Fat: 2g
• Cholesterol: 45mg
• Sodium: 50mg
• Total Carbohydrate: 8g
• Dietary Fiber: 0.5g
• Sugars: 1g
• Protein: 3g

Frequently Asked Questions

• Why did my Yorkshire puddings not rise? The most common reasons are that the fat wasn’t hot enough, or the oven door was opened during the baking process. Make sure to use a high-quality fat and get it smoking hot before adding the batter.
• Can I make the batter without a whisk? While a whisk is ideal, you can also use a fork to mix the batter. Just be sure to mix out any lumps and get a smooth consistency before resting it.
• Can I make these in a different size tin? Yes, you can use a larger or smaller tin. A larger tin will give you a single, large Yorkshire pudding, while a mini muffin tin will produce smaller ones. Just be aware that the baking time will need to be adjusted accordingly.

Hairy Bikers Yorkshire Pudding Recipe​

Author: Alex Saidani Cooking Method:Baking Cuisine:British Courses:Hairy Bikers Sides & Sauces

Difficulty:BeginnerPrep time: 10 minutesCook time: 20 minutesRest time: minutesTotal time: 30 minutesCooking Temp: CServings:12 servingsEstimated Cost: $Calories:100 kcal Best Season:Summer

Description

Hairy Bikers’ Yorkshire Pudding is a classic British side dish with a beautifully crisp, golden exterior and a soft, airy center. Made from a simple batter of eggs, flour, and milk, this recipe relies on a very hot oven and smoking hot fat to achieve its signature dramatic rise.

Ingredients

• 100g all-purpose flour
  
• 3 large eggs, beaten
  
• 200ml milk (whole milk is best)
  
• Pinch of salt
  
• 4 tbsp beef dripping or vegetable oil

Instructions

1. Make batter: Whisk flour and salt. Slowly add beaten eggs and then milk to create a smooth, thin batter. Let it rest for at least 30 minutes.
   
2. Heat fat: Preheat oven to 220°C. Add 1 teaspoon of fat to each cup of a muffin tin and place in the oven until smoking hot.
   
3. Bake: Pour the batter into the hot tin. Bake for 20-25 minutes until risen and golden. Do not open the oven door.
   
4. Serve: Serve immediately with a roast dinner.