Yorkshire pudding is a must-have accompaniment with gravy when you’re serving a traditional British roast beef dinner. The secret to making foolproof Yorkshire puddings is to add the batter to sizzling hot fat. That way, the Yorkshires puff up and get crispy on the outside but stay tender inside.
The trademark puffy interior and toasted skin make Yorkshire pudding the perfect vessel for rich sauces, gravies, and meat
It can be baked in one large skillet or separated and poured into a muffin tin for easy sharing. It’s a versatile dish that is just as delicious as a starter or as the centerpiece of the meal.
What Is Yorkshire Pudding?
Yorkshire pudding is a savory popover-like dish made from a simple blend of eggs, milk, and flour. Yorkshire pudding was originally made with drippings from roasted meat, but many modern recipes use oil and butter in its place.
How to Store Yorkshire Pudding?
Cooked Yorkshire pudding will last for up to three days in the refrigerator if stored in an airtight container. Reheat in a 400 degrees F oven for best results. Avoid reheating in the microwave, as the pudding can become soggy.
Can You Freeze Yorkshire Pudding?
Freeze fully cooled Yorkshire pudding for up to three months. Simply place the pudding in a freezer-safe bag, remove as much air as possible, seal, and lay flat for best results.
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