Yorkshire pudding, an iconic British dish known for its hard brown crust, is a favourite with Sunday roasts and celebratory meals. This pudding gives the meal a nice texture while absorbing the flavour of the sauce. Here, we will explore the steps and tips for creating a crispy Yorkshire pudding.

History of Yorkshire Puddings

It's important to know a little bit about Yorkshire puddings before getting started with the recipe. The origins of Yorkshire puddings, also known as "dripping puddings," are believed to have come from the North of England. They were produced with the drippings from the meat roasted on a spit. Yorkshire was first mentioned in the cookbook "The Art of Cookery Made Plain and Simple" written by Hannah Glasse in 1747.

Yorkshire Puddings vs. Popovers

Popovers are Yorkshire puddings' American equivalent. They may look similar, but their cooking technique is different. Yorkshire puddings are usually made in a muffin tray with hot fat, but popovers are baked in special tins that allow them to "pop over" the top. Although they both have a light, airy structure, Yorkshire puddings stand out for their rich, savoury flavour.

Yorkshire Puddings Ingredients

Just a few essential pantry items and some important tips will guarantee that they turn out perfectly every time.

• 1 ½ cups of flour
• ¾ teaspoon salt
• ¾ cup milk, room temperature
• 3 large eggs
• ¾ cup water
• ½ cup beef drippings

Step-by-Step Recipe of Yorkshire Puddings

Follow this guide to make a crispy and spongy Yorkshire pudding.

Prepare the Batter