There has always been controversy around whether Yorkshire Puddings belong on a Christmas Dinner, and I’m here to say yes, they do. I’m not eating your boring dinner without them. They’re a classic, a delicacy, a favourite of my family, and you should not miss out this Christmas just because you ‘don’t agree’.
Soaked in rich gravy, stuffed with pigs in blankets, topped with cabbage and carrots and eaten hot and ready, they really are the best bit of any roast dinner.
Here’s Brig’s Yorkshire Pudding recipe to level up your festive celebrations this year. Don’t argue, just do it (trust me).
Brig’s Yorkshire Pudding Recipe
All you need is eggs, plain flour, and milk.
Measure these in consistent quantities (e.g. 4 eggs make 200ml, add 200ml of milk and 200 ‘ml’ of flour), in a large bowl, whisk until smooth, and leave it to rest for a while.
Meanwhile, heat oil in a muffin/cupcake tin, in the oven at 220C degrees.
When the oil is piping hot, spoon just enough of the mixture into the tin.
Put them back into the oven on very high heat for ten minutes.
Turn the oven down to around 170C degrees and bake until golden and crispy – this should be 20 more minutes.
Serve with a good dollop of high-quality gravy, fill it with vegetables, or put syrup on it for all I care – there’s no wrong way of enjoying them unless you’re not enjoying them at all.
You can read Brig’s ideas on unique ways to enjoy Yorkshire Puddings here. (Also, did you know that there is a national Yorkshire Pudding Day? It will be on Sunday 22 February 2025 – the perfect reason to indulge once Christmas has passed, and practice your newfound recipe!
Featured Image Credit: Brig Media Archives
Journalism student at the University of Stirling & Braw Magazine editor 24/25 🙂
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