One of my favourite meals that my mother makes is roast beef with all the fixin’s!
Perfectly Sliced Roast Beef.
Roasted Ontario Potatoes and Carrots
And the best part – Yorkshire Puddings!
We have many British friends and family who have given us their recipes to try and make, but none of them compare to this recipe from Maggie Timms from Bob’s Bed and Breakfast in Maple Ridge, British Columbia. They come out perfectly airy and moist every time. The secret is very hot oil and room temperature ingredients. She also advises that you get them poured and into the oven as fast as you can, before the pan cools too much.
How to Make Yorkshire Puddings
Hers makes 2 1/2 dozen in a regular size pan, but we usually halve it and use extra large (Texan) muffin tins to get big ones.
Mix together milk and eggs.
In a seperate bowl, mix together the dry ingredients and then mix into the egg mixture. It’s ok to leave a few lumps. If you’re not going to use right away, keep at room temperature. The results are better if the batter has sat for awhile.
Put about 1/2 tsp. oil in muffin cups. You can use vegetable oil, bacon fat, or even the drippings from the roast, like we do. Heat pans in 400°F oven until very hot.
Pull pan out of oven and quickly fill muffin cups about half full of batter.
Place back in the oven immediately. Bake for about 25 minutes.
Place back in the oven immediately. Bake for about 25 minutes.
Pull the Yorkshire Puddings out of the oven and admire they’re fluffy shape!
Perfect for pouring gravy into. I even like the leftovers the next day (if they’re are any). Just reheat in the oven for 5 minutes.
Whiskey likes leftovers too. A little bit of beef and gravy scraps goes a long way.
Yorkshire Pudding
Cook time
Total time
Author: Amanda - Life at Cloverhill
Serves: Makes 2-1/2 dozen Large Puddings or 1 dozen Extra Large (Texan) Muffins
Ingredients
- 2 cups flour
- 2 cups milk, room temperature
- 6 eggs, room temperature
- 1 tsp salt
- 5 tbsp oil (roast drippings, vegetable, bacon fat, etc)
Instructions
- The secret is very hot oil and room temperature ingredients. It also works great if you pour the batter quickly and get the hot pan back into the oven as fast as you can, before it cools too much.
- Mix together eggs and milk. In a separate bowl, mix together flour and salt. Combine together, and if you're not going to use it right away, keep at room temperature. You get better results if the batter has sat for awhile.
- Put about ½ tsp. oil in muffin cups. Heat pans in 400°F oven until very hot.
- Fill muffin cups about half full of batter and bake for about 25 mins.
Notes
Recipe can easily be halved.
From Maggie Timms of Bob's Bed and Breakfast, Maple Ridge, BC
From Maggie Timms of Bob's Bed and Breakfast, Maple Ridge, BC
My favorite recipe too. I’m so glad I found it again.. I looked up Maggie’s Yorkshire.. It used to be listed on the net with her name. I thought she had a B & B in North Van..
Made them tonite and sooo good !
Thank you
I searched and searched when this recipe disappeared (I had it bookmarked and it’s no longer available at the site) and finally came across your post and knew it was the same! I could only remember it had a specific number of eggs per cup of flour and instructions to use the ingredients room temp and came from a B&B, but it was a challenge to search. Then I saw the credit you gave which confirmed it was one and the same recipe. Thank you for posting this because it’s the best yorkie recipe I’ve had. I make half batches for my family of three.