Yorkshire pudding is a traditional accompaniment to roast beef but goes well with any roast meat. Recipes range from the traditional to modern herbed versions.
The classic recipe of pork sausages cooked in a golden Yorkshire pudding batter. Gravy is essential with this dish.
The trick to this classic Yorkshire pudding is to make sure the fat is very hot before adding the batter.
Toad in the Hole is a combination of sausages and Yorkshire pudding batter, baked together until puffy and crisp. A delicious and easy lunch, especially when served with mustard onion gravy!
These Yorkshire puddings are the perfect accompaniment to a roast beef dinner. They have a perfect hollow centre for lots of yummy gravy.
Traditionally you eat Yorkshire pudding with roast beef but I love it with any roast. It is best if you let the batter sit for an hour before cooking but when I forget it still works out fine.
This is a recipe for delicious traditional British Yorkshire pudding that goes well with roast beef or pork. This one makes individual puddings in a muffin pan. Very easy too!
Toad in the Hole is made with sausages in Yorkshire Pudding batter. This is a recipe from my family which is true Yorkshire, for many generations.
A batter similar to that served with roast beef transforms the everyday sausage into a festıve, yet economical, dish for the whole family.
This is a simple family favourite that is easy and cheap to make. Sausages are cooked in a plain batter, the resulting cake is cut and served hot with vegetables and gravy.
I love cooking and eating Yorkshire puddings. For me it brings back happy memories of my late mum cooking a lovely Sunday Roast, with huge Yorkie puds, and any leftovers we would have cold with jam spread on top (sounds weird but please try it).