Yorkshire Pudding Archives - One Girl and her Thermie

Save with Thermomix and make your own Yorkshire Puddings

Ingredients

500 g water
1000 g potatoes (see tip), peeled, quartered (approx. 5 cm)
4 Tbsp vegetable oil
coarse sea salt, to taste
ground black pepper, to taste
5 – 6 garlic cloves, lightly crushed, to taste
4 sprigs fresh rosemary, leaves only

Preparation

Place water in mixing bowl. Place Varoma dish into position then weigh in potatoes. Distribute potatoes between Varoma tray and Varoma dish, ensuring some holes remain uncovered for steam to circulate, then insert Varoma tray. Cover Varoma then steam 16-18 min/Varoma/speed 2 until almost cooked and edges are softened (see tip). Towards the end of this time, preheat oven to 190°C.
Remove covered Varoma and shake slightly to roughen edges of potatoes, then transfer to a large roasting tin. Drizzle over oil, sprinkle with salt and pepper to taste then roast for 30 minutes (190°C). Turn potatoes, add garlic then roast for a further 10 minutes (190°C).
Add rosemary then roast for a further 5-10 minutes (190°C) until golden and crisp. Serve immediately.

Hints & Tips

Roast potatoes are an essential accompaniment to any roast meal. In this version, we steam the potatoes in the Varoma before finishing them off in the oven with a couple of garlic cloves and a few sprigs of rosemary. Serve them to your guests and watch them fight over who gets the crispiest ones!
King Edward, Maris Piper and Désirée are good roasting potato varieties.
To get ahead, par-steam potatoes in step 1 then allow to cool before freezing. For extra crunchy results, transfer frozen potatoes to a large roasting tin and continue with recipe, roasting from frozen, watching carefully in step 3 to avoid over-cooking.
Goose fat can also be used for roasting the potatoes. Although no longer vegetarian, the results will be even crispier.

Nutrition per 1 portion

Calories 892.4 kJ / 213.3 kcal
Protein 3.5 g
Carbohydrates 30.2 g
Fat9.6 g
Saturated Fat 1.4 g
Fibre 3.8 g
Sodium 14 mg

Get this recipe on Cookidoo https://cookidoo.co.uk/recipes/recipe/en-GB/r491037

Yorkshire Pudding

Leave a Comment / Baking (Savoury), Uncategorised

Yorkshire pudding is an English food made from batter consisting of eggs, flour, and milk or water. It is a versatile food that can be served in numerous ways depending on the choice of ingredients, the size of the pudding and the accompanying components of the dish.

As a first course it can be served with onion gravy. For a main course it is often served with beef and gravy and is part of the traditional Sunday roast, but can also be filled with foods such as bangers and mash to make a meal. Jam and sugar can be added instead if served as a dessert (which I personally didn’t know about until writing this post and rest assured will be trying out for you …to make sure.

One of the reasons I wanted to include this in the recipe section is the ease of making it in the Thermomix. Yorkshire pudding is definitely a faffy recipe with having to weigh both wet and dry ingredients usually. The beauty of using a Thermomix is that everything can be weighed easily into the TM bowl, mixed and poured straight into the trays to bake. No mess, no faff.

Ingredients

2 large eggs
150 g plain flour
400 g milk
¼ tsp salt
¼ tsp ground black pepper
4 tsp lard (or oil, for greasing)

Method

Preheat oven Preheat oven to 230°C.
Make the batter Add eggs, flour, milk, salt, and pepper to the mixing bowl. Mix 15 sec / Speed 6. Scrape down the sides of the bowl, then mix again 5 sec / Speed 6 to ensure a smooth batter.
Rest the batter Leave to rest for at least 30 minutes (you can leave it in the Thermomix bowl or transfer to a jug for easy pouring).
Prepare the tin Place ½ tsp lard into 8 holes of a Yorkshire pudding or muffin tin.
Put the tin in the hot oven for 5 minutes (230°C) until the fat is sizzling hot.
Bake Carefully remove the tin from the oven. Pour the rested batter evenly into the hot holes.
Bake for 15–20 minutes / 230°C, until puffed, golden brown, and crisp.
Serve Serve immediately with roast beef, gravy, or your favourite trimmings.

Thermomix Tips for Perfect Yorkshire Puddings

Resting matters: The 30-minute rest allows the flour to absorb the liquid fully, giving lighter, crispier puddings. You can even rest the batter for up to 2 hours in the fridge.
Temperature is key: Don’t pour batter into cold fat — it must be sizzling hot when you add it. That’s what gives the dramatic rise.
Speedy smooth batter: If you notice lumps after resting, give the batter a quick 3 sec / Speed 4 blitz before pouring.
Even rise: Use the same amount of batter in each hole (around 50 ml each) for even, tall puddings.

Follow for more hints, tips and recipes.