If you keep a sourdough starter, making Yorkshire Puddings is a great way to use up some of it! No Sunday dinner is complete without a puffy Yorkshire Pudding that soaks up all the beautiful gravy! Our Sourdough Yorkshire Pudding recipe is as simple as it gets, and they puff up, crisp up and brown like a dream!
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It all started with a Sourdough starter. If you keep one, and you hate discarding any, you will understand me... I spend at least 30 minutes every week researching new and exciting ideas to incorporate more sourdough starter into my everyday cooking!
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What makes a perfect yorkshire pudding for us? Well...
- They must puff up lots in the oven
- They must be crispy
- Yorkshire Puddings must soak up copious amounts of gravy
- And they must freeze well (there's just the two of us most of the time, and one egg makes at least 4 medium-sized Yorkshire Puds)
We used a large muffin tin to make medium Sourdough Yorkshire Puddings. The recipe below makes four of them, but you can easily make 12 mini ones by using a small pie/ tartlet tin (after all, you may only need a couple of mini ones with your Sunday Meat and all the trimmings).
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How to Make Sourdough Yorkshire Puddings?
Preheat the oven to 230°C Fan. Get your muffin tin and add a tablespoon of oil into each of the holes (we use odourless oil, like vegetable or sunflower oil). Pop it in the oven to heat up. You will want your oil extra hot before you add your Sourdough Yorkshire Pudding batter.
Warm up the milk, until it feels just warm. You can either do it in a microwave or in a saucepan. Combine it with your sourdough starter, then whisk in the egg. Add flour and a pinch of salt and mix just enough to have a smooth batter (resembling pancake batter).
Now, you will need to work quickly, so that the oil doesn't have the chance to cool down. Get a small ladle ready. Then take the muffin tin with oil out of the oven. Using a ladle, carefully divide a mixture into four holes. The oil will sizzle when the batter hits the tin. Pop it back in the oven as soon as you're done.
Bake for 15 minutes, then reduce the heat to 190°C Fan and bake for another 10 minutes.
When you take your Sourdough Yorkshire Puddings out of the oven, remove them from the tin, otherwise, they will soak up all the excess oil at the bottom on the tin. Serve them immediately! If you want to freeze them, cool them completely, then freeze in airtight boxes or bags.
What Not To Do?
I have made these three times so far to work out what works and what doesn't.
First I tried to use sourdough discard, unfed and forgotten starter straight out of the fridge. And whilst the Yorkshires did puff up, they weren't anywhere near as impressive as the ones with an active starter.
Another batch was made with soya milk, and I couldn't get on with it at all. I tried warming it up, using it fridge cold, but Yorkshires just wouldn't puff up at all.
So the best way to get lovely Yorkshires is to use warm dairy milk and active bubbling starter. Just make sure to feed a bit more when you're next baking and make some Yorkshire Puddings to freeze.
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More Sourdough Discard ideas
For other ideas using Sourdough Starter, check out our recipes for:
- Crusty Sourdough Baguettes | Overnight Recipe
- Apple and Cinnamon Sourdough Buns
- Sourdough Stollen - Traditional German Christmas Bread
- Overnight Sourdough Pancakes
Sourdough Yorkshire Puddings
Equipment
- Muffin tin (see details above)
Ingredients
- 75 ml milk dairy
- 40 g active sourdough starter
- 1 medium egg
- 40 g flour
- 4 tablespoon odourless oil like vegetable, rapeseed or sunflower
Instructions
- Preheat the oven to 230°C Fan. Pour a tablespoon of oil into each of the muffin tin holes. Then pop the tin in the oven to heat up the oil. It needs to be very hot before you pour the batter in.
- Heat the milk until just warm in a microwave or in a saucepan on the hob.
- Whisk warm milk, sourdough starter and an egg together. Then add flour and a pinch of salt, and mix just enough to combine.
- When the oven is preheated and the oil is hot, using a ladle, divide the batter into the muffin tin wholes and promptly pop the tin back in the oven. Take care as the oil might spatter.
- Bake for 15 minutes, then reduce the heat to 190°C Fan. Continue cooking for another 10 minutes.
- Remove the Sourdough Yorkshire Puddings from the tin immediately so they don't soak up any excess oil and serve.
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Nutrition
Sarah says
These turned out wonderfully! Thanks for sharing your recipe
Ieva says
I'm so glad you liked them! 🙂
Amber says
Made them with my Easter dinner and they were perfect!
Ieva says
Glad they made it to your Easter table! Happy Easter! 🙂
Shar says
have you tried just using the milk, egg and starter at room temp? I make regular ones and room temp and letting the batter rest is very important.
Ieva says
I haven't actually, I always add extra flour, but I will try your way next time by adjusting the quantity of milk, so I don't need any extra flour. Do you normally use discard or active starter? How long do you rest the batter for?
Shar says
have you tried just using the milk, egg and starter at room temp? I make regular ones and room temp and letting the batter rest is very important.
Stacey says
Tasty little side idea! I always love having something like this to soak up extra sauce and gravy so none of it goes to waste. Thanks for the awesome recipe.
Ieva says
You are most welcome! Hope you enjoy these! 🙂
Jessica Formicola says
I've been intimidated to make yorkshire puddings at home, but your instructions were so easy to follow and I'll def be making them again!
Ieva says
Thanks for the feedback, Jessica! Glad you found the recipe easy to follow! 🙂
Tania says
Definitely saving this recipe to try! All of my Yorkshires have fallen flat by now, so I'm looking forward to trying these!
Ieva says
I remember my very own flat Yorkshire batches... Hope you like this recipe! It's never failed me! 🙂
Katherine says
So genius to use sourdough in yorkshires for extra flavor and goodness!
Ieva says
Absolutely! We love them 🙂
Krystle says
The texture of these is perfect, super easy to make too
Juyali says
I was looking for a way to use up my sourdough starter and tried this! They puffed up beautifully and were perfect with Sunday dinner.
Ieva Greber says
So glad you liked them! No Sunday dinner would be complete without some Yorkshires 🙂
Criss says
I tried your Sourdough Yorkshire Puddings recipe, and they turned out wonderfully! The combination of the sourdough starter added a delightful tang, and they puffed up beautifully. Thank you for sharing this fantastic recipe!
Ieva Greber says
That’s music to my ears—thank you so much! 🥹 I’m thrilled they puffed up like champs and that you enjoyed the little tang from the sourdough. So glad the recipe worked its magic for you!
Jordan Hansen says
So yummy and a perfect texture!
Leslie says
This was definitely a delicious discard recipe and they turned out perfect!
Swathi says
Sourdough Yorkshire puddings are wonderful tast, I tried for our family dinner. Enjoyed it.
Simon says
I am just about to make this recipe as just discovered Sourdough starter, which I have had going from a mature one for 2 months mow. But for everyone out there, being an Englishman that has been making massive Yorkshire Puds for years, always always make the day before and bring to room temp before baking. I now live in Australia and think nothing of getting the batter out of the fridge at lunchtime to make at 5/6pm, just keep whisking it with beaters every 40 mins or so. Cheers