British citizens enjoy Yorkshire pudding as a savoury complement to special dinners. The British Yorkshire pudding is comparable to what Americans affectionately call “popovers.” While these delicious rolls often go quickly during a meal, if you make extras, freeze them for future use. Yorkshire pudding freezes well and defrosts to provide a delicious meal accompaniment at a moment’s notice. Wrap the Yorkshire puddings tightly and then freeze them until you need them.
- Skill level:
Things you need
- Prepared Yorkshire puddings
- Baking rack (lined with paper towel)
- Aluminium foil
- Plastic freezer bags (gallon size)
- Permanent marker
- Baking tray
Remove the baked Yorkshire puddings from the baking dish and place them upside down on the baking rack until they cool to room temperature.
Wrap each Yorkshire pudding individually in aluminium foil. Fold the aluminium foil tightly over the top of each pudding and fold the ends down and under the puddings to make a tight and secure wrap.
Place as many wrapped Yorkshire puddings as you can easily fit into a plastic freezer bag. Do not overpack the freezer bags--leave ample room to keep the puddings the proper shape as they freeze. Seal the bag almost entirely and remove as much air as possible from the bag. Seal the bag the rest of the way.
Write the contents and the date on the outside of the plastic bag. Place the freezer bag(s) into the freezer. Store the Yorkshire puddings in the freezer for two to three months.
Remove the Yorkshire puddings from the freezer to thaw them. Unwrap the frozen Yorkshire puddings and place them directly onto a baking tray.
Bake the Yorkshire puddings for approximately five minutes at 204 degrees C. Serve the puddings immediately.
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