We Value Your Privacy

We and our partners use technology such as cookies on our site to personalise content and ads, provide social media features, and analyse our traffic. Click below to consent to the use of this technology across the web. You can change your mind and change your consent choices at anytime by returning to this site.

Update Consent
Loading ...

How to Freeze Yorkshire Pudding

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.

Loading ...
  1. Remove the baked Yorkshire puddings from the baking dish and place them upside down on the baking rack until they cool to room temperature.

  2. 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.

  3. 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.

  4. 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.

  5. Remove the Yorkshire puddings from the freezer to thaw them. Unwrap the frozen Yorkshire puddings and place them directly onto a baking tray.

  6. Bake the Yorkshire puddings for approximately five minutes at 204 degrees C. Serve the puddings immediately.

Loading ...

Things You'll Need

  • Prepared Yorkshire puddings
  • Baking rack (lined with paper towel)
  • Aluminium foil
  • Plastic freezer bags (gallon size)
  • Permanent marker
  • Baking tray

About the Author

Kathryn Hatter is a veteran home-school educator, as well as an accomplished gardener, quilter, crocheter, cook, decorator and digital graphics creator. As a regular contributor to Natural News, many of Hatter's Internet publications focus on natural health and parenting. Hatter has also had publication on home improvement websites such as Redbeacon.

Loading ...