Don Signature Crab - Singapore Food Guide

Yorkshire Puddings

Crispy, airy Yorkshire puddings — a Singapore-style roast side made from eggs, flour and milk, oven-baked until puffed and golden.

Yorkshire Puddings

About this dish

Yorkshire puddings are the iconic British side that turn a roast into a celebratory meal; in Singapore you'll see them on weekend roast menus at expat pubs in Holland Village, hotel buffets along the CBD and home dining tables during Christmas. Light and hollow with a crisp exterior and pillowy interior, they make perfect boats for rich beef gravy, roast vegetables or even a cheeky sambal butter for a local twist.

At home in a HDB kitchen or condo, these puddings are brilliantly forgiving — few staple pantry ingredients and a hot oven are all you need. Singapore cooks often use neutral oil or lard from local supermarkets (NTUC, Cold Storage, Sheng Siong); if you want extra flavour, beef dripping or a spoon of butter gives classic depth. They also work as party finger food — make mini puddings for potlucks at the void deck or bring to a neighbour’s makan session.

Texture-wise expect a golden, blistered shell and a soft inner pocket that soaks up gravy. For a local spin, try serving with roast beef and onion gravy, or dab a little sambal butter and crushed peanuts for a hawker-style crossover. Whether it’s a quiet Sunday roast in Tiong Bahru or a festive spread in the heartlands, these Yorkshire puddings lift the meal.

Ingredients

  • 200 g plain (all-purpose) flour, sifted
  • 3 large eggs, room temperature
  • 300 ml whole milk, room temperature
  • 50 ml water, room temperature
  • 1/2 tsp fine salt
  • 4 tbsp vegetable oil (or 2 tbsp beef dripping/lard for traditional flavour)
  • 1 tsp English mustard or Dijon, optional for batter
  • 500 g roast beef (for serving), thinly sliced
  • 300 ml beef stock (for gravy)
  • 1 tbsp cornflour mixed with 2 tbsp water (for thickening gravy), optional
  • 2 tbsp Worcestershire sauce or 1 tbsp kecap manis for a local sweet-savory twist (optional)
  • Roasted potatoes and carrots, to serve
  • Fresh parsley, chopped, to garnish
  • Optional sambal butter: 50 g unsalted butter softened + 1–2 tsp sambal chilli (adjust to taste)

Step-by-Step Method

  1. Preheat your oven to 220°C (200°C fan). Place a 12-hole muffin tin or 6 large popover tins in the oven to heat while you make the batter.
  2. In a bowl, whisk the plain flour and salt. Make a well in the centre.
  3. Whisk the eggs in a separate jug until combined, then pour into the flour. Gradually whisk in the milk and water until you have a smooth, lump-free batter; whisk for 30–60 seconds to aerate slightly. Stir in mustard if using.
  4. Let the batter rest at room temperature for 20–30 minutes — this helps the puddings rise and creates a lighter texture.
  5. Carefully remove the hot tin from the oven. Add about 1/2 tsp of oil to each regular muffin hole (or 1 tbsp to each large tin) and return to the oven until the oil is smoking hot, about 3–5 minutes.
  6. Working quickly, pour batter into each hot hole to about two-thirds full. The heat of the oil will start the rise immediately.
  7. Bake at 220°C for 20–25 minutes without opening the oven door — the puddings should puff up and turn deep golden brown. For larger popovers allow an extra 3–5 minutes.
  8. Once risen and crisp, remove from the oven and transfer to a wire rack. If you need them warm for serving later, keep in a low oven (80–90°C) for up to 30 minutes; avoid covering as that softens the crisp exterior.
  9. Make the gravy: heat beef stock in a saucepan, add pan juices from your roast if available, stir in Worcestershire sauce or kecap manis for sweetness, thicken with cornflour slurry to desired consistency, and taste-adjust with salt and pepper.
  10. Serve Yorkshire puddings piping hot with roast beef, generous ladles of gravy, roasted potatoes, vegetables and a sprinkle of chopped parsley. For a Singapore twist, offer sambal butter on the side for guests to try.

Tips & Serving Ideas

  • Use room-temperature eggs and milk — a warm batter rises better and gives a lighter texture.
  • Rest the batter for 20–30 minutes; this hydrates the flour and helps the puddings puff up.
  • Make sure the oil in each hole is smoking hot before pouring the batter — this is the key to getting a dramatic rise and crisp edges.
  • Don’t open the oven during baking; sudden temperature drops can make the puddings collapse.
  • For classic flavour use beef dripping or lard if you can find it at NTUC or Cold Storage; vegetable oil works well too and is easier to source at Sheng Siong.
  • To serve at a potluck, keep mini puddings warm in a low oven (80–90°C) and re-crisp briefly under a hot oven for 3–5 minutes before serving.
  • Adjust for fan-forced ovens: reduce temperature by 10–20°C and watch the first batch closely to tweak timing.

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