Yorkshire Puddings Recipe

Introduction

Yorkshire puddings are a classic British side dish known for their crispy, golden exterior and soft, airy inside. Perfectly paired with roast dinners or gravy, they’re surprisingly simple to make at home. This recipe will guide you through creating light, puffed puddings every time.

Ingredients

• 60 ml sunflower or vegetable oil (or substitute with lard or beef drippings)
• 100 grams plain flour
• 2 eggs
• 100 ml milk
• Salt and pepper, to taste

Instructions

1. Step 1: Preheat your oven to 220°C fan / 240°C / 475°F / gas mark 9.
2. Step 2: Sieve the plain flour into a bowl or jug to ensure a smooth batter.
3. Step 3: Add the eggs, milk, salt, and pepper to the flour.
4. Step 4: Whisk the mixture until smooth using a hand blender or whisk by hand for best results.
5. Step 5: Let the batter rest for 10 minutes to improve texture.
6. Step 6: Pour about 1 teaspoon of oil into each section of a cupcake or muffin tray.
7. Step 7: Place the tray in the preheated oven for 10 minutes to heat the oil until very hot.
8. Step 8: Carefully remove the hot tray from the oven and quickly pour the batter evenly into each section, filling just over halfway.
9. Step 9: Return the tray to the center of the oven and bake for about 15 minutes, until the puddings are golden, crispy, and well risen.
10. Step 10: Remove from the oven and serve immediately for the best texture and taste.

Tips & Variations

• Use beef drippings or lard for a traditional richer flavor instead of vegetable oil.
• Do not open the oven door while baking, as this can cause the puddings to collapse.
• For a gluten-free version, substitute plain flour with a gluten-free blend.
• Resting the batter allows the gluten to relax, resulting in lighter puddings.

Storage

Yorkshire puddings are best enjoyed fresh, but leftover puddings can be stored in an airtight container for up to 2 days in the refrigerator. Reheat in a hot oven at 200°C (400°F) for 5-7 minutes to restore crispiness. Avoid microwaving as it can make them soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the batter ahead of time?

Yes, you can prepare the batter a few hours in advance and keep it covered in the refrigerator. Bring it back to room temperature and whisk lightly before using.

Why do my Yorkshire puddings not rise properly?

Common reasons include insufficiently hot oil or oven, overmixing the batter, or opening the oven door during baking. Ensure the oil is very hot before adding the batter and avoid disturbing the oven while cooking.

Yorkshire Puddings Recipe

Print Recipe

★★★★★

4.6 from 135 reviews

This classic Yorkshire Puddings recipe delivers crispy, golden puddings perfect for serving alongside roast dinners or as a delicious snack. Made with simple ingredients like plain flour, eggs, milk, and sunflower oil, these puddings rise beautifully in a hot oven, creating a light and airy interior with a crispy exterior.

• Author: Tim
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 12 Yorkshire puddings (based on standard cupcake/muffin tray size) 1x
• Category: Side Dish
• Method: Baking
• Cuisine: British

Ingredients

Scale 1x2x3x

Yorkshire Pudding Batter

• 100 grams Plain flour
• 2 Eggs
• 100 ml Milk
• Salt and pepper, to taste

For Cooking

• 60 ml Sunflower or Vegetable Oil (or substitute with other oil, lard, or beef drippings)

Instructions

1. Preheat Oven: Preheat your oven to 220°C fan / 240°C / 475°F / gas mark 9 to ensure it is hot enough for the Yorkshire puddings to rise and crisp perfectly.
2. Prepare Batter: Sieve 100 grams of plain flour into a bowl or jug to remove lumps, ensuring a smooth pudding batter.
3. Add Wet Ingredients: Crack in the 2 eggs, then add 100 ml of milk along with salt and pepper to taste. This combination forms the base of your batter.
4. Whisk Batter: Whisk the mixture until smooth using a hand blender for the quickest results, or alternatively, hand whisk until the batter is lump-free and creamy.
5. Rest Batter: Allow the batter to rest for 10 minutes. This helps the flour hydrate and results in better rise during baking.
6. Heat Oil: Place 1 teaspoon of sunflower or vegetable oil into each section of a cupcake or muffin tray.
7. Preheat Oil: Put the tray with oil in the hot preheated oven and heat for 10 minutes until the oil is very hot and starting to shimmer.
8. Pour Batter: Carefully remove the hot tray from the oven. Quickly and evenly pour the batter into each section, filling just over halfway to allow space for the puddings to rise—work swiftly to keep the oil hot.
9. Bake: Return the tray to the center of the oven and bake for about 15 minutes, or until the Yorkshire puddings are golden and have puffed up with crispy edges.
10. Serve: Remove from the oven once golden and crispy. Be careful not to take them out too early, as they may shrink and lose crispiness. Serve immediately for best texture and flavor.

Notes

• Using very hot oil is essential for achieving the characteristic rise and crispiness of Yorkshire puddings.
• Do not open the oven door during baking, as the drop in temperature can cause the puddings to collapse.
• You can substitute sunflower oil with lard or beef drippings for a more traditional flavor.
• Resting the batter allows for better gluten development, which helps the puddings rise.
• Yorkshire puddings are best enjoyed fresh and hot straight from the oven.

Keywords: Yorkshire puddings, British side dish, roast dinner, crispy pudding, traditional pudding, baking recipe