Yorkshire Puddings

Yorkshire Puddings

These classic Yorkshire Puddings are a golden, crispy treat that puff up beautifully in the oven. Perfect as a side to roast dinners, they soak up rich gravy delightfully.

Miscellaneous

Prep Time

15 min

Cook Time

25 min

Servings

4

Yorkshire Puddings have a proud place in British culinary tradition, often served alongside roast beef and gravy to create a comforting and hearty meal. Their origins date back to the 18th century, where they were originally made to make use of beef drippings and stretch a meal further. Today, they remain a beloved component of a traditional Sunday roast and a versatile accompaniment to many dishes. This recipe yields light and airy puddings with a crisp exterior and soft, slightly chewy interior. The key to perfect Yorkshire Puddings lies in a hot oven and preheated oil which causes the batter to rise impressively during baking, creating lovely pockets that can be filled with gravy or other flavorful sauces. They can also be used in innovative dishes or enjoyed simply on their own. Serve these Yorkshire Puddings hot from the oven alongside roast beef, pork, or chicken with plenty of gravy. They also pair wonderfully with vegetable stews or can be filled with sausages and onion gravy to create a comforting meal. Leftover puddings freeze well, making them easy to reheat and enjoy again later.

Ingredients

  • 140 g Flour
  • 4 Egg
  • 200 ml Milk
  • Drizzle Sunflower Oil

Instructions

Step 1: Preheat your oven to 230°C (fan 210°C / gas mark 8) to ensure it's piping hot, which is essential to get that signature rise in your Yorkshire puddings. Step 2: Take two Yorkshire pudding tins with four holes each, or alternatively, two 12-hole non-stick muffin tins. Drizzle a small amount of sunflower oil evenly into each hole. Place the tins in the preheated oven and allow the oil to heat thoroughly — this step helps create the crispy base. Step 3: In a mixing bowl, add 140g of plain flour. Crack in 4 eggs and beat them together to form a smooth batter free from lumps. Step 4: Slowly pour in 200ml of milk while continuing to whisk. Beat the mixture vigorously until it becomes completely smooth and lump-free. Season lightly with salt and freshly ground black pepper to taste. Step 5: Pour the batter into a jug for easy handling. Carefully remove the hot tins from the oven — be cautious as the oil will be very hot. Pour the batter evenly into each hole, filling them about halfway to allow room for the puddings to rise. Step 6: Return the tins immediately to the oven. Do not open the oven door or move the tins during baking to prevent the puddings from collapsing. Bake for 20-25 minutes, or until they have puffed up dramatically and turned a deep golden brown. Step 7: Serve your Yorkshire Puddings straight from the oven to enjoy their crisp texture. Alternatively, let them cool completely and freeze them for up to one month. To reheat, bake in a hot oven to restore the crispiness. Tip: Make sure your batter is well rested (about 30 minutes at room temperature) before cooking, if time allows; this can improve texture. Also, ensure the oil is smoking hot before pouring in the batter to get that impressive rise and a crisp base.

Quick Info

Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Servings
4

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