Name: Yorkshire Pudding Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: British
Ingredients: 100 grams Plain flour; 2 Eggs; 100 ml Milk; Salt and pepper, to taste; 60 ml Sunflower or Vegetable Oil (other oils, lard, or beef drippings can be used instead)

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Introduction

Yorkshire puddings are a classic British side dish known for their crispy exterior and light, airy center. Perfectly golden and puffed, they complement roast dinners beautifully. This recipe guides you through making flawless Yorkshire puddings in a cupcake tray.

The image shows a plate with thick slices of pink roast beef with a browned edge in the front, stacked neatly in layers from bottom to top. Behind the beef, there are three golden brown Yorkshire puddings with puffy, crispy edges and hollow centers. To the left, there is a bunch of bright green broccoli florets. In the background, there are some golden roasted potato wedges. The dish is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

60 ml Sunflower or Vegetable Oil (lard or beef drippings can be used instead)
100 grams Plain flour
2 Eggs
100 ml Milk
Salt and pepper, to taste

Instructions

Step 1: Preheat your oven to 220°C fan / 240°C / 475°F / gas mark 9.
Step 2: Sieve 100 grams of plain flour into a bowl or jug to remove any lumps.
Step 3: Add 2 eggs, 100 ml milk, salt, and pepper to the flour.
Step 4: Whisk the mixture until smooth. Use a hand blender for quick results or hand whisk until there are no lumps.
Step 5: Let the batter rest for 10 minutes.
Step 6: Add about 1 teaspoon of oil into each section of a cupcake or muffin tray.
Step 7: Place the tray in the preheated oven for 10 minutes to heat the oil until it is very hot.
Step 8: Carefully remove the hot tray from the oven and quickly pour the batter evenly into each section, filling just over half full. Use a spoon to avoid drips.
Step 9: Return the tray to the center of the oven and bake for about 15 minutes, until the puddings are golden, risen, and crispy.
Step 10: Remove from the oven and serve immediately for best texture and flavor.

Tips & Variations

Use beef drippings or lard instead of vegetable oil for a richer flavor.
To make 6 larger Yorkshire puddings, use the same batter but bake them in a deep muffin tray.
Do not open the oven door or remove the puddings too early; they need time to brown and crisp to avoid shrinking.
Allowing the batter to rest before baking helps create a better rise and texture.

Storage

Yorkshire puddings are best served fresh but can be cooled completely, then stored in an airtight container in the refrigerator for up to 2 days. To reheat, place them in a hot oven (around 200°C/400°F) for 5–7 minutes to restore their crispiness. Avoid microwaving as this can make them soggy.

How to Serve

The image shows a close-up of two golden-brown Yorkshire puddings with a shiny, amber-colored gravy drizzled over the top, placed side by side on a white plate. Beneath and around the Yorkshire puddings are bright green peas that look fresh and plump, mixed with pieces of roasted mushrooms that have a dark brown, slightly charred texture. The plate sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of flour?

Plain (all-purpose) flour works best for Yorkshire puddings to achieve the right texture. Using self-rising flour may change the rise and texture unexpectedly.

Why do my Yorkshire puddings not rise properly?

The oil and oven must be very hot before adding the batter to ensure a good rise. Also, avoid opening the oven door during baking and be sure to fill the tray sections just over halfway for proper puffing.