Yorkshire Pudding Recipe
This classic Yorkshire Puddings recipe creates light, crispy, and golden puddings perfect as a side for roasts or gravy. Made with simple ingredients like plain flour, eggs, and milk, and cooked in hot oil for a perfect rise and crisp texture, this easy-to-follow recipe ensures flawless Yorkshire puddings every time.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 medium Yorkshire puddings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: British
Ingredients
Scale
Yorkshire Pudding Batter
- 100 grams Plain flour
- 2 Eggs
- 100 ml Milk
- Salt and pepper, to taste
Cooking Oil
- 60 ml Sunflower or Vegetable Oil (other oils, lard, or beef drippings can be used instead)
Instructions
- Preheat the Oven: Preheat your oven to 220°C fan / 240°C conventional / 475°F / gas mark 9 to ensure it’s hot enough for the Yorkshire puddings to rise properly.
- Prepare the Batter: Sieve 100 grams of plain flour into a bowl or jug to prevent lumps. Add 2 eggs, 100 ml of milk, and season with salt and pepper. Whisk the mixture using a hand blender or whisk until smooth and well combined.
- Rest the Batter: Leave the batter to rest for 10 minutes. This pause helps the gluten relax, improving the texture and rise of the puddings.
- Heat the Oil: Add 1 teaspoon of sunflower or vegetable oil into each section of a cupcake or muffin tray. Place the tray in the preheated oven and heat the oil for 10 minutes until very hot.
- Pour the Batter: Carefully remove the hot tray from the oven. Quickly and evenly pour the batter into each section to slightly over half full, using a spoon to prevent drips. Work efficiently to retain the heat needed for rising.
- Bake the Yorkshire Puddings: Place the tray in the center of the oven and bake for about 15 minutes. Do not open the oven during cooking to prevent the puddings from collapsing.
- Finish and Serve: Remove the puddings when they are golden brown, crisp, and perfectly risen. Allow to cool slightly before serving. Avoid removing too early as undercooked puddings will shrink and become less crispy.
Notes
- This batter makes 12 medium-sized Yorkshire puddings using a standard cupcake tray.
- For 6 large Yorkshire puddings, use a deep muffin tray with the same batter and method.
- Ensure the puddings are fully cooked and crisp; removing too early will cause them to shrink and lose their rise.
- For freezing and reheating tips and serving suggestions, visit the recipe website.
Keywords: Yorkshire puddings, British side dish, oven baked pudding, crispy Yorkshire pudding, roast dinner sides
Find it online: https://mixitwitjoe.com/yorkshire-pudding-recipe/
