A traditional English roast dinner is not complete without Yorkshire puddings. I do not limit Yorkshire puddings to roast beef alone; I make them with any roast I cook.
This family recipe never fails; and results in huge, fluffy Yorkshire puddings every time – along as we follow the rules of a perfect Yorkshire pudding.
3 Rules for cooking perfect Yorkshire puddings every time:
- Let the batter rest for at least 20 minutes
- Pre-heat the tray and oil for at least 10 minutes
- Be quick when pouring the batter into the tray, and do not open the oven door whilst the Yorkshire puddings are cooking
How to make perfectly risen Yorkshire puddings at home:
Scroll down for recipe card and ingredient list
1. Measure out your ingredients and preheat your oven to 180C.
2. Mix the flour, egg and milk in a mixing bowl, or measuring jug. If you mix in a mixing bowl, transfer to a measuring jug or something with a nozzle for easy pouring of the batter later on.
3. Once the mixture is smooth, set aside for a minimum of 20 minutes. You could get on with peeling and prepping the rest of your roast dinner at this point.
4. Whilst your batter is resting, pour oil into the holes of a 12-hole muffin tin. The oil should cover the bottom of each hole. Put the oiled tin into the oven to warm up.
5. After resting for 20 minutes, your batter will have formed a slightly bubbly top. Stir with a fork to smoothen the mixture.
6. After your oil has been heated in the oven for about 10 minutes, you’re ready to fill with the batter. You must be really quick at this stage as to not allow the tin or oil cool too much. Remove the heated tin for the oven and pour an even amount of batter into each hole.
7. Return to tin full of batter the oven, for 30 minutes. DO NOT open the oven door whilst the Yorkshire puddings are cooking.
8. Look through the window of your oven after 30 minutes to check they are browned enough. If they’re the colour you desire remove from the oven.
9. Transfer onto some kitchen roll to soak up any additional oil. Serve and enjoy with tonnes of gravy 🙂
- 145 g plain flour
- 4 eggs
- 200 ml milk
- 1 tsp salt
- sunflower or vegetable oil, for the pan
- Preheat your oven to 180C
- Mix together the eggs, flour milk and salt to a smooth batter (mix until blended and then stop - try not to over mix the batter). Transfer to a measuring jug or something with a nozzle for easy pouring later.
- Let the batter mixture sit on the side for a minimum of 20 minutes
- Whilst your batter is sitting, pour an even amount of oil into the base of 12 muffin tin holes. The oil should just cover the bottom of the hole evenly
- put the oiled tin into the oven to heat though
- After your batter has had time to sit, it should form a slightly bubbly top. Mix with a fork, then get ready to pour into the heated tin. It is really important you’re quick with this step to minimize the time the hot tin is out of the oven. So make sure your work surface is clear and no pets or kids are running around the kitchen, as you’ll be handling hot oil
- Remove the hot tray from the oven, and pour an even amount of the mixture into each hole. The batter may immediately react to the hot oil; which is a great sign your oil is hot enough
- put the tin filled with batter back in the oven until they have risen and browned; about 35 minutes in my oven. DO NOT open the oven door during the cooking time
- After 30 minutes; look through the glass of your oven door to see if the yorkshire puddings are browned enough for you; if not leave them in for a further 10 minutes.
Amount Per Serving Calories 87Total Fat 3gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 2gCholesterol 63mgSodium 227mgCarbohydrates 10gFiber 0gSugar 0gProtein 4g
Nutritional data provided here is only an estimate. If you're tracking these things for medical purposes please consult an outside, trusted source. Thanks!