Go Back
mrshawkinshouse

Yorkshire Puddings

This recipe can be used to make small or large yorkshires ( 12-24). Instructions are in the recipe card at the bottom.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Servings: 12 Yorkshires
Course: Side Dish
Cuisine: British
Ingredients Method Notes

Ingredients
  

  • 140 g plain flour
  • 4 medium eggs
  • 200 mls milk
  • 1/2 tsp salt
  • 1 tsp oil or fat such as lard per cavity in a 12 cavity cupcake tin

Method
 

  1. Preheat oven: 220°C / 200°C fan / gas 7
  2. Make the batter:
    Put the flour and salt in a bowl. Add the eggs and milk together and whisk until smooth.
    Slowly add the wet mixture into the dry mixture, whisking at the end until you have a lump-free batter. Rest for at least 30 minutes before cooking.
  3. Heat the oil in the tin:
    Put about 1 tsp oil/dripping in each hole of a 12-hole cupcake tin. Place in oven until the fat is almost smoking hot (7 minutes or more).
  4. Bake:
    Working quickly, pour the batter evenly into the hot tin (it should sizzle).Bake for without opening the oven door.They’re ready when puffed up, deep golden brown and crisp.
  5. For small yorkshire like in the video, add 15mls ( a tablespoon measuring cup) of batter into each cavity. Bake for 13-15 minutes.
    For larger yorkshires fill the cavity 3/4 the way full or even a touch more and bake for 25-30 minutes.

Notes

Yorkshire puddings both freeze and reheat really well. Just pop them into a hot oven or an airfryer for a few minutes.