Yorkshire Puddings
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Yorkshire puddings are a classic British dish and a non-negotiable for a proper Sunday roast. This step by step recipe is designed for beginners and focuses on the one thing that matters most, heat.
The batter itself is very simple and similar to a basic pancake batter. However, the oven must be hot, and the oil must be screaming hot! When you get those things right, you’ll start to see consistent results.
If your previous attempts have not gone to plan, do not worry, this is a common experience. It took me time to perfect my yorkshires too. Read the instructions carefully, follow the timings and the temperature instructions, and practise several times. Once you understand how important heat is, everything else falls into place. ‘Practice makes perfect’ as they say.
Recipe Info
Servings 12 to 24 depending on whether you make the smaller or larger ones (jump ahead see the recipe card for more details)
Prep time 30 minutes
Cook time 14 to 30 minutes
Total time about 1 hour
Why This Recipe Works
This recipe works because the batter is flexible. The same mixture can be used to make either large or small puddings without changing the ingredients.
Smaller ones cook quickly and are ready in around 14 to 15 minutes. Larger ones need longer and take up to 30 minutes. Because of this flexibility, you can adjust the size depending on your tin and how you plan to serve them.
This method is also ideal for making ahead. Smaller puddings freeze well and reheat quickly, making them perfect for busy roast dinners.
Ingredients
200ml semi skimmed milk
140g plain flour
4 medium eggs
Pinch of salt
Oil or fat for the tin
Semi skimmed milk gives the best balance, but you can replace a little with water if needed. Extra seasoning is optional, by adding more salt and some white pepper to taste.
Basic own brand ingredients are fine, you don’t need any specific brands for this recipe.
Sunflower or vegetable oil works well, as do traditional fats like lard or beef dripping. Goose or duck fat is often used at Christmas time for yorkshire puddings. NOTE-Avoid butter because it’s burning point is lower than other fats and oils and it would make the taste unpleasant.
How to Make Yorkshire Puddings
- Whisk the eggs, milk, flour, and salt until smooth and lump free.
- Cover the batter and place it in the fridge for at least 1 hour.
- Preheat the oven to 220C or 200C fan or gas mark 7.
- Add a little oil to each cavity of your cupcake tin and place it in the oven for 7 minutes or more minutes until extremely hot. Oil begins to shimmer when it’s very hot and you may notice a puff of smoke coming from the oven when you open the door that means it has reached the temperature that you need.
- Carefully remove the tin and quickly pour the batter into the hot oil. Test the oil quickly by dropping half a teaspoon of batter into one of the cavities. if the batter reacts immediately it means it’s ready. Use a tablespoon cup measure (15 mls) to make 24 smaller ones or fill to 3/4 full for 12 larger ones
- Return the tin to the oven immediately and close the door.
- Bake for 14 to 15 minutes for smaller puddings or up to 30 minutes for larger ones until risen and golden. See the recipe card below for specific instructions on different sized Yorkshire puddings.
- Serve straight away for best results.
Ruth’s Pro Tips
Do not open the oven door during baking under any circumstances. Yorkshire Pudding failure is guaranteed!
Plan the rest of your meal around New Yorkshire puddings so that you can allocate the time that is needed to bake your Yorkshire puddings without opening the oven.
Resting the batter in the fridge helps improve both rise and texture.
The oil should be visibly shimmering in the tin. You may also see a little smoke when you open the oven. That is a good sign.
What to Serve With Yorkshire Puddings
Serve with a traditional roast dinner and plenty of gravy.
They are also excellent with sausages, mash, peas, and gravy.
Use the batter to make a toad in the hole for a classic variation. Go here to see how to make toad in the hole.
Storage and Reheating
Allow everything to cool completely before storing.
Keep leftovers in an airtight container in the fridge for up to 2 days.
For longer storage, freeze in a freezer safe container once fully cooled.
To reheat, allow them to defrost for 10 to 15 minutes. Then warm through in the oven or air fryer for 3 to 4 minutes until crisp and hot.
FAQs
Why did mine not rise? In most cases, the oven or oil was not hot enough. High heat is essential for a good rise.
Can I make the batter ahead? Yes. In fact, making it ahead often improves the final result. It can be prepared up to 24 hours in advance and stored in the fridge.
What fat works best? Lard or beef dripping give the best flavour. However, sunflower or vegetable oil also works very well.
Can I use a different tin? Yes. You can use different tins, including large tins for oversized puddings. Cooking times may vary, but they are ready when well risen and deep golden brown.
If you enjoyed this recipe and would like to try other simple recipes go here to see more of my beginner friendly recipe.
Yorkshire Puddings
Ingredients
Method
- Preheat oven: 220°C / 200°C fan / gas 7
- 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.
- 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).
- 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.
- 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
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