Yorkshire Puddings

The Best Yorkshire Puddings Recipe With Step-By-Step Video Instructions

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Yorkshire puddings were not part of the roast dinners I grew up with in Ireland. My husband is English, however, and over the past few years they have become an essential part of our Sunday roast.

They are not complicated to make, but the technique can take a little practice. The oven must be extremely hot, the oil must be extremely hot and you must not open the oven door while they are baking unless they genuinely look as though they may burn.

Do not be discouraged if your first batch is not perfect. Once you understand how the batter reacts to the hot oil, they become much easier.

What Should Yorkshire Puddings Look Like?

Yorkshire puddings should be well risen, crisp around the edges and deeply golden brown. They are usually darker than beginners expect, so do not remove them simply because they have started to colour.

Look at the photographs and video in this post before you begin. The photograph below shows the colour you are aiming for.

This is the ideal colour for a Yorkshire pudding. The edges should be dark golden brown rather than pale and soft.

Ingredients

• 200ml semi-skimmed milk
• 140g plain flour
• 4 medium eggs
• Pinch of salt
• Oil or cooking fat for the tin

Basic own-brand ingredients work perfectly well.

Sunflower oil, vegetable oil, lard or beef dripping can be used. Goose or duck fat also works well at Christmas. Avoid butter because it burns at a lower temperature.

How to Make Yorkshire Puddings

1. Whisk the eggs, milk, flour and salt together until smooth and free from lumps.
2. Cover and refrigerate the batter for at least one hour.
3. Preheat the oven to 220°C, 200°C fan or gas mark 7.
4. Add a little oil or fat to each cavity of the tin.
5. Heat the tin in the oven for at least seven minutes. The oil should be extremely hot and visibly shimmering.
6. Carefully remove the tin. Working quickly, pour the batter into the hot oil.
7. Return the tin to the oven immediately and close the door.
8. Bake smaller Yorkshire puddings for 14 to 15 minutes. Larger puddings may need up to 30 minutes.
9. Do not open the oven during the stated cooking time unless the puddings appear likely to burn.
10. Remove when well risen, crisp and deeply golden brown.

Use a 15ml tablespoon measure for 24 smaller Yorkshire puddings. For 12 larger ones, fill each cavity approximately three-quarters full.

Ruth’s Yorkshire Pudding Tips

• Rest the batter in the fridge for at least one hour.
• Make sure the oven has reached the full temperature before heating the tin.
• Work quickly once the hot tin leaves the oven.
• Plan the rest of the meal around the Yorkshire puddings so nobody needs to open the oven.
• Use the photographs and video to judge their finished colour.

Serving Suggestions

Serve Yorkshire puddings with a roast dinner and plenty of gravy. They are also excellent with sausages, mashed potatoes and peas.

The same style of batter can also be used to make toad in the hole.

Storing and Reheating

Allow leftover Yorkshire puddings to cool completely. Store them in an airtight container in the fridge for up to two days.

Reheat in a hot oven or air fryer for three to four minutes, until piping hot and crisp.

Can You Freeze Yorkshire Puddings?

Yes, you can freeze fully baked Yorkshire puddings and reheat them straight from frozen.

Let them cool completely on a wire rack, then freeze separately on a tray. Once frozen, transfer to a freezer bag or airtight container. Label with the date and use within one month for best quality.

How to Reheat Frozen Yorkshire Puddings

Place the frozen puddings on a baking tray in a preheated oven at 200°C / 180°C fan / gas 6.

Start checking after 6–8 minutes. Larger puddings may need longer. They should be crisp outside and hot throughout.

You can also reheat Yorkshire puddings straight from frozen in an air fryer at 180°C for around 3–5 minutes, checking early and allowing longer if needed until crisp and hot throughout.

Serve immediately.

Avoid the microwave, which can leave them soft rather than crisp.

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 mins

Cook Time 30 minutes mins

Servings: 12 Yorkshires

Course: Side Dish

Cuisine: British

Ingredients Method Video 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.

Video

Notes

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