Yorkshire Puddings
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4 Ingredients
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35 min total
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Serves Makes 8
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Easy
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British
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Miscellaneous
Recipe byThe ZestyPlate Kitchen
Light, crisp and golden Yorkshire puddings: a simple batter poured into sizzling tins and baked until puffed. The essential roast dinner side.
A good Yorkshire pudding rises tall, crisps at the edges and stays soft enough in the middle to catch a pool of gravy. The batter is nothing more than flour, eggs and milk, so the real work is done by a smoking-hot tin and the discipline to leave the oven alone. Once you have the knack, no roast feels quite complete without them.
Jump to recipe
Prep 10 min
Cook 25 min
Total 35 min
Easy
Scale:
- 140g Flour
- 4 Egg
- 200ml Milk
- Drizzle Sunflower Oil
Nutrition (per serving)
115
kcal
6g
Protein
15g
Carbs
3g
Fat
Estimated per serving. How we calculate this.
Preparation
- Heat the oven to 230C/fan 210C/gas 8.
- Drizzle a little sunflower oil evenly into two 4-hole Yorkshire pudding tins, or two 12-hole non-stick muffin tins, and put them in the oven to get scorching hot.
- For the batter, tip the flour into a bowl and beat in the eggs until smooth.
- Add the milk a little at a time, beating until completely lump-free, then season with salt and pepper.
- Pour the batter into a jug. Take the hot tins from the oven and carefully divide the batter evenly between the holes.
- Return the tins to the oven and leave well alone for 20 to 25 minutes, until the puddings have risen and browned.
- Serve at once. They can also be cooled and frozen for up to a month.
Tips from the ZestyPlate Kitchen
- Heat the oil in the tin until it is genuinely smoking before the batter goes anywhere near it.
- Whisk the batter until it is silky smooth with no lumps at all.
- Resting the batter helps a little, but a fiercely hot tin matters far more.
- Keep the oven door shut while they cook, or the rush of cold air will collapse them.
Frequently Asked Questions
Three things together: smoking-hot fat in the tin, batter at room temperature, and an oven door that stays firmly closed. That blast of heat is what sends them up.
Yes, and it benefits from a rest, even a night in the fridge. Whisk it again and let it come back to room temperature before baking.
They do, very well. Reheat from frozen in a hot oven for a few minutes until they crisp up again.
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