Yorkshire Puddings {Foolproof Recipe!}

A pile of deliciously golden Yorkshire Puddings on a plate on a table, ready to serve.

5 from 1 vote

Yorkshire Puddings {Foolproof Recipe!}

This tried-and-tested homemade Yorkshire Puddings recipe results in perfect, fluffy puds every time. Follow the simple tips and tricks with our foolproof method!

Prep Time30

Cook Time30

Total Time1

Course: Side Dish

Cuisine: Family Food

Servings: Yorkshire Puddings

Author: Sarah Rossi

Ingredients

To make 12 small Yorkshire Puddings:

2 tbsp Sunflower oil See notes
150 g Plain flour
Pinch of salt
3 Eggs Medium, free-range
200 ml Semi-skimmed milk
50 ml Water

Instructions

Make the batter:

Whisk the flour and salt with the eggs until you have a very smooth, very thick paste.
Add about a third of the milk, whisk until smooth, add the rest, along with the water and again whisk until totally smooth.
Transfer your batter into a large jug if you have one (this will help you to safely pour later).
For best results, if you have time, pop into the fridge to rest for 15-30 minutes (you can leave for longer in the fridge if it’s helpful to your timings, but you’ll need to give it a very good stir and may need to add a little more milk to return it to it’s original consistency).

To cook:

Preheat the oven to 220C.
When you’re ready to cook, pour a little of the oil into each of the muffin tray holes and put into the oven for 10 minutes until the oil is smoking hot.
Very carefully, open the oven door and remove the tray of hot oil (close the oven door quickly).
Working very quickly, pour or spoon the batter into each muffin hole. (It should be hissing and bubbling).
Return to the oven and reduce the temperature to 200°C. Cook for 30 minutes until they are a deep dark golden colour and very crispy. DO NOT OPEN THE OVEN until at least 25 minutes has passed!

HOW TO MAKE 1 LARGE YORKSHIRE PUDDING INSTEAD:

Use the following quantities instead: 75g plain flour | 100ml milk | 50ml water | 1 egg
Preheat the oil in tin for 10 minutes at 220C.
Carefully pour in the batter, turn the temperature down to 200C and cook for about 16 minutes.
Remove from the oven and leave to cool 5 mins so it’s easier to get out of the tin.

Notes

Oven door: DO NOT OPEN THE OVEN until at least 25 minutes has passed! Open it too soon or let too much cool air in and they may sink

Add batter quickly: When it comes to pouring the batter into the muffin tray, do it as quickly (and safely) as possible. The high heat inside the oven and the temperature of the oil is what helps to keep the puddings rising

Use hot oil: We need the oil to be as hot as we can get it, so add a little to your muffin tray (enough to cover the bottom of each hole), and leave it for at least 10 minutes at 220C

Let the batter rest: For best results, if you have time, pop your made up batter into the fridge to rest for 15-30 minutes (you can leave it for longer in the fridge if it’s helpful to your timings, but you’ll need to give it a very good stir and may need to add a little more milk to return it to its original consistency)

Give them room to rise: Put the muffin tray or whichever tin you’re using as close to the top of the oven as possible, but not so close that the puddings will touch the oven roof!

How to remove them from the tin: Make sure the Yorkshires are puffed and dry/properly cooked. Also, leaving them to cool in the tin makes them MUCH easier to remove. You can also leave to cool in the tin completely, then loosen them (leaving them in the tin still) and when we’re ready to eat, put the tin back in the oven for 5 minutes to heat through again

Use a tin: Always be sure to use a tin, because it will allow the temperature to get much hotter than, say, a ceramic dish

Batter consistency: This should be runny but not too watery. Loose enough to pour easily and not gloopy at all. Add extra milk or water if it’s too thick

Quantity of oil: Add a small amount of oil to the bottom of each muffin tray hole - make sure it’s enough to cover the surface when it’s looser and hotter but don’t overdo it so the Yorkshires spill over

Quantity of batter: The quantities in this recipe should be evenly distributed between each muffin tray well, and should come about halfway up the sides. This will give it room to rise without spilling over

Nutritional value: Is per pudding served as 12 puddings.

Nutrition