A foolproof recipe for crispy, golden Yorkshire puddings, the staple of any roast dinner. Follow this easy step-by-step recipe and you won't go wrong!
I used to be intimidated by making Yorkshire puddings, but then my mum shared her fail-safe recipe for crispy, golden, perfectly risen Yorkies that never fail.
In reality, they're super easy to make! Along with a step-by-step recipe, I'll share a few essential tips to help you master Yorkshire pudding perfection every time.
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🥘 Ingredients
Plain Flour - a lot of people are under the impression that you need self-raising flour to get the Yorkies to rise, but that isn't the case. It's actually the high heat and subsequent steam that makes the Yorkshire puddings rise tall.
Eggs - I use 3 large free-range eggs.
Milk - Semi-skimmed or full-fat are both fine.
Salt - a small pinch of salt added to the batter really helps to enhance their flavour.
Sunflower Oil - I always use a neutral flavoured oil with a high smoking point. Vegetable oil could also be used.
🔪 Instructions
One: Place the flour into a bowl.
Two: In a jug whisk together the eggs, milk and salt.
Three: Pour the egg mix into the flour and whisk until combined and no lumps are left. Transfer to a jug and leave to rest for 30 minutes.
Four: Preheat the oven to 220°c (200 fan/ 425F/ Gas 7) and put 1 teaspoon of sunflower oil into each hole of your 12 hole bun tin. Place in the oven for 8 minutes. I usually move my roast potatoes to the bottom shelf to allow the Yorkshire puddings to cook on the highest shelf. Just make sure you have your timings right and have at least 18 minutes left to cook on your roast potatoes when you put the Yorkshire puddings in the oven, because you don't want to open the door.
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Five: Take the tin out of the oven and pour the batter equally between the 12 hole cake tin. Place back into the oven immediately. Cook for 18 minutes.
Top Tips
- Rest the batter for at least 30 minutes prior to cooking.
- The oven temperature and oil need to be VERY hot before pouring the batter into the tin. I pour 1 teaspoon of oil into each hole of my cake tin (I use a standard 12 hole bun tin) and place it in a hot oven 220°c (200 fan/ 425F/ Gas 7) for 8 minutes. Carefully take the tin out of the oven and pour the batter in immediately (put the batter in a jug to make life easier).
- Don't be tempted to open the oven door whilst they are cooking. The steam will escape resulting in flat Yorkshire puddings.
🍴 Serving suggestions
They are delicious not just with the traditional roast beef, but also roast chicken, slow cooker pork chops, and slow cooker lamb breast too. Make sure you have plenty of gravy available to fill those holes!
You could make 4 giant yorkshire puddings instead and serve my easy sausage casserole inside the hollow.
🧊 Suitable for freezing?
Once cooked the Yorkshire puddings can be cooled down and frozen in freezer bags. When you are ready to use them just pop them straight from the freezer onto a baking tray and reheat in the oven (200°c/ 180 fan) for 10 minutes.
❓ FAQS
A Yorkshire pudding is a common English side dish made from a batter of eggs, flour and milk. The prefix "Yorkshire" was first used within a publication by Hannah Glasse in 1747, in "The Art of Cookery Made Plain and Simple". This distinguished the light and crispy nature of the batter puddings made in the county of Yorkshire from batter puddings created elsewhere in England.
A neutral flavoured oil with a high smoking point is best for Yorkshire puddings. Sunflower oil and vegetable oil would fall into this category. The smoking point of olive oil is not high enough.
Using self raising flour will result in a flat Yorkshire pudding. If you want well-risen Yorkshire puddings use plain flour only.
More simple side dishes from the Effortless Foodie kitchen!
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Recipe
Yorkshire Puddings (foolproof recipe)
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Equipment
- 12 Hole Muffin Tin
- Whisk
Ingredients
- 100 g Plain Flour
- 3 Eggs large
- 220 ml Milk
- ½ teaspoon Salt
- 12 teaspoon Sunflower Oil
Instructions
- Put the flour into a mixing bowl.100 g Plain Flour
- Whisk the eggs, milk and salt in a jug.3 Eggs, 220 ml Milk, ½ teaspoon Salt
- Pour the egg mixture into the flour and whisk until there are no lumps left. Transfer the batter to a jug and leave to rest for 30 minutes.
- Preheat the oven to 220°c (200 fan/ 425F/ Gas 7) and put 1 teaspoon of sunflower oil into each hole of your 12 hole bun tin. Place in the oven for 8 minutes. I usually move my roast potatoes to the bottom shelf to allow the Yorkshire puddings to cook on the highest shelf. Just make sure you have your timings right and have at least 18 minutes left to cook on your roast potatoes when you put the Yorkshire puddings in the oven, because you don't want to open the door.12 teaspoon Sunflower Oil
- Take the tin out of the oven and pour the batter equally between the 12 holes. Place back into the oven immediately. Cook for 18 minutes.
Notes
- Rest the batter for at least 30 minutes prior to cooking.
- The oven temperature and oil need to be VERY hot before pouring the batter into the tin. I pour 1 teaspoon of oil into each hole of my cake tin (I use a standard12 hole bun tin) and place it in a hot oven 220°c (200 fan/ 425F/ Gas 7) for 8 minutes. Carefully take the tin out of the oven and pour the batter in immediately (put the batter in a jug to make life easier).
- Don't be tempted to open the oven door whilst they are cooking. The steam will escape resulting in flat Yorkshire puddings. No-one likes flat Yorkies!
Shadi Hasanzadenemati says
My family is going to love this, thank you for the recipe!
Toni says
Thank you so much for the tips! I love how easy it is to make!
Natalie says
They look fantastic! We love them with the roast on weekends. I will definitely give your recipe a try.
Megan says
Yorkshire puddings can be tricky but this recipe made it so easy!
Beth says
These look wonderful! I can't wait to give this a try! My family is going to love this recipe!
Gail Montero says
My hubby is from England so we will totally enjoy eating these yummy puddings!