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    Home » Recipes » Sides

    Easy Yorkshire Puddings Recipe

    Published: Feb 15, 2021 · Modified: Sep 10, 2024 by Beth Sachs · 6 Comments · This post may contain affiliate links.

    Jump to Recipe
    Yorkshire puddings Pin image with text.

    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!

    A tray of Yorkshire puddings with roast potatoes in the background.

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    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.

    Jump to:
    • 🥘 Ingredients
    • 🔪 Instructions
    • Top Tips
    • 🍴 Serving suggestions
    • 🧊 Suitable for freezing?
    • ❓ FAQS
    • Recipe
    • 💬 Comments

    🥘 Ingredients

    Ingredients needed for Yorkshire puddings.

    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.

    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.

    Step by step photo instructions for making foolproof Yorkshire puddings.

    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.

    Yorkshire puddings, stuffing balls and potatoes.

    ❓ FAQS

    Why are they called Yorkshire Puddings?

    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.

    What's the best oil to use?

    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.

    Why can't you use self raising flour?

    Using self raising flour will result in a flat Yorkshire pudding. If you want well-risen Yorkshire puddings use plain flour only.

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    Recipe

    A tray of crispy golden Yorkshire puddings.
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    5 from 7 votes

    Yorkshire Puddings (foolproof recipe)

    A foolproof recipe for crispy, well risen, golden Yorkshire puddings. Follow this easy step-by-step recipe and you won't go wrong.
    Course Side Dish
    Cuisine British
    Prep Time 5 minutes minutes
    Cook Time 18 minutes minutes
    Resting time 30 minutes minutes
    Total Time 53 minutes minutes
    Servings 6
    Calories 185kcal
    Author Beth Sachs
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    Equipment

    • Kitchen Scales
    • Mixing Bowl
    • Measuring Jug
    • 12 Hole Muffin Tin
    • Whisk

    Ingredients

    Metric - US Customary
    • 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

    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 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!
     
    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.
     
    Nutrition: Based on 2 Yorkshire puddings per person. The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
     
    Nutrition Facts
    Yorkshire Puddings (foolproof recipe)
    Amount per Serving
    Calories
    185
    % Daily Value*
    Fat
     
    11
    g
    17
    %
    Saturated Fat
     
    2
    g
    13
    %
    Trans Fat
     
    1
    g
    Cholesterol
     
    86
    mg
    29
    %
    Sodium
     
    241
    mg
    10
    %
    Potassium
     
    97
    mg
    3
    %
    Carbohydrates
     
    15
    g
    5
    %
    Fiber
     
    1
    g
    4
    %
    Sugar
     
    2
    g
    2
    %
    Protein
     
    6
    g
    12
    %
    Vitamin A
     
    178
    IU
    4
    %
    Calcium
     
    56
    mg
    6
    %
    Iron
     
    1
    mg
    6
    %
    * Percent Daily Values are based on a 2000 calorie diet.
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    Reader Interactions

    Comments

    1. Shadi Hasanzadenemati

      February 17, 2021 at 2:15 pm

      5 stars
      My family is going to love this, thank you for the recipe!

      Reply
    2. Toni

      February 17, 2021 at 2:36 pm

      5 stars
      Thank you so much for the tips! I love how easy it is to make!

      Reply
    3. Natalie

      February 17, 2021 at 2:52 pm

      5 stars
      They look fantastic! We love them with the roast on weekends. I will definitely give your recipe a try.

      Reply
    4. Megan

      February 17, 2021 at 2:52 pm

      5 stars
      Yorkshire puddings can be tricky but this recipe made it so easy!

      Reply
    5. Beth

      February 17, 2021 at 2:52 pm

      5 stars
      These look wonderful! I can't wait to give this a try! My family is going to love this recipe!

      Reply
    6. Gail Montero

      February 18, 2021 at 7:10 pm

      5 stars
      My hubby is from England so we will totally enjoy eating these yummy puddings!

      Reply
    5 from 7 votes (1 rating without comment)

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    Hi, I'm Beth!

    Mum of three (and two crazy dogs), living in Cornwall, UK. I love creating easy, delicious and fuss-free recipes, perfect for busy families, just like my own.

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