Name: Yorkshire Puddings Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 3 Eggs (Medium, free-range); 150 g Plain flour; 200 ml Whole or semi-skimmed milk; 50 ml Water; Pinch of salt; 2 tbsp Sunflower oil (See notes)

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Each ingredient in this recipe plays a crucial role in achieving the classic texture and flavor of Yorkshire puddings. Free-range eggs bring a depth of flavor and contribute to a lighter, more tender batter. Plain flour provides structure without overwhelming the batter, while the whole or semi-skimmed milk adds richness, with a touch of water to enhance the batter’s ability to rise. Sunflower oil, chosen for its high smoke point, is essential to create a golden, crispy outer crust. Each component harmonizes to bring these humble puddings to life, making them an unforgettable addition to your meal.

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How to Make Perfect Yorkshire Puddings

Creating the perfect Yorkshire pudding requires attention to detail in each step, from the batter to the bake.

Prepare the Batter
To begin, whisk the flour and salt with the eggs until they form a thick, velvety paste. This stage is vital to prevent lumps from forming, as a smooth batter allows for even baking. Once you’ve achieved a smooth consistency, incorporate about a third of the milk, stirring until fully combined. Continue adding the milk and water gradually, creating a cohesive mixture without any lumps. Transferring the batter to a large jug can make pouring easier later on. Letting the batter rest in the fridge for 15-30 minutes enhances the texture, as the flour absorbs moisture, resulting in a light, airy interior upon baking. If resting for longer, a quick stir and a dash of milk can help restore the original consistency.

Heating the Oil
Preheating the oil is crucial for achieving a signature crispy exterior. Set the oven to a high temperature, around 220℃ fan/240℃/Gas Mark 9, and pour a small amount of oil into each muffin tray compartment. Let the tray sit in the oven for around 10 minutes until the oil begins to smoke slightly, indicating it’s hot enough. Carefully handle the hot oil to prevent any accidents, and remember that maintaining oven heat is essential for a successful rise.

Pouring and Baking
With the oil smoking hot, quickly but carefully pour the batter into each compartment. The batter should sizzle upon contact, setting the base for a crisp crust. Close the oven door promptly to preserve heat, reducing the temperature to 200°C for the bake. Allow the puddings to bake undisturbed for 30 minutes to achieve a beautifully puffed, golden result. Opening the door prematurely can cause them to deflate, so resist the urge to peek until at least 25 minutes have passed.

Recipe Tips & Frequently Asked Questions

For a light and airy texture, rest the batter in the fridge before baking.

Use a jug to pour the batter easily and evenly, minimizing mess and maintaining consistency.

Precise measurements, especially for flour, ensure the puddings are neither too dense nor too heavy.

Experiment with added flavors, such as a pinch of herbs or a hint of seasoning, to complement different meals.

Frequently Asked Questions:

How can I prevent deflation?
Avoid opening the oven door during baking to maintain steady heat.

Can the batter be prepared in advance?
Yes, it can be refrigerated for a few hours. Stir well before using.

How to fix dense puddings?
Ensure batter consistency is smooth, and measure flour accurately.

Any dietary substitutions? Gluten-free flour can be substituted, and plant-based milk options may also work.

What to Serve With This Recipe

Yorkshire puddings pair beautifully with a variety of main courses, especially roast meats. They’re perfect with classic roast beef, where the gravy fills each pudding’s center, enhancing every bite. Lamb and pork roasts also make excellent partners, as do roasted vegetables and rich sauces. For added flavor, drizzle gravy or a creamy sauce over the puddings, elevating them as a complementary side that enhances the main dish’s flavors.

How to Make One Large Yorkshire Pudding

For a single, show-stopping Yorkshire pudding, adjust the recipe quantities to 75g of plain flour, 100ml of milk, 50ml of water, and 1 egg. Preheat the oil in a larger tin for 10 minutes at 220℃ fan/240℃/Gas Mark 9. Pour the batter carefully into the hot oil, then immediately lower the oven temperature to 200℃/220℃/Gas Mark 7. Bake for approximately 16 minutes, resulting in a towering, golden pudding with a crisp shell and soft interior. Allow it to rest for 5 minutes in the tin before serving, making it easier to handle and cut.

Storing and Reheating

If you find yourself with leftover Yorkshire puddings, store them in an airtight container at room temperature for up to a day or refrigerate for up to two days. To reheat, place them in the oven at 180℃ for a few minutes until they regain their crispness, or use an air fryer for a quick refresh that keeps them crispy. Avoid microwaving, as it tends to soften the texture, diminishing the signature crunch that makes these puddings so delightful.

Ingredients

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

Instructions

Make the batter:

Start by whisking the flour and salt with the eggs until you achieve a very thick and smooth paste. Once combined, pour in about a third of the milk and continue to whisk until the mixture becomes silky. Gradually add the remaining milk, along with the water, and whisk again to ensure a completely smooth batter.

If you have a large jug, transfer the batter into it for easier pouring later on. For optimal results, let the batter rest in the fridge for 15-30 minutes if possible. If you leave it in the fridge for longer, make sure to stir thoroughly before using, adding a little extra milk if needed to reach the initial consistency.

To cook:

Begin by preheating your oven to 220℃ fan/240℃/Gas Mark 9.

When ready to cook, pour a small amount of oil into each compartment of a muffin tray. Place the tray in the oven for around 10 minutes until the oil reaches a smoking hot temperature.

Carefully open the oven door and swiftly take out the hot tray. Close the oven door to retain the heat. Quickly pour or ladle the batter into each muffin compartment. You should hear a satisfying hiss as it hits the hot oil.

Return the tray to the oven, then immediately reduce the temperature to 200°C. Bake for 30 minutes until the puddings are a rich, deep golden color with a crispy exterior. Avoid opening the oven door for at least the first 25 minutes to prevent any loss of heat.

To make one large Yorkshire pudding instead:

For a single large pudding, adjust the ingredients as follows: 75g plain flour, 100ml milk, 50ml water, and 1 egg. Preheat the oil in a larger tin for 10 minutes at 220℃ fan/240℃/Gas Mark 9. Pour in the batter, then lower the temperature to 200℃/220℃/Gas Mark 7 and bake for approximately 16 minutes. Allow it to rest for about 5 minutes before removing it from the tin for easier handling.