Description
Yorkshire Puddings are a classic British side dish known for their dramatic rise, crisp edges, and soft, airy centers. Traditionally served with roast beef and rich gravy, they are simple to make yet incredibly impressive when done right.
Introduction
Originating from England, Yorkshire Puddings were created to make the most of a hot oven and stretch a meal further. With just a handful of basic ingredients, this timeless recipe delivers golden, puffed puddings that are perfect for soaking up gravy or enjoying on their own.
Why You’ll Love This Recipe
It uses simple pantry ingredients
The batter comes together quickly and easily
They rise beautifully with crisp edges and soft centers
Perfect for traditional roasts or modern meals
Naturally dairy-rich and deeply comforting
Ingredients
140 grams all-purpose flour
4 large eggs
200 milliliters milk
Salt, to taste
Vegetable oil or beef drippings, for the baking tin
Instructions
Prepare the Batter
In a mixing bowl, sift the flour and add a pinch of salt. In a separate bowl, whisk the eggs and milk together until well combined. Gradually pour the egg and milk mixture into the flour while whisking continuously to avoid lumps. Continue whisking until the batter is completely smooth. Let the batter rest for 30 minutes at room temperature.
Preheat the Oven
Preheat the oven to 220°C (428°F). Place an oven rack in the middle position to ensure even heat circulation.
Heat the Baking Tin
Pour about one tablespoon of vegetable oil or beef drippings into each cup of a muffin tin or Yorkshire pudding tray. Place the tin in the preheated oven for about 10 minutes, until the fat is extremely hot and just beginning to smoke.
Bake the Yorkshire Puddings
Carefully remove the hot tin from the oven. Working quickly, pour the rested batter into the hot oil, filling each compartment about halfway. Immediately return the tin to the oven. Bake for 20 to 25 minutes until the puddings are well risen, deeply golden, and crisp. Do not open the oven door during baking, especially in the first 20 minutes.
Serve
Remove the Yorkshire puddings from the oven and serve immediately while hot and crisp, ideally with roast beef and gravy.
Variations
Use beef drippings for a more traditional and savory flavor
Add a pinch of dried thyme or rosemary for a subtle herbal note
Make mini versions using a smaller muffin tin for appetizers
Tips for the Best Results
Ensure the oil is extremely hot before adding the batter
Resting the batter helps improve rise and texture
Use room-temperature eggs and milk for better consistency
Never open the oven door while baking
Storage Tips
Yorkshire puddings are best served fresh
Leftovers can be stored in an airtight container for up to one day
Reheat in a hot oven for a few minutes to restore crispness
Serving Suggestions
Serve with roast beef, chicken, or lamb
Pair with onion gravy or pan drippings
Enjoy with sausages for a classic toad-in-the-hole style meal
FAQs
Why didn’t my Yorkshire puddings rise
The oil may not have been hot enough or the oven temperature may have dropped
Can I make the batter ahead of time
Yes, the batter can be prepared several hours in advance and kept refrigerated
Can I freeze Yorkshire puddings
Yes, freeze after baking and reheat in a hot oven until crisp
Conclusion
Yorkshire Puddings are a timeless comfort food that prove simplicity can be spectacular. With the right technique and hot oven, this recipe delivers tall, crisp, and golden puddings every time, making them a must-have addition to any roast dinner.