Yorkshire Puddings

Name: Yorkshire Puddings
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6 servings
Cuisine: British
Ingredients: 140g Flour; 4 Egg; 200ml Milk; Drizzle Sunflower Oil

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Serves 6 157 kcal per serving Prep 10 min Cook 30 min

Ingredients

140g Flour
4 Egg
200ml Milk
Drizzle Sunflower Oil

Instructions

Preheat the oven to 230°C / 210°C fan / Gas mark 8.
Drizzle a small amount of sunflower oil evenly into Yorkshire pudding tins or non-stick muffin tins and place them in the oven until the oil is very hot.
To make the batter, place the flour in a bowl and beat in the eggs until smooth.
Gradually whisk in the milk until the batter is completely lump-free. Season with salt and pepper.
Transfer the batter to a jug. Carefully remove the hot tins from the oven and evenly pour the batter into the hot oil.
Return the tins to the oven and bake undisturbed for 20–25 minutes, until the puddings are well risen and golden brown.
Serve immediately. Once cooled, the puddings can be frozen for up to one month.

Tips

The oil in the muffin tin must be piping hot—almost smoking—before you pour the batter in.
Rest the batter for at least 1 hour at room temperature (or overnight in the fridge) for the tallest, airiest puddings.
Never open the oven door while they are cooking, or the sudden drop in temperature will cause them to collapse.

Variations

Herbed Puddings: Add finely chopped thyme or rosemary to the batter for a savory boost.
Mini Yorkies: Use a mini-muffin tin to create bite-sized puddings for appetizers.

Storage

Store in an airtight container for up to 2 days or freeze for up to 3 months. Reheat in a hot oven for 3–5 minutes to restore the crunch.

Serving Suggestions

The essential accompaniment to a British Sunday Roast with beef and gravy.
Try them as a dessert filled with jam and cream, a traditional way to eat leftovers.