Foolproof Yorkshire Puddings (2024)

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 a bit scared about making Yorkshire puddings. That is until my Mum gave me this fail-safe recipe for crispy, golden, well risen Yorkshire puddings that NEVER go wrong.

The reality is that Yorkies are actually super easy to make, and as well as giving you a step by step recipe to follow, I also throw in a couple of essential tips, so you too will succeed in Yorkshire pudding perfection.

✔️ Why should you try it?

• Foolproof recipe
• Crispy and golden
• Well risen
• Easy to make
• Can be frozen

🥘 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: Weigh 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.

💭 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. No-one likes flat Yorkies!

🍴 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! It's my kids favourite game...who can fit the most gravy into their Yorkshire pudding.

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

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