Oh, Yorkshire puddings. Is there a Sunday roast they won't make even better? The way that gravy pools in them, and the comforting doughy flavour and texture that goes with virtually any meat (or meat-free roast). Delicious. And they taste even nicer homemade, which is where this recipe comes in. Fortunately, there isn't a massive secret to how to make Yorkshire puddings as they are easy to master! They just require you to be patient, especially when mixing the batter. Follow these steps below and make the best Yorkshire puds ever.
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Yorkshire pudding recipe
To make six Yorkshire puddings, you'll need:
- 2 eggs
- 100 grams plain flour
- 250ml full-fat milk
- 50ml oil or cooking fat of your choice. Goose fat works especially well, but butter or sunflower oil work well too
- A pinch of salt
- A muffin tin
1. In a mixing bowl, combine and flour and the salt; make a well in the middle of the flour.
2. Crack the eggs into the well and begin mixing. Fold in the flour gradually and gently, working from the sides. Avoid folding it in all at once, or you'll end up with a lumpy mixture.
3. When most of the flour has been folded and the mixture is going a bit dry, start adding the milk, bit by bit, folding in the rest of the flour from the sides. Once your have a good, pourable consistency, rest the mixture in the fridge.
4. In the meantime, pour in a little oil/add small lumps of cooking fat into each hole in your muffin tin. Put the tin in the oven to heat the oil. Make sure not to overfill the holes to prevent hot oil spitting and splashing out.
5. The oil should be very, very hot before you pour in the batter. Take the tin out and pour in the batter up to about two-thirds into each hole. It should begin to sizzle immediately.
6. Place the tin back into the oven and cook at 240ºC for 20-25 minutes. Do not open the oven door during cooking, or your puddings will collapse.
7. Once risen and golden, they're done. Serve with a roast rib of beef and horseradish.