Yorkshire puddings are a favorite side dish in all households. Up there with roast potatoes as a must for every form of roast dinner, be that a regular Sunday roast, or a more special occasion roast like Christmas Day dinner...
Delicious with gravy, no matter how you pour it, these fluffy savoury puddings are highly satisfying when accompanying meat or a vegetarian roast. 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.
Top tips: you can freeze Yorkshire puddings too should you have any leftovers!
How to make Yorkshire puddings like Jamie Oliver's
Here's what Jamie Oliver's Yorkshire pudding recommends:
- Use beef dripping or a flavourless oil.
- Have the oven very hot.
- Use a flameproof metal container.
- Use plain flour rather than self-raising.
- Sift the flour into a bowl, holding it high as you do so.
- Use a whisk to make the batter: an electric hand whisk or balloon whisk are recommended.
- Jamie also recommends that you serve your Yorkshire puddings as soon as possible or it'll lose it's crispy crunch. If you took it out too early, put it back into the a hot oven for a minute or two.
How to make Yorkshire puddings like chef Neil Rankin
This Yorkshire puddings recipe was developed by acclaimed chef Neil Rankin. Although some don't always pair Yorkshires with Christmas dinner, we beg to differ and we think this recipe is perfect as Neil has made them that little bit more decadent with a dash of cream...lovely.
Makes 4–6, depending on the size
- 100ml plain flour
- 100ml free range eggs (whisked)
- 75ml milk
- 25ml double cream
- 200ml rendered beef fat or oil if vegetarian
1. Start by measuring out all your ingredients by volume, not by weight using a jug. First measure the flour, then transfer it to a bowl, then the eggs, followed by the milk and the cream.
2. Mix well until smooth, though a few lumps will just add a little interest so no need to panic!
3. Leave the batter out to rest at room temperature for about an hour, or in the fridge overnight.
4. When ready to cook your Yorkshires, preheat your oven to 200°C / 392F/ Gas Mark 4.
5. Add a little salt to the batter and put a good amount of fat into each cup on your muffin tray, putting it in the oven to heat up.
6. When the fat is hot and melted, open the oven door and quickly but carefully pour the batter into the muffin cups. Top tip: the more generous you are, the bigger your Yorkshire puddings will be!
7. Bake them for about 20 minutes or until golden and risen, at which point you can turn off the oven and leave the puddings inside for another 5 minutes or so. This will simply help them keep their height (vital) and to not droop.
- With special thanks to Aldi for this recipe.
Yorkshire puddings troubleshooting
If your Yorkshire puddings aren't coming out right, here are the common mistakes to avoid:
- Mixing in all of the flour at once: this will result in a lumpy mixture. Add flour in gradually and mix it in from the sides of the bowl, not from the centre
- Not heating up the oil properly: You need to get the oil in your muffin tin quite hot before you pour in the batter, or your puddings will not rise correctly
- Overfilling: This will result in Yorkshires not rising properly and creating a mess; only fill the individual holes up to two third.