Why You’ll Love This Recipe
This recipe is the key to making perfectly crispy and puffed-up Yorkshire Puddings every time. The batter is easy to prepare and rests in the fridge for better texture, and the hot oil in the muffin tin ensures a beautiful rise. With a golden brown exterior and a soft, airy interior, these puddings will be a showstopper at your next meal!
Ingredients
- 140 g (1 cup + 2 tbsp) plain (all-purpose) flour
- 4 medium eggs
- 200 ml (¾ cup + 1 tbsp) semi-skimmed milk
- 6 tsp beef dripping or lard (substitute with vegetable oil for a vegetarian option)
- ¼ tsp salt
- ¼ tsp black pepper
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
1. Make the Batter:
In a mixing jug, add the flour and create a well in the center. Crack the eggs into the well and use a balloon whisk to gradually bring the flour into the eggs until a thick batter forms.
2. Add Milk:
Slowly whisk in the milk until smooth. It’s okay if the batter has a few small lumps—this is normal. Transfer the jug to the fridge and let it rest for at least 30 minutes, or up to overnight.
3. Preheat the Oven:
Preheat your oven to 220°C (425°F) fan. While the oven is heating, add ½ tsp of lard, dripping, or vegetable oil into each hole of a 12-hole metal muffin tin. Place the tin in the oven for 10 minutes, or until the fat is very hot.
4. Season and Bake:
Remove the batter from the fridge, stir in the salt and pepper. Carefully pour the batter evenly into the hot muffin tin holes. The fat should sizzle on contact with the batter, which helps the puddings rise beautifully.
5. Bake Until Risen:
Close the oven door and bake for 15–18 minutes without opening it. The Yorkshire puddings should puff up and turn a deep golden brown.
6. Serve Immediately:
Once they’re golden brown, remove the Yorkshire puddings from the oven and serve hot as part of a roast dinner. They are best enjoyed fresh and crispy!
Servings and Timing
- Prep time: 5 minutes
- Cooking time: 20 minutes
- Total time: 25 minutes
- Yield: 12 servings
Notes
- Resting the Batter: Resting the batter is key to achieving the perfect rise and texture. For best results, let the batter rest for at least 30 minutes, or up to overnight.
- Hot Oil: Make sure the oil or fat in the muffin tin is very hot before adding the batter. This helps the puddings rise dramatically.
- Don’t Open the Oven Door: During baking, don’t open the oven door, as this will cause the puddings to collapse. Let them bake undisturbed for the full cooking time.
- Vegetarian Option: Use vegetable oil or other plant-based fats if you want a vegetarian version of Yorkshire Puddings.
Variations
- Cheese & Herb Yorkshire Puddings: For a twist, add some finely grated cheese and fresh herbs like rosemary or thyme to the batter before baking.
- Mini Yorkshire Puddings: Use a mini muffin tin to make smaller Yorkshire puddings, which are perfect for serving as appetizers or finger foods.
Storage/Reheating
Yorkshire puddings are best served fresh, but if you have leftovers, store them in an airtight container at room temperature for up to 1 day. To reheat, place them in a hot oven (220°C / 425°F) for 5–10 minutes to crisp them back up.
FAQs
Can I use self-raising flour instead of plain flour?
Self-raising flour already contains baking powder, which can cause the puddings to rise more than desired. For the best result, use plain (all-purpose) flour.
Can I make Yorkshire Puddings in advance?
While Yorkshire Puddings are best served fresh, you can make the batter ahead of time and store it in the fridge overnight. You can also make the puddings and reheat them in the oven later.
Why aren’t my Yorkshire Puddings rising?
If your puddings aren’t rising, it could be due to cold batter or insufficiently hot oil in the tin. Make sure to let the batter rest and heat the oil until it’s very hot before pouring in the batter.
Can I use dairy-free milk?
Yes, you can use dairy-free milk (like almond or oat milk) for a dairy-free version of Yorkshire Puddings. Just make sure to use a non-dairy fat like vegetable oil instead of lard or beef dripping.
Conclusion
This Yorkshire Pudding recipe is a surefire way to impress your guests and elevate any roast dinner. With a golden, crispy exterior and a soft, airy inside, these puddings are the perfect side dish to complement your favorite main courses. They’re easy to make, versatile, and utterly delicious—get ready for a showstopper at your next meal!
The Best Yorkshire Pudding Recipe
- Total Time: 25 minutes
- Yield: 12 servings
Description
This Yorkshire Pudding recipe creates perfectly crispy and airy puddings with a golden brown exterior. The batter is easy to prepare, and the hot oil in the muffin tin ensures a beautiful rise, making these a classic and essential part of any roast dinner.
Ingredients
140 g (1 cup + 2 tbsp) plain (all-purpose) flour
4 medium eggs
200 ml (¾ cup + 1 tbsp) semi-skimmed milk
6 tsp beef dripping or lard (substitute with vegetable oil for a vegetarian option)
¼ tsp salt
¼ tsp black pepper
Instructions
- In a mixing jug, add the flour and create a well in the center. Crack the eggs into the well and gradually whisk them into the flour until a thick batter forms.
- Slowly whisk in the milk until smooth. Let the batter rest in the fridge for at least 30 minutes, or up to overnight.
- Preheat the oven to 220°C (425°F) fan. Add ½ tsp of lard, dripping, or vegetable oil into each hole of a 12-hole metal muffin tin. Heat the tin in the oven for 10 minutes, or until the fat is very hot.
- Remove the batter from the fridge, stir in the salt and pepper. Carefully pour the batter into the hot muffin tin holes, filling them halfway. The fat should sizzle on contact with the batter.
- Bake for 15–18 minutes without opening the oven door, until the Yorkshire puddings puff up and turn golden brown.
- Remove from the oven and serve immediately with a roast dinner or gravy.
Notes
Resting the batter is key to achieving a perfect rise. For best results, let the batter rest for at least 30 minutes, or up to overnight.
The oil or fat must be very hot before adding the batter for a successful rise.
Don’t open the oven door during baking as this may cause the puddings to collapse.
For a vegetarian version, use vegetable oil or plant-based fats.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 pudding
- Calories: 130
- Sugar: 1g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg
