Yorkshire Puddings
Tall, crisp Yorkshires: a simple batter, very hot fat, and an oven door kept shut.
- Prep
- 10 min
- Cook
- 25 min
- Total
- 1 hr 5 min
- Makes
- 8 puddings in a 12-hole tin
- Difficulty
- Easy
The reliable rule is equal volumes of flour, eggs and milk. Measure them in the same jug. Rest the batter, get the fat smoking hot, and do not open the oven while they rise.
Ingredients
- 140gplain flour
- 4medium eggs
- 200mlwhole milk
- pinch of salt
- sunflower oil or beef dripping, about 1 tsp per hole
Equipment
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- Yorkshire pudding tin (4- or 12-hole)How to chooseShop on Amazon UK(affiliate link, opens in a new tab)
Method
- 1
Whisk the flour and eggs to a smooth paste, then gradually whisk in the milk and salt. Rest the batter for at least 30 minutes (or overnight in the fridge).
- 2
Heat the oven to 230°C / 210°C fan / gas 8. Put a little oil or dripping into each hole of a Yorkshire pudding or muffin tin and heat in the oven for 10 minutes until smoking hot.
- 3
Working quickly, pour the batter into the hot fat so each hole is about a third full. It should sizzle.
- 4
Bake for 20–25 minutes without opening the door, until tall, crisp and deep golden.
- 5
Serve immediately.
If it goes wrong
| Problem | Likely cause | Fix |
|---|---|---|
| Yorkshires didn't rise | Fat not hot enough | Heat the tin with the fat for a full 10 minutes; the batter must sizzle as it goes in |
| Collapsed after rising | Oven door opened, or taken out too early | Keep the door shut until at least 20 minutes and bake until deep golden and firm |
| Soggy bases | Too much batter per hole | Fill each hole only about a third full |
