The Best and Easiest Yorkshire Pudding Recipe
This Yorkshire pudding recipe is a real easy and super tasty one.
You can make these yummy Yorkshire puds for your next Sunday roast dinner, at Christmas or even just to eat on their own with some tasty gravy.
The mix here will make for 4-5 or so large Yorkshire puddings or 10-12 smaller ones, depending what you’re after. Simply double the quantities for more Yorkie goodness!
The key to making the best Yorkshire puddings is whisk the mix as well as you can and get your oven as hot as possible before putting them in to rise.
To make 10 servings
- 70g Plain flourDon't use self raising
- 100ml Milk
- 2 Eggs
- Sunflower or Vegetable oilDon't use olive oil
How to make the best Yorkshire puddings:
- Pre-heat the oven to 220 degrees.
- Into a muffin/cupcake tin, add a drizzle of sunflower or vegetable oil into each of the compartments and place in the oven for 15-20 minutes. You want the oil to be really hot so don’t use olive oil. Alternatively to oil, you can use lard or beef dripping.
- While the oil heats up, measure out the plain flour and milk and add to a big mixing bowl.
- Crack in two large eggs
- Mix everything together with a whisk or fork until a smooth, runny, lump-free batter has formed.
- Once the oil in the oven is sizzling hot, carefully remove the heated muffin from the oven and split the mixture between the compartments. Add more mix for bigger yorkshire puddings.
- Make sure to place the muffin tin in the middle/lower half of the oven to avoid the Yorkshire puddings hitting the top of the oven as they rise.
- Cook for 20 minutes or until the puds have turned a deep, dark golden colour then remove.
- If you want crunchy Yorkshire puddings, turn down down heat and continue cooking for a further 10 minutes.
- Allow to cool slightly before removing to serve.
Top tips for great Yorkies
1. Preheat your oven and tin
A hot oven and tin are crucial. Preheat your oven to its highest temperature before reducing it slightly when you put the puddings in. The tin should be placed in the oven to heat up as well. This helps the batter to start cooking the moment it hits the tin, creating steam that lifts the puddings.
2. Use the right fat
Beef dripping is traditional and gives a rich flavour, but vegetable oil is a good alternative for a high smoke point. For this reason, it’s best to avoid olive oil. The fat needs to be very hot, almost smoking, before you pour in the batter. This heat helps create the signature rise.
3. Don’t open the oven door
Resist the temptation to open the oven door while the Yorkshire puddings are cooking. The draft can cause them to deflate. Cook them until golden brown and risen, usually around 20-25 minutes, depending on their size.
4. Pour the batter carefully
When pouring the batter into the tin, do it quickly and carefully to keep the oil hot. Fill each section of the tin only halfway to give the puddings room to expand and rise.
5. Experiment with the size
Whether you prefer small, individual puddings or a large, family-sized one, the principles are the same. Just adjust the cooking time accordingly – smaller puddings will cook faster.
6. Serve immediately
Yorkshire puddings are best served fresh from the oven while they’re still tall and crisp. If you must wait, keep them in a warm oven to maintain their texture.