Yorkshire puddings
Perfectly puffed and golden Yorkshire Puddings made with simple ingredients: all-purpose flour, salt, eggs, milk, and olive oil. Ideal for a classic English dinner or a delightful side dish, this easy recipe ensures airy, delicious puddings every time.
- 20 Mar 2025
- Cook time 19 min
- Prep time 65 min
- 6 Servings
- 5 Ingredients
Yorkshire puddings are a classic British side dish that are light, fluffy, and have a perfect crispiness on the outside. They are traditionally served with roast beef, but they make a great accompaniment to any roast dinner. This recipe is simple, using common ingredients to produce the ideal Yorkshire puddings every time.
Ingredients:
Instructions:
- In a large mixing bowl, combine the flour and salt. Mix well to ensure the salt is evenly distributed.
- Create a well in the center of the flour mixture and crack the eggs into it. Use a whisk to gently start incorporating the eggs into the flour.
- Gradually add the milk while continuing to whisk until the batter is smooth and free of lumps. The consistency should be similar to heavy cream.
- Allow the batter to rest for at least 30 minutes at room temperature. This helps the flour absorb the liquid and results in better rise and texture.
- Preheat your oven to 425°F (220°C). Place a muffin tin or a dedicated Yorkshire pudding tin in the oven while it heats up. It is essential for the tin to be hot before adding the batter to ensure a good rise.
- Once the oven and tin are preheated, carefully remove the hot tin from the oven. Add about ½ teaspoon of olive oil into each cup of the tin. The oil should be sizzling hot when poured in.
- Pour the rested batter evenly into the hot, oiled muffin cups. Fill each cup about halfway.
- Place the tin back into the oven immediately. Bake for 20-25 minutes, or until the Yorkshire puddings are puffed up and golden brown. Avoid opening the oven door during baking, as this can cause the puddings to deflate.
- Once baked, remove the Yorkshire puddings from the oven and serve immediately. They're best enjoyed hot and fresh, straight from the oven.
Tips:
- Preheat your oven to a very high temperature to ensure the oil in the muffin or pudding tin is hot enough to create that initial rise.
- Let the batter rest for at least 30 minutes before baking to allow the flour to fully absorb the liquid, resulting in a better texture.
- Use a combination of milk and water for a lighter pudding.
- Do not open the oven door during the first 20 minutes of baking to prevent the puddings from collapsing.
- Ensure your eggs and milk are at room temperature for a smoother batter.
By following this straightforward recipe, you can achieve the perfect Yorkshire puddings that will complement any roast meal. The key is in the preparation and ensuring that your batter has the right consistency. These Yorkshire puddings are sure to impress your family and guests.
| Nutrition Facts | |
|---|---|
| Serving Size | 63 grams |
| Energy | |
| Calories 90kcal | 5% |
| Protein | |
| Protein 4.96g | 3% |
| Carbohydrates | |
| Carbohydrates 13g | 4% |
| Fiber 0.47g | 1% |
| Sugar 1.56g | 2% |
| Fat | |
| Fat 4.46g | 5% |
| Saturated 1.04g | 3% |
| Cholesterol 70mg | - |
| Vitamins | |
| Vitamin A 45ug | 5% |
| Choline 60mg | 11% |
| Vitamin B1 0.08mg | 6% |
| Vitamin B2 0.11mg | 9% |
| Vitamin B3 0.28mg | 2% |
| Vitamin B6 0.04mg | 2% |
| Vitamin B9 16ug | 4% |
| Vitamin B12 0.35ug | 15% |
| Vitamin C 0.00mg | 0% |
| Vitamin E 0.19mg | 1% |
| Vitamin K 0.13ug | 0% |
| Minerals | |
| Calcium, Ca 50mg | 4% |
| Copper, Cu 0.03mg | 4% |
| Iron, Fe 0.46mg | 4% |
| Magnesium, Mg 11mg | 3% |
| Phosphorus, P 80mg | 7% |
| Potassium, K 90mg | 3% |
| Selenium, Se 9ug | 16% |
| Sodium, Na 360mg | 24% |
| Zinc, Zn 0.52mg | 5% |
| Water | |
| Water 40g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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