Yorkshire puddings

Yorkshire puddings are a traditional British side dish, made from a simple batter of flour, eggs, and milk, resulting in a crispy exterior and soft interior. Typically served with roast beef and gravy, this recipe guides you through a straightforward method to achieve perfect fluffy puddings.

12 Dec 2025
Cook time 20 min
Prep time 10 min

Ingredients:

1/2 cup canola oil
3/4 cup all-purpose white wheat flour
1 tsp salt
2 eggs
1.25 cups milk (1% fat)

Yorkshire puddings are a classic British side dish, typically served with roast beef and gravy. These delightful puffs of batter are crispy on the outside and soft and airy on the inside. This recipe will guide you through creating perfect Yorkshire puddings using simple ingredients you likely already have in your kitchen.

Instructions:

1. Preheat Your Oven:
- Start by preheating your oven to 425°F (220°C).

2. Prepare the Muffin Tin:
- Pour about a teaspoon of canola oil into each cup of a standard 12-cup muffin tin. Place the muffin tin in the oven as it preheats. This will allow the oil to become very hot, which is essential for achieving the characteristic rise and crispiness of Yorkshire puddings.

3. Mix the Dry Ingredients:
- In a large bowl, sift together the 3/4 cup all-purpose flour and 1 tsp salt. This helps ensure the flour is lump-free and evenly incorporates with the salt.

4. Mix the Wet Ingredients:
- In a separate bowl, whisk the 2 eggs until they are light and frothy. Gradually add in 1.25 cups of milk and continue whisking until thoroughly combined.

5. Combine Wet and Dry Ingredients:
- Slowly pour the milk and egg mixture into the flour mixture, whisking continually to prevent lumps from forming. The batter should be smooth and slightly bubbly.

6. Rest the Batter (Optional):
- For best results, let the batter rest for about 30 minutes. This allows the flour to fully hydrate, which can lead to a better rise in the oven.

7. Pour Batter into Hot Oil:
- Carefully remove the hot muffin tin from the oven. The oil should be shimmering and slightly smoking. Quickly pour the batter into each cup, filling them about halfway. The hot oil will help the batter start to cook immediately, forming a crispy crust.

8. Bake:
- Place the muffin tin back into the oven and bake for 20-25 minutes. Avoid opening the oven door during the first 20 minutes to ensure the puddings rise properly. They should be golden brown and puffed up.

9. Serve Immediately:
- Yorkshire puddings are best served hot and fresh from the oven. Enjoy them as a side dish to roast meats or as a delightful treat on their own.

With the right technique and a bit of patience, you can create Yorkshire puddings that are crisp on the outside and wonderfully airy on the inside. Serve them fresh out of the oven with your favorite roast and gravy, and enjoy a truly classic British culinary experience.

Yorkshire puddings FAQ:

What size muffin tin should I use for Yorkshire puddings?

A standard 12-cup muffin tin works best for Yorkshire puddings. This size allows each pudding to rise properly and achieve the desired puffiness.

How do I know when my Yorkshire puddings are done baking?

Yorkshire puddings are done when they are golden brown and puffed up. This usually takes about 20-25 minutes at 425°F (220°C). Avoid opening the oven during the first 20 minutes to ensure they rise.

Can I substitute the canola oil with another oil?

Yes, you can substitute canola oil with other oils like vegetable oil or sunflower oil. However, avoid using oils with strong flavors, such as olive oil, as they may alter the taste of the Yorkshire puddings.

How should I store leftover Yorkshire puddings?

Store leftover Yorkshire puddings in an airtight container in the refrigerator for up to 2 days. To reheat, place them in a preheated oven at 350°F (175°C) for about 10 minutes to regain their crispiness.

Why did my Yorkshire puddings not rise?

Common reasons for Yorkshire puddings not rising include insufficiently hot oil, not enough resting time for the batter, or opening the oven door too early. Ensure the oil is very hot before adding the batter and avoid disturbing the oven during baking.

Tips:

- Preheat your oven and the muffin tin to ensure the batter starts cooking immediately upon contact, which helps the puddings rise.

- Whisk the batter thoroughly to incorporate air and achieve a lighter texture.

- Rest the batter for at least 30 minutes before baking to allow the flour to absorb the liquid fully.

- Do not open the oven door during the cooking process as this can cause the puddings to deflate.

- Use a measuring cup or ladle to pour the batter into the hot muffin tin for even distribution.

Nutrition per serving

6 Servings
Calories 270kcal
Protein 6g
Carbohydrates 14g
Fiber 0.47g
Sugar 2.56g
Fat 22g

Yorkshire puddings