Yorkshire puddings

Discover the perfect Yorkshire pudding recipe featuring crispy, golden-brown exteriors and fluffy insides. Made with simple ingredients like all-purpose flour, eggs, canola oil, milk, and a touch of salt, these traditional British treats are easy to prepare and pair beautifully with roasts and gravy. Elevate your meal with this delicious and classic side dish!

  • 28 Mar 2025
  • Cook time 20 min
  • Prep time 10 min
  • 6 Servings
  • 5 Ingredients

Yorkshire puddings

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.

Ingredients:

1/2 cup canola oil
120g
3/4 cup all-purpose white wheat flour
90g
1 tsp salt
5g
2 eggs
100g
1.25 cups milk (1% fat)
300g

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.

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.

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.

Nutrition Facts
Serving Size100 grams
Energy
Calories 270kcal14%
Protein
Protein 6g4%
Carbohydrates
Carbohydrates 14g4%
Fiber 0.47g1%
Sugar 2.56g3%
Fat
Fat 22g25%
Saturated 2.11g7%
Cholesterol 70mg-
Vitamins
Vitamin A 60ug7%
Choline 63mg12%
Vitamin B1 0.09mg7%
Vitamin B2 0.14mg11%
Vitamin B3 0.30mg2%
Vitamin B6 0.05mg3%
Vitamin B9 16ug4%
Vitamin B12 0.48ug20%
Vitamin C 0.00mg0%
Vitamin E 3.51mg23%
Vitamin K 14ug12%
Minerals
Calcium, Ca 77mg6%
Copper, Cu 0.03mg4%
Iron, Fe 0.46mg4%
Magnesium, Mg 13mg3%
Phosphorus, P 100mg8%
Potassium, K 120mg4%
Selenium, Se 9ug17%
Sodium, Na 360mg24%
Zinc, Zn 0.60mg5%
Water
Water 60g-
* 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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