Yorkshire puddings
Yorkshire puddings are a traditional British side dish known for their light, airy texture and crispy exterior. Made with a simple batter of flour, eggs, and milk, they are baked in hot oil for a delightful finish.
Cook time 25 min
Prep time 40 min
Ingredients:
1 cup all-purpose white wheat flour1 tsp salt
2 eggs
3/4 cup milk (1% fat)
Yorkshire puddings are a classic British dish often served as a side with roast dinners. Light, airy, and deliciously crisp, they are surprisingly easy to make. This Yorkshire puddings recipe requires only a few simple ingredients and can be prepared in no time. Perfect for impressing your guests or enjoying a warm, comforting treat at home.
Instructions:
Preheat your oven to 220°C (425°F).
- In a large mixing bowl, combine the flour and salt.
- Create a well in the center of the flour mixture.
- Crack the eggs into the well.
- Gradually whisk the eggs into the flour until you have a smooth paste.
- Slowly add the milk while continuously whisking to create a lump-free batter.
- Let the batter rest for at least 15 minutes; this helps the flour to fully hydrate and the gluten to relax.
- Place a small amount of oil (vegetable or sunflower oil works well) into each cup of a muffin tin.
- Put the muffin tin into the preheated oven for about 10 minutes to get the oil very hot (almost smoking).
- Carefully remove the hot muffin tin from the oven.
- Quickly and carefully pour the batter into each cup, filling them about halfway.
- Place the muffin tin back into the oven.
- Bake for 20-25 minutes or until the puddings are puffed up, golden brown, and crispy on the outside. Do not open the oven door during the first 15 minutes of baking, as this can cause the puddings to deflate.
- Once baked, remove the puddings from the oven and serve immediately while they’re hot and crisp.
And there you have it - Yorkshire puddings that are golden and crispy on the outside, yet soft and airy on the inside. Whether you're serving them alongside a traditional roast or enjoying them on their own, these puddings are sure to be a hit. Remember, the key to perfect Yorkshire puddings is a hot oven and a swift approach, so don’t delay once your batter is ready.
Yorkshire puddings FAQ:
Yorkshire puddings should be baked for 20 to 25 minutes at 220°C (425°F). They are done when puffed up, golden brown, and crispy on the outside.
Your Yorkshire puddings are done when they have risen significantly, are golden brown, and have a crispy exterior. Avoid opening the oven door during the first 15 minutes to prevent deflation.
Yes, you can store leftover Yorkshire puddings in an airtight container in the fridge for up to 2 days. To reheat, place them in a hot oven for a few minutes to regain their crispiness.
You can substitute milk with non-dairy alternatives like almond, soy, or oat milk, but be aware that it may slightly change the flavor and texture.
Vegetable or sunflower oil is recommended because they have a high smoke point, which is ideal for achieving a crispy texture.
Tips:
- Preheat your oven and the pan.: Make sure your oven is fully preheated and your muffin tray or pudding tin is hot before pouring in the batter. This helps the puddings rise properly.
- Let the batter rest.: Allow your batter to rest for at least 30 minutes before pouring it into the hot tin. This can help the puddings to rise better.
- Consistency is key.: Aim for a batter that's smooth and lump-free. It should have a consistency similar to heavy cream.
- Don't open the oven door.: Avoid opening the oven door during the first half of the cooking time, as this can cause the puddings to deflate.
- Serve immediately.: Yorkshire puddings are best enjoyed fresh from the oven, so serve them right away to enjoy their crispy texture.
Nutrition per serving
4 ServingsCalories 170kcal
Protein 8g
Carbohydrates 27g
Fiber 0.94g
Sugar 2.37g
Fat 3.45g
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