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Yorkshire Puddings

Always had good results with this Yorkshire Pudding batter. Makes 6 good size puddings in a muffin tin, 2 each perfect for the 3 of us, easy to double up to make 12.

Published

Yorkshire Puddings

At a glance

Prep
5m
Cook
20m – 30m
Serves
6
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Ingredients

Instructions

  1. Preheat oven to 220C/200C Fan/Gas 7

  2. Put a little of the oil (something that will take the heat, vegetable or sunflower is good, you can also use dripping or lard which can add a bit of flavour) in a 6 hole muffin tin. You don't need a lot of oil, just enough to cover the bottom of the tin, they can taste a bit greasy if you over do it.

  3. Put the tins in the oven until smoking hot (5–10 minutes).

  4. Whilst the oil is heating add flour, eggs and a pinch of salt and pepper to a bowl, whisk until you have a smooth paste. Gradually add the milk whisking each bit in to prevent lumps forming.

  5. Once the oil is smoking carefully remove the tin from the oven and quickly add the batter. Each hole will be about two thirds full.

  6. Return to the oven and cook for 20-30 minutes depending on how you like them. My wife and son like them a bit gooey, 25 minutes usually gives a good balance of crisp outside and a softer, slightly gooey centre.

Tips

  • Make sure the oil is properly hot before adding the batter. This is one of the most important steps for getting a good rise.
  • Don't use too much oil. You only need enough to cover the bottom of each hole; too much can leave the puddings greasy.
  • Whisk the flour, eggs and seasoning into a smooth paste before gradually adding the milk. Adding the milk a little at a time helps prevent lumps.
  • Have the batter ready before taking the hot tin out of the oven. Once the oil is hot, work quickly so the tin doesn't have time to cool.
  • Pour the batter carefully into the hot oil. It should sizzle as soon as it hits the tin.
  • Avoid opening the oven while the puddings are cooking, particularly during the first 15–20 minutes, as losing heat can affect the rise.
  • Cook them for longer if you prefer a firmer, more browned pudding, or towards the shorter end of the cooking time if you like a softer, slightly gooey centre.

Substitutions

  • Vegetable or sunflower oil: Both work well for Yorkshire puddings. Choose an oil with a high smoke point.
  • Beef dripping or lard: These can be used instead of oil and add extra flavour.
  • Milk: Whole or semi-skimmed milk can be used.
  • Plain flour: If you don't have plain flour, strong white bread flour will work. The puddings may have a slightly different texture, but you'll still get good results. Avoid self-raising flour, as the added raising agents can give the puddings a more cake-like texture.
  • Seasoning: Salt is essential, but the pepper can be omitted if preferred. You could also add a bit of mustard or horseradish to the batter, works well if you're having roast beef.

Storage & Reheat

  • Best served fresh: Yorkshire puddings are at their best straight from the oven.
  • Refrigerator: Allow leftovers to cool completely, then store in an airtight container in the refrigerator for up to 2 days.
  • Reheating: Reheat in a hot oven or air fryer until heated through and crisp. Avoid microwaving if possible, as this can make them soft.
  • Freezing: Yorkshire puddings freeze well. Allow them to cool completely, then freeze in an airtight container or freezer bag for up to 3 months.
  • From frozen: Reheat directly from frozen in a hot oven or air fryer until piping hot and crisp.

Serving Suggestions

  • Serve with a traditional Sunday roast, roast potatoes, vegetables and plenty of gravy.
  • Fill with roast beef and gravy for a simple Yorkshire pudding wrap-style meal.
  • Serve alongside sausages and onion gravy for a simple version of toad in the hole.
  • Make extra and use leftover Yorkshire puddings with leftover roast dinner the following day.

FAQ

Can I make Yorkshire pudding batter in advance?
Yes. The batter can be made ahead and kept covered in the refrigerator. Bring it out while the oven and oil are heating and give it a good whisk before using.
Why didn't my Yorkshire puddings rise?
The most common problem is that the oil or tin wasn't hot enough when the batter was added. Make sure the oil is properly hot and return the tin to the oven as quickly as possible after adding the batter.
Should I rest Yorkshire pudding batter?
Resting the batter can work well, but it isn't essential for this recipe. The method is designed to be made and cooked straight away.
Why are my Yorkshire puddings greasy?
Too much oil is usually the culprit. You only need enough to cover the bottom of each muffin-tin hole. Excess oil can also make the finished puddings feel heavy.