Flawless Yorkshire Puddings Recipe

Introduction

Yorkshire puddings are a classic British side dish known for their crispy exterior and soft, airy interior. Perfectly golden and delicious, they are a fantastic accompaniment to roasts or gravy. This recipe will guide you to making flawless Yorkshire puddings every time.

Ingredients

• 60 ml sunflower or vegetable oil (alternatively lard or beef drippings)
• 100 grams plain flour
• 2 eggs
• 100 ml milk
• Salt and pepper, to taste

Instructions

1. Step 1: Sieve 100 grams of plain flour into a bowl or jug to ensure a smooth batter.
2. Step 2: Add 2 eggs, 100 ml milk, and a pinch of salt and pepper to the bowl. Whisk until the batter is smooth using a hand blender or a hand whisk. Leave it to rest for 10 minutes.
3. Step 3: Add about 1 teaspoon of sunflower or vegetable oil into each section of a cupcake or muffin tray. Place the tray in a preheated oven at 220°C fan / 240°C / 475°F / gas mark 9 for 10 minutes to heat the oil thoroughly.
4. Step 4: Carefully remove the hot tray from the oven, as the oil will be extremely hot. Pour the batter evenly into each section, filling just over halfway. Use a spoon to avoid drips and work quickly.
5. Step 5: Place the tray in the center of the oven and cook for about 15 minutes, until the Yorkshire puddings are golden and crispy.
6. Step 6: Remove the puddings once they are golden and crispy. Avoid removing them too early to prevent shrinkage and loss of crispiness.

Tips & Variations

• Use beef drippings for an authentic flavor and extra crispiness.
• Ensure the oil and tray are very hot before adding the batter to achieve the best rise.
• Serve immediately for the crispiest texture; they tend to soften if left out.

Storage

Yorkshire puddings are best enjoyed fresh. If you need to store them, keep them in an airtight container in the refrigerator for up to 2 days. To reheat, place them in a hot oven for a few minutes to revive their crispiness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the batter ahead of time?

Yes, you can prepare the batter a few hours in advance and keep it covered in the fridge. Bring it back to room temperature before baking.

Why don’t my Yorkshire puddings rise properly?

Make sure your oil and oven are very hot before adding the batter. Also, avoid opening the oven door during cooking as this can cause them to collapse.

Flawless Yorkshire Puddings Recipe

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4.5 from 113 reviews

This recipe for Flawless Yorkshire Puddings delivers golden, crispy puddings with a light and airy texture, perfect as a classic British side dish. Made with simple ingredients like flour, eggs, milk, and oil, these Yorkshire puddings rise beautifully when baked at a high temperature to create the iconic puffed and crispy exterior.

• Author: Natalie
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 12 Yorkshire puddings (based on standard muffin tray size) 1x
• Category: Side Dish
• Method: Baking
• Cuisine: British

Ingredients

Scale 1x2x3x

Yorkshire Pudding Batter

• 100 grams Plain flour
• 2 Eggs
• 100 ml Milk
• Salt and pepper, to taste

For Cooking

• 60 ml Sunflower or Vegetable oil (alternative: lard or beef drippings)

Instructions

1. Preheat Oven and Sieve Flour: Preheat your oven to 220°C fan / 240°C conventional / 475°F / gas mark 9. Sieve 100 grams of plain flour into a bowl or jug to ensure no lumps and a light batter.
2. Mix Ingredients: Add 2 eggs, 100 ml of milk, and a pinch of salt and pepper into the bowl with the flour. Whisk the mixture using a hand blender for the quickest results or whisk by hand until completely smooth. Let the batter rest for 10 minutes to help the flour fully hydrate.
3. Prepare the Tray with Oil: Add about 1 teaspoon of the sunflower or vegetable oil into each section of a cupcake or muffin tray. Place the tray into the preheated oven for 10 minutes to allow the oil to become very hot, which is essential for creating crispy edges.
4. Pour Batter Carefully: After 10 minutes, carefully remove the hot tray from the oven. Pour the batter evenly into each section until it is just over halfway full. Pour quickly and carefully to avoid splashing the hot oil and to maintain oven heat.
5. Bake the Yorkshire Puddings: Return the tray to the center of the oven and bake for about 15 minutes. Do not open the oven door during baking to prevent the puddings from collapsing.
6. Check and Remove: Remove the Yorkshire puddings when they are puffed up, golden, and crispy. Avoid taking them out too early as they may shrink and lose their crispness.

Notes

• For extra flavor, you can use beef drippings or lard instead of vegetable oil.
• It’s crucial that the oil in each muffin cup is very hot before adding the batter to achieve the perfect rise and crispiness.
• Do not open the oven door while the puddings are cooking to avoid them from deflating.
• The batter resting time helps develop a better texture but can be extended up to 30 minutes if needed.
• Serve immediately for the best texture; Yorkshire puddings tend to lose their crispiness when cooled.

Keywords: Yorkshire puddings, British side dish, crispy puddings, classic recipe, baking