Perfect Yorkshire puddings

Name: Perfect Yorkshire puddings
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 12
Ingredients: 225 g plain flour; 4 Waitrose British Blacktail Free Range Medium Eggs; 500 ml semi skimmed milk; 4 tbsp vegetable oil, or any flavourless oil

Angela Hartnett prepares this recipe for Nick Grimshaw and guest Chris McCausland on episode 5, 2026 of Dish, the Waitrose podcast. It’s served with roast beef & hasselback potatoes with chimichurri and veg. The meal is paired with Dona Paula El Alto Single Vineyard Malbec.

5 out of 5 stars(3) Rate this recipe

Vegetarian

Makes12
CourseSide
Prepare5 mins
Cook25 mins
Total time30 mins

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225g plain flour
4 Waitrose British Blacktail Free Range Medium Eggs
500ml semi skimmed milk
4 tbsp vegetable oil, or any flavourless oil

Sift the flour and a pinch of salt into a bowl. Make a well in the centre, add the eggs and some of the milk and stir to a thick, smooth batter. Stir in the remaining milk, then cover and chill in the fridge for 30 minutes.
Meanwhile, preheat the oven to 220°C, gas mark 7. Pour 1 tsp oil into each well of a 12-hole muffin tin and place in the oven for 5 minutes.
Check to see if the oil is hot enough – it should sizzle as the batter is poured in. Pour the batter equally between the 12 holes, then bake the puddings for 20-25 minutes, or until golden and well risen.
To get really crisp Yorkshire puddings, briefly open the oven door to let the steam escape 5 minutes from the end of cooking.