zoom
  • Save to your scrapbook
  • Save to your scrapbook

    Perfect Yorkshire puddings

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Perfect Yorkshire puddings

    Your easy step-to-step guide on how to make the perfect Yorkshire pudding

    A gloriously puffy Yorkshire pudding, the perfect partner for your Sunday roast beef (but we love them so much, we would add them to any roast including Christmas dinner).

    • Preparation time: 5 minutes
    • Cooking time: 20 minutes to 25 minutes

    Makes: 12

    Ingredients

    • 225g plain flour
    • 4 medium Waitrose British Blacktail Free Range Eggs
    • 500ml milk
    • 12 tsp vegetable oil or any flavourless oil

    Method

    1. Preheat the oven to 200°C

    2. Sieve the flour and a pinch of salt into a bowl. Make a well in the centre, pour in the eggs and milk and stir to form a thick, smooth batter then cover and chill in the fridge for 30 minutes.

    3. Pour 1 tsp each of oil into each of the holes of a 12-hole muffin tin and place in the oven for 5 minutes.

    4. 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 and bake the puddings for 20-25 minutes or until golden and well risen.

    5. To get really crisp Yorkshire Puddings, 5 minutes from the end of cooking, open the oven door to let the steam out.

     

    Top Tip

    You can let the Yorkshire Puddings cool down and freeze them for up to 1 month.

     

    Did you know?

    • When wheat flour came into common use for making cakes and puddings in Britain, frugal northern cooks used the fat that dropped into the dripping pan to cook a batter pudding while the meat roasted.

    • "A dripping pudding" recipe (later named "The Yorkshire Pudding") was first published in the book The Whole Duty of a Woman in 1737.

    • According to The Royal Society of Chemistry, "A Yorkshire pudding isn't a Yorkshire pudding if it is less than four inches tall".

    • British Yorkshire Pudding Day is the first Sunday of February each year (some say the new Valentines Day).

     

    For more Christmas recipes, click here >
    For more roast dinner recipes, click here >

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    5 stars

    Glossary