Print

Foolproof Yorkshire Puddings Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 10 reviews

This foolproof Yorkshire Pudding recipe delivers crispy, golden puddings with a soft, airy interior. Perfectly risen and infused with a hint of sunflower oil for that authentic taste, these puddings are an ideal accompaniment to roast dinners or enjoyed on their own. With easy-to-follow steps and flexible resting options, it’s the ultimate guide to baking classic Yorkshire Puddings at home.

Ingredients

For Regular Yorkshire Puddings (12 servings):

  • 2 tbsp Sunflower oil (See notes)
  • 150 g Plain flour
  • Pinch of salt
  • 3 Medium free-range eggs
  • 200 ml Whole or semi-skimmed milk
  • 50 ml Water

For 1 Large Yorkshire Pudding:

  • 75 g (0.5 cup) Plain flour
  • 1 Egg
  • 100 ml Milk
  • 3 tbsp Water
  • Sunflower oil (to coat the tin)

Instructions

  1. Make the batter: Whisk the plain flour and a pinch of salt with the eggs to create a very smooth, thick paste. Gradually add about a third of the milk while whisking until smooth, then add the remaining milk along with water and whisk thoroughly until the batter is completely smooth.
  2. Rest the batter: Transfer the batter to a large jug for easier pouring. For best results, refrigerate for 15-30 minutes to allow the gluten to relax; if refrigerated longer, stir well and add a little milk to return to original consistency.
  3. Preheat the oven and oil: Preheat oven to 220℃ (425°F fan) or 240℃ (475°F conventional, Gas Mark 9). Pour a little sunflower oil into each muffin tray hole and heat in the oven for 10 minutes until oil is smoking hot.
  4. Pour the batter: Carefully remove the hot oil tray from the oven. Working quickly, pour or spoon the batter into each muffin hole, causing it to hiss and bubble.
  5. Bake the puddings: Return the tray to the oven and reduce temperature to 200℃ (400°F). Bake for 30 minutes until puddings are deep golden and very crispy. Do not open the oven door during the first 25 minutes to ensure proper rising.
  6. For one large pudding: Use adjusted ingredient quantities (75g flour, 1 egg, 100ml milk, 3 tbsp water). Preheat oiled tin at 220℃ (425°F fan) or 240℃ (475°F conventional) for 10 minutes, pour batter, then reduce heat to 200℃ (400°F) or 220℃ (425°F Gas Mark 7) and bake about 16 minutes. Let cool 5 minutes before removing.

Notes

  • Using sunflower oil ensures the oil heats evenly and helps create a crisp crust on the puddings.
  • Resting the batter is optional but improves texture and rise.
  • Do not open the oven door in the first 25 minutes of cooking to allow the puddings to rise properly.
  • You can use either whole or semi-skimmed milk according to your preference.
  • This recipe is traditionally British and pairs beautifully with roast beef and gravy.

Find it online: http://bitezly.com/foolproof-yorkshire-puddings-recipe/