How to Make Yorkshire Puddings from Scratch?

A Recipe for the Best Yorkshire Puddings

	Prep Time:	10 minutes
	Cooking Time:	25 minutes
	Servings:	12 puddings
	Diet:	Vegetarian
	Allergens:	Gluten, Eggs, Dairy
	Kcal per Serving:	100 kcal

Ingredients

150g all-purpose flour (1 cup)

3 large eggs

200ml whole milk (3/4 cup + 1 tbsp)

50ml water (3 1/2 tbsp)

1/2 teaspoon salt

Vegetable oil or beef dripping

How Do You Cook It?

Prepare the batter: In a mixing bowl, combine flour and salt. Make a well in the center and add the eggs, whisking gently. Gradually pour in the milk and water, whisking until smooth and the consistency of heavy cream. Let the batter rest for at least 30 minutes at room temperature.

Preheat the oven and tin: Preheat your oven to 220°C (425°F). Pour about 1 teaspoon of vegetable oil or a small piece of beef dripping into each cavity of a 12-hole muffin tin. Place the muffin tin in the oven for about 5 minutes until the oil is sizzling hot.

Bake the puddings: Once the oil is hot, carefully remove the tin from the oven. Pour the batter evenly into each cavity, filling them about halfway. Return the muffin tin to the oven.

Cooking time: Bake for 20-25 minutes without opening the oven door. The puddings will rise high and become golden brown and crispy.

Cool slightly: Remove the Yorkshire puddings from the oven and allow them to cool slightly before serving.

Tips & Tricks

Ensure the oil is very hot before pouring in the batter; this is key to achieving a good rise.

Letting the batter rest improves the texture of the puddings.

Serving Suggestions

Serve Yorkshire puddings as a side with roast beef, gravy, and vegetables.

They also make a delightful base for savoury fillings or stacks.

Freezing and Reheating

Freezing: Once cooled, place them in a single layer in a freezer bag or container for up to 3 months.

Reheating: Reheat from frozen in a preheated 200°C (400°F) oven for about 5-7 minutes until heated through and crispy.