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Yorkshire Puddings

The Quirky Foodster Team

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10 minutes (plus resting)
Prep
22 minutes
Cook
4
Servings

Ingredients

  • 140 g (1 1/8 cups) Plain flour
  • 4 large Eggs
  • 200 ml (3/4 cup + 1 tbsp) Milk
  • 50 ml (3 1/2 tbsp) Water
  • 1/2 tsp Salt
  • 4 tbsp Vegetable oil or beef dripping

Method

  1. Whisk together the flour, eggs, milk, water and salt in a bowl until you have a smooth, lump-free batter the consistency of thin cream.
  2. Let the batter rest at room temperature for at least 30 minutes, or chill for up to several hours.
  3. Preheat the oven to 220°C (425°F).
  4. Add about a teaspoon of oil or dripping to each cup of a muffin tin.
  5. Place the tin in the oven for 8 to 10 minutes until the fat is smoking hot.
  6. Carefully remove the tin and quickly pour the batter into each cup, filling about halfway.
  7. Return immediately to the oven and bake for 20 to 25 minutes, without opening the oven door, until well risen, golden and crisp.
  8. Serve immediately, as they deflate quickly once removed from the oven.

Introduction: Light, crisp-edged batter puddings baked until dramatically risen, Yorkshire puddings originated in 18th-century Yorkshire as a way to make use of dripping fat and fill diners up before the more expensive meat course, and remain an essential accompaniment to the English Sunday roast.

Cultural Background: Light, crisp-edged batter puddings baked until dramatically risen, Yorkshire puddings originated in 18th-century Yorkshire as a way to make use of dripping fat and fill diners up before the more expensive meat course, and remain an essential accompaniment to the English Sunday roast.

Storage: Best served immediately; leftovers can be stored in an airtight container at room temperature for up to 1 day.

Reheating: Reheat in an oven at 180°C (350°F) for 5 to 8 minutes to recrisp; avoid microwaving, as they will turn soft and chewy.

Tips: Make sure the fat is genuinely smoking hot before adding the batter, as this initial blast of heat is what causes the dramatic rise. Avoid opening the oven door during baking, as a sudden drop in temperature can cause the puddings to collapse.

Variations: Traditionally, these were served first with gravy as a starter to fill diners up before the meat course. A larger single Yorkshire pudding can be baked in a round tin and filled with the roast dinner for a ‘Yorkshire pudding wrap’ style serving. Fresh herbs like thyme can be added to the batter for a savoury twist. This recipe contains eggs and dairy; a vegan version can be made using a plant-based milk, an egg replacer and vegetable oil, though the rise will typically be less dramatic than the traditional version.

Nutrition: Calories: 160 kcal | Protein: 6 g | Carbs: 14 g | Fat: 9 g

FAQs:

Q: Why didn’t my Yorkshire puddings rise?
A: This is usually due to the fat not being hot enough before the batter goes in, or the oven door being opened during baking, both of which prevent the dramatic steam-driven rise.

Q: Can I make the batter in advance?
A: Yes, resting the batter for a few hours, or even overnight in the refrigerator, is common and can improve the rise, as it allows the gluten in the flour to relax.

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