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A plate showcasing perfectly risen Yorkshire Puddings ready to serve.

Classic Yorkshire Puddings

These classic Yorkshire puddings are surprisingly easy to make and the perfect accompaniment to a Sunday roast. Achieving a crispy, golden rise requires a hot oven and proper resting of the batter.
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Prep Time 45 minutes
Cook Time 25 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 115 g (1 cup) plain (all-purpose) flour
  • Pinch salt
Wet Ingredients
  • 4 large eggs
  • 150 ml (⅔ cup) milk
For Cooking
  • 1 Vegetable oil, sunflower oil, or beef dripping for tin coating

Equipment

  • Large bowl
  • Whisk
  • Cling film or tea towel
  • Fine-mesh sieve (optional)
  • Yorkshire pudding tin or 12-hole muffin tin

Method
 

Preparation
  1. Sift the plain flour and a pinch of salt into a large bowl to prevent lumps and aerate the flour.
  2. In a separate bowl, lightly whisk the eggs.
  3. Gradually add the whisked eggs to the sifted flour, whisking continually until you have a smooth, thick paste.
  4. Slowly pour in the milk, whisking constantly until the batter is smooth and the consistency of single cream; strain through a fine-mesh sieve if lumps persist.
  5. Cover the batter and refrigerate for at least 30 minutes, or up to 12 hours, to allow gluten development for better rising.
Cooking
  1. Preheat your oven to 220°C (425°F) / 200°C Fan / Gas Mark 7 about 20-30 minutes before baking.
  2. Place a Yorkshire pudding tin with about 1 tablespoon of oil or beef dripping in each hole into the preheated oven and heat for 10-15 minutes until smoking hot.
  3. Carefully remove the hot tin from the oven and quickly pour the rested batter into each hot, oiled hole, filling them one-third to halfway.
  4. Immediately return the tin to the oven and bake for 20-25 minutes until golden brown, risen, and crispy without opening the oven door during the first 15-20 minutes.
  5. Once baked, remove from the oven and serve immediately.

Notes

The resting period is crucial for developing the gluten, which helps the Yorkshire puddings rise significantly. Avoid opening the oven door during the initial baking phase to prevent the puddings from collapsing.