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Home » Salads, Soups, and Light Bites » Easy Yorkshire Puddings

Easy Yorkshire Puddings

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For years Yorkshire Puddings eluded me. They refused to rise, emerging like bullets from the oven. But after working out my mistakes, they couldn't be easier, seriously. If you follow a few simple tips included here, then you will be successful every time. Honest...

yorkshire puddings on a wire rack and white baking paper with a carving fork to the side

I really wasn't exaggerating when I said that I simply could not make them rise. I read and watched everything I could get my hands on, to no avail. That is until I changed my recipe and bought myself an oven thermometer.

I changed my recipe to include more liquid and I also realised that my oven was running 20 C hotter than it should. My yorkshires weren't rising, not because my oven wasn't hot enough, but because it was too hot. I was so shocked.

The key to my discovery lay in simply buying a cheap little independent oven thermometer, which I had actually done to help me with baking cakes. I now always advise people to get one. Ovens are temperamental wotsits.

yorkshire puddings on a wire rack and white baking paper with a carving fork to the side

These golden beauties are a traditional English side dish served usually on a Sunday alongside Roasted Meats. They are made with a batter consisting of flour, eggs and milk.

Records of the first "Yorkshire Pudding" were found in the early eighteenth century and describe puddings cooked in the drippings of the meat which was roasted on a spit above the pudding tray. Sounds incredible.

America has a similar recipe which they call Popovers. However they tend to be served as more of a dessert, often with cinnamon, vanilla and sugar. More yum.

Jump to:
  • Method for Perfect Yorkshires
  • Ingredients
  • Method
  • Why are My Yorkshire Puddings Not Rising Or Crispy?
  • What Should I Serve With My Yorkies?
  • More Sunday Lunch Recipes
  • Easy Yorkshire Puddings

Method for Perfect Yorkshires

Scroll down for the printable full recipe card.

I make mine in a 12 hole muffin baking tray. Your tray must be metal so as to conduct the high heat properly.

Ingredients

4 eggs, flour, salt, milk and a jug of milk next to a muffin tray on a white wooden surface
  • 150 grams (5.3 oz) plain flour - not self raising flour, they will not rise if you use it.
  • 5 grams of fine sea salt or 3 grams of table salt
  • 4 large eggs
  • 200mls milk - semi skimmed preferably.

Method

  • Preheat your oven to 220 C/425 F/Gas Mark 7
  • Put 1 tsp of vegetable oil in each muffin hole. I pour the oil into a little bowl first and then use a tsp to make it easier than tipping each tsp in from the bottle.
  • Place your muffin tray in the oven once it is at the correct temperature and leave for at least 10 minutes to get super hot.
  • Place your flour in a large mixing bowl and add the eggs. Stir and then whisk them together. Don't worry if there are still a few lumps.
  • If you prefer then you can put all the ingredients in your food processor and simply whizz till smooth.
4 eggs in a mixing bowl with flour and a balloon whisk
  • Add the milk and whisk until smooth. This won't take long.
milk ontop of an egg batter in a mixing bowl with a balloon whisk
  • Tip the batter into a jug for easy pouring.
batter in a pyrex jug next to an empty mixing bowl
  • Remove the tin from the oven carefully and place the tray over a low heat on your hob. It doesn't matter that the whole tin isn't being heated, it's just to keep the tin's temperature up as much as possible.
  • Moving quickly but safely, pour the batter about half way up each muffin hole.
  • Place the tray quickly back in the oven.
  • Leave to bake until they are deeply golden brown for about 15-20 minutes. If you get them out before they have coloured enough they will deflate.
  • I like to let them cool for about a minute before turning them upside down gently on a wire rack. This way any oil that is caught in the yorkshire pudding as it rises, then drips out of the centre.
  • I often make them hours ahead of when I need them and simply reheat to serve.
yorkshire puddings piled up on a white lipped plate with gravy being poured from above roast beef joint on a carving board behind

Why are My Yorkshire Puddings Not Rising Or Crispy?

  • Your oven is not hot enough - get an independent oven thermometer.
  • You haven't made sure they were brown enough/cooked enough before you took them from the oven - make sure they have enough deep brown colour on them before you remove them.
  • Make sure you follow the recipe exactly - use large eggs, plain flour and measure out the milk carefully.
  • Your tray is not up to the job - it should be metal so as to conduct enough heat.

What Should I Serve With My Yorkies?

Roasted Meats are perfect for this Sunday Lunch side (see below). Here are a few of my favourite sides too. I'm talking just the best Buttery Red Cabbage, Slow Cooker Red Cabbage, Slow Cooker Dauphinoise Potatoes, Crispy Roast Potatoes, the Creamiest Mashed Potatoes, Creamed Spinach, Cauliflower Cheese and my Luxurious Dauphinoise Potatoes.

More Sunday Lunch Recipes

  • Roast Beef Brisket
  • Slow Cooker Beef Brisket
  • Toad In The Hole
  • Sunday Lunch Ideas
  • Slow Cooker Beef Joint
  • Slow Cooker Roast Chicken
  • Slow Cooker Beef Casserole
  • Roast Gammon
  • Slow Cooker Gammon with Sugar
roast beef on a platter with roast potatoes, carrots and yorkshire puddings.
Roast Beef Brisket

Can I Freeze Yorkshire Puddings?

Yes you can and it is a great way to get ahead. Once completely cool then freeze them first individually on a tray for an hour. Then place in a sealed container or freezer bags. Be careful though if you use the freezer bags because they break and chip easily.

They will freeze well for up to a month

You can reheat them from frozen at 180 C for 5-8 minutes straight from frozen on a roasting tray.

Pro Tips

  • To make this recipe in a large 6 muffin tray use 1 and a half tsp of oil in each muffin hole and bake for 25-30 minutes. Make doubly sure they are brown enough before removing from the oven.
  • Make sure you measure out the ingredients correctly.
  • Use a metal muffin tray to conduct the high heat adequately.
  • If you have time place covered in the fridge for at least half an hour. This helps them to look smooth, it's not essential but without chilling they can look craggy.
  • Do not open the oven whilst cooking.
  • Make sure the puddings are brown enough before you remove them otherwise they will deflate.
  • Use an oven thermometer to accurately gauge your real oven temperature.
  • To get ahead you can make these hours earlier and reheat for serving. I find a few minutes in a hot oven is plenty long enough.
  • You can freeze when completely cool and keep for up to to a month. Reheat from frozen.
yorkshire puddings on a wire rack and white baking paper

Easy Yorkshire Puddings

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Perfect and easy Yorkshire Puddings that rise time and time again. No need for anything technical just a few simple rules to follow for crisp, delicious yorkies every time.
4.25 from 4 votes
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 15 minutes mins
0 minutes mins
Total Time 25 minutes mins
Course Side Dish
Cuisine English
Servings 6 servings
Calories 228 kcal

Ingredients
 

  • 12 tsp vegetable oil
  • 4 large eggs
  • 150 grams plain flour
  • 200 mls milk semi skimmed
  • 1 tsp fine sea salt (scant) 5 grams table salt

Instructions
 

  • Preheat your oven to 220°C/425°F/Gas Mark 7
  • Put 1 tsp of vegetable oil in each muffin hole. Place your muffin tray in the oven once it is at the correct temperature and leave for at least 10 minutes to get super hot.
  • Place 150 grams flour and 1 tsp fine sea salt (7 grams table salt) in a large mixing bowl and add the 4 eggs. Stir and then whisk them together. Don’t worry if there are still a few lumps.
  • Add 200 mls milk and whisk until smooth. This won’t take long. If you have time place covered in the fridge for at least half an hour. This helps them to look smooth, it's not essential but without chilling they can look craggy.
  • Tip the batter into a jug for easy pouring.
  • Remove the tin from the oven carefully, shut the oven door and place the tray over a low heat on your hob. It doesn’t matter that the whole tin isn’t being heated it’s just to keep the tin’s temperature up as much as possible.
  • Moving quickly but safely, pour the batter about half way up each muffin hole.
  • Place the tray quickly back in the oven.
  • Leave to bake (do not open the oven whilst baking) until they are deeply golden brown for about 15-20 minutes. If you get them out before they have coloured enough they will deflate. Boo...
  • I like to let them cool for about a minute in the tin, before turning them upside down gently on a wire rack. This way any oil that is caught in the yorkshire pudding as it rises, then drips out of the centre.
  • Apply To Mike Drop Face.

Video

Notes

  • To make this recipe in a large 6 muffin tray use 1 and a half tsp of oil in each muffin hole and bake for 25-30 minutes. Make doubly sure they are brown enough before removing from the oven.
  • Make sure you measure out the ingredients correctly.
  • Use a metal muffin tray to conduct the high heat adequately.
  • If you have time place covered in the fridge for at least half an hour. This helps them to look smooth, it's not essential but without chilling they can look craggy.
  • Make sure the puddings are brown enough before you remove them otherwise they will deflate.
  • Use an oven thermometer to accurately gauge your real oven temperature.
  • To get ahead you can make these hours earlier and reheat for serving.
  • You can freeze when completely cool and keep for up to to a month. Reheat from frozen.
 

Nutrition

Calories: 228kcal | Carbohydrates: 21g | Protein: 8g | Fat: 12g | Saturated Fat: 8g | Cholesterol: 127mg | Sodium: 450mg | Potassium: 117mg | Fiber: 1g | Sugar: 2g | Vitamin A: 234IU | Calcium: 60mg | Iron: 2mg

All nutritional information is approximate and intended only as a guide.

Keyword yorkshire puddings
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4.25 from 4 votes (4 ratings without comment)

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Hi, I'm Jenny Walters. A mother of two and passionate filler of bellies with stress free, simple and delicious recipes that gladden the soul. I am at heart a home cook.

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