Easy Yorkshire Puddings

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...

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.

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.

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

• 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.

• Add the milk and whisk until smooth. This won't take long.

• Tip the batter into a jug for easy pouring.

• 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.

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, Crispy Roast Potatoes, the Creamiest Mashed Potatoes and my Luxurious Dauphinoise Potatoes.

And here are a few more Roastie Recipes:

Roast Beef Brisket

Slow Cooker Beef Joint

Slow Cooker Roast Chicken

Slow Cooker Beef Casserole

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.

Do let me know how you got on in the comments below or come on over and join me on social media. I would love to hear from you x