Easy Yorkshire Puddings

yorkshire puddings on a wire rack and white baking paper

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.

Course Side Dish

Cuisine English

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 228kcal

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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.
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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