A classic British recipe that’s traditionally served with roast beef, Yorkshire puddings have a reputation for being tricky to get right.
The key to making perfect Yorkshire puddings is to let the batter rest before pouring it into smoking-hot fat and then placing in a really hot oven to cook. And don’t open the oven door until fully cooked otherwise the puddings will deflate.
So ditch buying ready-made puddings; our fool-proof recipe will give you the confidence to serve up deliciously golden, crisp and risen Yorkshire puddings every time.
How to make Yorkshire puddings
1. Sift flour and salt into a large bowl and make a well in the centre. Add the eggs and half the milk, then mix until smooth.
2. Gradually add the rest of the milk, continuing to whisk until it has the thin consistency of single cream.
3. Transfer the batter to a jug and let it rest for at least 30 minutes.
4. In the meantime, preheat the oven to 240°C/220°C fan/gas 9.
5. When ready to cook, take a non-stick, 12-hole muffin tin and add a teaspoon of oil to each hole. Place the tin at the top of your hot oven and leave for 10 minutes or so until the oil is piping hot.
6. Carefully remove the muffin tin from the oven and pour in the batter between half and three-quarters the way up each hole. You should hear a sizzle as the batter hits the hot oil. Then place the tin back in oven and reduce temperature immediately to 220°C/200°C fan/gas 7.
7. Bake for 20 minutes until risen and golden. Serve immediately.
Make ahead and freeze Yorkshire puddings
You can make Yorkshire puddings ahead of time and then freeze them until needed. Once they come out of the oven, allow them to cool completely on a wire rack then pop them into a container or a tightly sealed freezer bag, and freeze for up to one month. To cook from frozen: heat oven to 220°C /200°C fan/Gas 7, place the frozen puddings on a baking sheet and cook for 6-8 minutes until hot and crisp.
Yorkshire puddings make the perfect accompaniment to roast meats such as roast turkey with giblet gravy recipe and roast pork with fennel, onions and apples.