The Best Yorkshire Puddings Recipe
I’ve experimented with Yorkshire puddings ever since I started cooking. They were always my favourite part of a roast dinner, even when I ate meat. I’ve got so many fond memories of eating flat-as-a-pancake Yorkshires on a Sunday. I didn’t care, I loved them, risen or not. But nowadays, I settle for nothing short of epic Yorkies and love to make them the hero of my veggie roast.
This recipe gives an awesome rise and incredible texture. A couple of these, some delicious roast veg and gravy and you’ll wonder why you ever spent hours roasting an expensive meat joint!
Makes 12 | Prep and Cook: 45 mins (Resting time 1.5 hours +)
4 Free Range Eggs
220g Plain Flour
350ml Semi-Skimmed Milk
Rapeseed or Vegetable Oil
- ‘Rest time? What the hell is he on about?’ I hear you cry. This is the key to perfect Yorkshire puddings. Make the batter and leave it for at least 1.5 hours. You can even leave it in the fridge over night.
- Crack your eggs into a mixing bowl and whisk in the milk until smooth.
- Add the flour and whisk until you have a thick batter. Try and keep it nice and aerated.
- Place your mixture in a jug, cover with cling film and leave to rest.
- Pre heat the oven to 200°C (forget everything you’ve heard about putting it on nuclear temperature, I find this makes them way too crisp and powdery)
- Pour one tablespoon of oil into each compartment of a muffin tray and put in the oven for 10 minutes to heat up.
- Carefully remove the tray from the oven and place on your worktop. Pour your batter mixture into the centre of each tray aiming to half fill each one.
- Place the tray back in the oven and DO NOT TOUCH IT for 25 minutes. That stuff you’ve heard about not opening the oven door is 100% true. After that time they should be towering above the tray and a lovely golden brown.
- Now sit back and prepare for crispy, doughy glory. Keep an eye on them towards the end of the cooking time to make sure they’re nice and golden brown.