Yorkshire puddings are the crown jewel of any British Sunday roast – gloriously golden, crispy on the outside, and delightfully hollow inside. These magical poufs of batter transform from a simple mixture into impressive towers that never fail to draw gasps of delight when they emerge from the oven.
While traditionally served alongside roast beef, these versatile puddings have become a beloved accompaniment to any roasted meat dinner. The key to perfect Yorkies lies in getting the oil smoking hot and having your batter at the right temperature.
Why You’ll Love This
- Only 4 simple ingredients you likely already have
- Creates an impressive presentation with minimal effort
- Perfect for soaking up gravy and sauces
- Can be made ahead and reheated
- Freezer-friendly for future meals
Ingredients
- 1 cup flour
- 4 eggs
- ¾ cup milk
- 6 teaspoons lard or vegetable oil
- ½ teaspoon salt
- ½ teaspoon pepper
Instructions
- Whisk eggs, milk, flour, and salt until completely smooth. Let rest for 30 minutes.
- Preheat oven to 220°C/425°F. Add oil to a 12-hole muffin tin.
- Place tin in oven until oil is smoking hot, about 10 minutes.
- Quickly pour batter into holes, filling 2/3 full.
- Bake for 20-25 minutes until puffed and golden brown.
- Serve immediately while hot and crispy.
Tips & Variations
- Room temperature ingredients are crucial for maximum rise
- Don’t open the oven door while baking or they may collapse
- For extra-crispy results, let batter rest overnight in the fridge
- Make mini versions using a smaller muffin tin
- Add fresh herbs like thyme or rosemary to the batter for variation
Serving Suggestions
Serve these Yorkshire puddings piping hot alongside roast beef, lamb, or chicken with plenty of rich gravy. They’re also delicious filled with sausages for classic “toad in the hole” or topped with caramelized onions.
Notes
- Store cooled puddings in an airtight container for up to 2 days
- Reheat in a hot oven for 3-4 minutes until crispy
- Freeze for up to 3 months
FAQs
- Q: Why didn’t my puddings rise?
A: The oil wasn’t hot enough, or the oven door was opened too soon. - Q: Can I make the batter ahead?
A: Yes, it can rest in the fridge for up to 24 hours. - Q: What’s the best oil to use?
A: Vegetable or sunflower oil work best due to their high smoke points. - Q: Can I use self-rising flour?
A: No, stick to plain flour for best results.
Ingredients
- 1 cup flour
- 4 eggs
- ¾ cup milk
- 6 teaspoons lard or vegetable oil
- ½ teaspoon salt
- ½ teaspoon pepper
Steps
- Whisk eggs, milk, flour, and salt until completely smooth. Let rest for 30 minutes.
- Preheat oven to 220°C/425°F. Add oil to a 12-hole muffin tin.
- Place tin in oven until oil is smoking hot, about 10 minutes.
- Quickly pour batter into holes, filling 2/3 full.
- Bake for 20-25 minutes until puffed and golden brown.
- Serve immediately while hot and crispy.
Notes
- Store cooled puddings in an airtight container for up to 2 days
- Reheat in a hot oven for 3-4 minutes until crispy
- Freeze for up to 3 months
