Yorkshire Puddings

Crispy, golden, and utterly irresistible, these traditional Yorkshire Puddings are the perfect accompaniment to any roast dinner, especially a classic Sunday roast. Made with simple pantry staples—plain flour, eggs, milk, and a pinch of salt—this foolproof recipe delivers light and airy puddings with a rich, buttery flavor. The secret to their signature puff lies in a creamy, lump-free batter and the use of piping-hot vegetable oil in the muffin tin, ensuring a perfectly crisp shell with fluffy interiors. Ready in just 40 minutes, these puddings are as quick to prepare as they are impressive on the plate. Serve them straight from the oven and watch them disappear in no time. Whether you’re hosting a holiday meal or elevating weeknight dinners, these savory classics are a guaranteed crowd-pleaser!

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 12

Ingredients

• 140 grams plain flour
• 4 large eggs
• 200 milliliters milk
• 0.5 teaspoons salt
• 2 tablespoons vegetable oil

Directions

Step 1

Preheat your oven to 220°C (428°F) or 200°C (392°F) if using a fan oven. You want the oven to be hot in order to achieve the best rise in your puddings.

Step 2

In a large bowl, sift the flour and add the salt. Create a well in the center and crack in the four eggs.

Step 3

Gradually whisk the eggs into the flour with a balloon whisk, starting in the middle and working outwards.

Step 4

Slowly add the milk, whisking constantly to create a smooth batter. Make sure there are no lumps; a little air in the batter is fine.

Step 5

Let the batter rest for at least 10 minutes. This allows the flour to absorb the liquid and helps the puddings rise.

Step 6

While the batter is resting, pour a small amount of vegetable oil (about 1 teaspoon) into each hole of a 12-hole muffin tin.

Step 7

Place the tin in the preheated oven and heat until the oil is very hot, almost smoking. This step is crucial for ensuring the Yorkshire puddings have a crisp base.

Step 8

Carefully remove the tin from the oven. Give the batter one final whisk and then pour it evenly into the hot oil-filled muffin cups, filling each about two-thirds full.

Step 9

Immediately return the tin to the oven. Bake for about 20-25 minutes without opening the oven door. The Yorkshire puddings should puff up and turn golden brown.

Step 10

Once cooked, remove from the oven and serve immediately with your roast dinner.

Nutrition Facts

Serving size	577.3 grams (577.3g)

Amount per serving	% Daily Value*
Calories	1129

Total Fat 50.90g	65%
Saturated Fat 12.80g	64%
Polyunsaturated Fat 16.90g
Cholesterol 763mg	254%
Sodium 1547mg	67%
Total Carbohydrate 118.20g	43%
Dietary Fiber 3.80g	14%
Total Sugars 11.20g
Protein 46.40g	93%

Vitamin D 255IU	1274%
Calcium 393mg	30%
Iron 10mg	56%
Potassium 748mg	16%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 41.0%

Protein: 16.6%

Carbs: 42.3%