Here is my Yorkshire Pudding Recipe. Yorkshire Puddings are a must have in a Sunday roast. I used to always buy the frozen, pre-made puds in the supermarkets until I realised how easy they are to make. Yorkshire Puddings consist of only 3 main ingredients, all of which you probably already have at home. Flour, eggs, milk. Add salt and pepper and you’re ready to go.
I used to think that it was some type of wizardry that made the Yorkshire Puddings rise in the oven but all it is the hot steam inside the mix which rises, this is why it’s important to have your oven really really hot and make sure you don’t open the oven door while they’re inside.
These Yorkshire puds go really well with a roast beef dinner, I’ve even made them with roast chicken dinners for an extra helping of carbs and when they’re smothered in gravy, they are delicious.
The measures below for my Yorkshire Pudding recipe will make 8 large Yorkshire Puddings or 12 smaller Yorkshire Puddings. If you are making this Yorkshire pudding recipe for a smaller number of guests, you can halve the recipe.
- 140 grams of plain flour
- 4 large eggs
- 200ml milk
- In a bowl, add the flour and eggs and mix well
- Gradually add the milk into the mix
- Continue to whisk until the mix is smooth and without any lumps
- Add a pinch of salt and pepper
- Set aside for a minimum of 30 minutes
- Place your muffin tin into the oven and pre-heat t0 230 C
- When you are ready to bake the Yorkshire puddings, take out the muffin tin and add a drop of oil or butter into each tin. Use a high temperature oil like sunflower or vegetable oil. Olive oil has a lower temperature rating so will not be suitable
- Pour the mixture evenly into each tin, it should cover between 1/3 to 1/2 of the tin
- Place the muffin tin with the mixture back in the oven and cook for 20 minutes until the Yorkshire puddings are golden brown
- Remember not to open the oven door or the puddings won’t rise and will fall flat
- Enjoy with your Sunday roast