Yorkshire pudding
Yorkshire puddings are small cases made from batter which has risen under the heat of a high oven, they should be served warm and still crispy.
Yorkshire pudding is named after the county of Yorkshire, England and are a perfect addition to any a Sunday roast.
Yorkshire puddings have been prepared for hundreds of years, and for centuries before being renamed in the 18th Century were known as batter or dripping puddings, and were used as a cheap way to fill your stomach either alongside, or before the main meal was served.
Yorkshire pudding batter is also a key component of Toad in the Hole.
- Prep Time:
- Cook Time:
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- Servings: 12
- Course: Side Dish
- Cuisine: British
Ingredients
- 3 eggs
- 225 ml semi-skimmed milk
- 225 g plain flour
- olive/sunflower oil
- salt
Preparation
- Put half a teaspoon of oil in each space on a 12 capacity muffin or cupcake tray, and place in an oven at 200°C/400°F, or Gas Mark 6.
Method
- Whisk together the flour, egg, salt, together in a pouring jug – this will make it easier to share out the mixture later.
- Add the milk a bit a time and beat until smooth, until all the milk has been used.
- The mixture will be ready when all of the flour has been mixed in and the batter becomes tougher to mix.
- Remove the tray from the oven and distribute the mixture evenly between the spaces.
- Cook in the oven for 20-25 minutes or when they become golden brown.
- Enjoy whilst warm – they do cool down quickly!
FAQ
Should I rest the batter?
Yes. Rest for at least 30 minutes (up to overnight in the fridge) to relax gluten and help the puddings rise taller and bake lighter.
What fat works best?
Beef dripping gives classic flavour and crisp edges. Vegetable or sunflower oil also works—avoid butter as it burns quickly.
Can I make Yorkshire puddings ahead and freeze them?
Yes. Bake, cool, then freeze in a single layer. Reheat from frozen at 220°C (200°C fan) for 5–7 minutes until crisp.
Why did my Yorkshire puddings sink or stay flat?
Common causes are a cool oven, lukewarm fat, opening the door early, or underbaking. Bake until deep golden and firm at the edges.
Can I make gluten‑free or dairy‑free Yorkshire puddings?
Use a good gluten‑free plain flour blend and an extra splash of liquid if the batter seems thick. For dairy‑free, swap milk for an unsweetened plant milk.
What should I serve them with?
They’re great with roast meats and gravy or sauces like peppercorn sauce or chicken sauce. For sauce basics, see the five mother sauces.
Can I use the batter for other dishes?
Yes – turn it into a classic midweek meal like toad in the hole.
