An easy and simple recipe for making the best Yorkshire Puddings. This recipe won’t let you down and will become a staple of your Sunday roast dinner.
From now on until the New Year, I’ll be sharing festive-inspired recipes.
This is my mum’s foolproof Yorkshire Puddings recipe. With Christmas next month, you might be getting your Christmas dinner menu planned and ready.
The trimmings are my favourite part of a Xmas dinner, give me a plateful of crispy roast potatoes, sage and onion stuffing and fluffy Yorkshire puddings, and I’m content!
Yorkshire Puddings are simple to make. Made from a batter of flour, cornflour (in our recipe), salt, eggs and milk. They’re cooked in oil in a very hot oven until golden brown and crispy on the outside, with a deliciously spongey inside.
The secret to perfect yorkies is chilling the batter for at least 30 minutes. I chill mine for a couple of hours, but you can leave it overnight. Chilling helps the gluten in the flour relax and develops the flavour. Having the oil extremely hot is also super important – this helps with the rise.
I know it’s tempting, but try not to open the oven door until the timer goes off. If you do, then they’re likely to deflate!
Remember these are meant to look rustic, it’s all about the taste and texture here! Once you’ve made these, you’re going to be so proud when you take them out the oven.
These Yorkshire puddings go wonderfully enjoyed part of a Sunday roast. They also taste great with sausages (meat or vegetarian) with onions and gravy. You can also make toad in the hole (another yummy British recipe) and cook in a baking tray.
If you want to make these in advance, then once baked and cooled, transfer to a freezer bag, seal and freeze for up to one month. Take out of the freezer, place on a baking tray and cook in a preheated oven until crisp and warm.
I can’t wait for you to share and wow your friends and family with these wonderful Yorkshire Puddings!
Best Yorkshire Puddings
- 100 g plain flour
- 25 g cornflour (cornstarch) If you don't have this, substitute with plain flour
- Generous pinch of salt
- 3 large eggs
- 225 ml milk
- 12 teaspoons vegetable oil
- In a large mixing bowl or jug, add the plain flour, cornflour and salt. Give it a good whisk to combine. Add the eggs and the milk, and whisk until you have a smooth batter.
- For best results, chill the batter for at least 30 minutes or up to overnight. If you haven't mixed the batter in a jug, then transfer it to a jug ready for pouring into the tin later on.
- When ready to bake, preheat oven to 220°C / 200°C Fan / 425°F / Gas Mark 7. Pour a teaspoon of oil into each hole of the bun tin, and once the oven is hot enough, place the tin in the oven for 5-7 minutes until the oil is piping hot.
- Give the batter another good whisk before carefully pouring the batter equally between the holes in the tin. Return to the oven quickly and bake for 20-25 minutes or until well risen and nicely golden in colour. Serve and enjoy.
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