A staple part of any roast dinner. Quick & easy to make, this recipe makes 6-8 large, light & fluffy Yorkshire puddings.

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the best yorkshire puddings

What Is A Yorkshire Pudding?

You can’t have a roast dinner without a Yorkshire pudding. Ask anyone in the UK!
Made from a batter that is very similar to an English style pancake, Yorkshire puddings are a pudding that are baked at a high temperature in a layer of fat. Usually vegetable oil but beef or duck fat can also be used.

To make these Yorkshire puddings, we’re using equal volumes of egg, milk & plain flour. This is why there are no quantities for the milk & flour in the recipe – we base them off the volume of eggs.

The Secret To Massive Yorkshire Puddings

Making huge, impressive Yorkshire puddings comes down to several things.

The Tin

First up, let’s talk about the tin. To make tall Yorkshire puddings, you’ll need a deep Yorkshire pudding tin. The one that I use & recommend is linked below!

The Batter

The batter needs to be the consistency of double cream. We give the batter an overnight chill in the fridge to give it a chance to rest which in turn makes taller puddings. If the batter is too thick when it comes out of the fridge, it can be thinned down with a small amount of water.

When you season the batter, eventually the eggs will start to break down which will negatively affect the cooked puddings. This is why we season it just before cooking.

The last & most important note on Yorkshire pudding batter is that it must (and I mean must!) be at room temperature before it is cooked. Room temperature batter cooks so much better than cold batter so make sure to give it a good hour at room temperature to warm up.

Cooking

Smoking hot fat is a vital part of getting these puddings rise fully. I’d recommend giving your oiled tray a good 30 minutes of preheating in a hot oven before adding in the batter.

Once you’ve poured the batter into the tray & you’ve closed the oven door, don’t open it again for at least 25 minutes. If the oven is opened prematurely it will cause the puddings to sink.

When the puddings are well risen, a deep golden brown & slightly crispy, they are ready to come out of the oven. On average this will take 25-30 minutes of cooking.

the bet yorkshire pudding tin

Equipment Used

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The Best Yorkshire Puddings

A staple part of any roast dinner. Quick & easy to make, this recipe makes 6-8 large, light & fluffy Yorkshire puddings.
Prep Time10 minutes
Cook Time30 minutes
Preheating30 minutes
Total Time1 hour 10 minutes
Course: Main Course
Cuisine: English
Servings: 8 People
Author: Ben Racey

Equipment

  • Deep Yorkshire Pudding Tin With 6 Holes

Ingredients

  • 6 Large Eggs
  • Whole Milk
  • Cold Water
  • Plain Flour
  • Table Salt
  • Freshly Cracked Black Pepper
  • Vegetable Oil

Instructions

  • First crack the eggs into a jug & mark what the volume is. Then transfer eggs into a large mixing bowl.
  • Next, fill the jug up with the same volume of liquid – use 2 parts milk & 1 part cold water. Add this to the eggs.
  • Next measure out the same volume of flour & add to the eggs, milk & water.
  • Using a handheld electric mixer or a whisk, mix the batter until combined & smooth. Pass the batter through a sieve into a jug, cover with clingfilm & leave in the fridge overnight.
  • The next day, season the batter with a pinch of table salt & freshly cracked black pepper. Whisk to combine & leave at room temperature for at least an hour. If the batter is a bit thick, thin it out with a splash of water (the batter should have the consistency of double cream).
  • Preheat an oven to 220°c.
  • Place a tablespoon of oil into each hole of the muffin tin & place into the oven to heat up for at least 30 minutes.
  • Once the oil is hot, carefully remove the tin from the oven & fill each hole 2 thirds of the way up with batter. Cook the puddings for 25-30 minutes, until well risen & a deep golden brown.

Notes

To cook in an Aga.
Place the grid shelf onto the floor of the roasting oven & place the Yorkshire pudding tin on top. Cook as above.
Make sure to use fresh eggs, for the best possible rise.
This recipe is made using equal quantities (measured in volume) of eggs, liquid & flour. The best way to measure how much of each you need is to first crack the eggs into a jug & use a whiteboard pen to mark on the jug what the volume is, transfer the eggs to a bowl, then use the jug to measure the same amounts of flour & liquid.
The liquid in this recipe is made up of 2 parts milk & 1 part water.
E.g. if the total liquid is 300ml, 200ml would be milk & 100ml would be water.
Make sure to give the batter a good rest in the fridge. Overnight is ideal but an hour is fine if your short on time.
Allow the batter to sit at room temperature for at least an hour before cooking.
Season the batter after it has been taken out of the fridge. Seasoning too early will affect how the batter cooks.
Make sure that the tin & oil are both very hot before pouring in the batter. This is key to getting perfectly risen Yorkshire puddings.
To prevent the puddings from sinking, don’t open the door whilst they are cooking – give them at least 25 minutes before checking.

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