Yorkshire Puddings (Classic Roast Dinner Batter Puddings)
In short: Tall, crisp Yorkshire puddings from a simple egg, milk and flour batter baked in smoking hot oil. The classic partner to roast beef and gravy. It takes about 35 min in total and makes 6 servings.
- Prep
- 10 min
- Cook
- 25 min
- Resting
- 30 min
- Total
- 35 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 210 kcal
Yorkshire puddings are the airy, golden batter puddings served with roast beef and gravy at the British Sunday table. The batter is nothing more than eggs, milk and flour, but the result depends on technique: a rested batter, a very hot oven and fat that is smoking hot before the batter goes in. They rise into crisp-edged cups with soft centers, ready to hold gravy. Eat them straight from the oven.
Instructions
- Whisk the flour and salt in a bowl. Make a well in the middle, crack in the eggs and whisk, adding the milk gradually, until you have a smooth batter as thin as single cream. Let it rest at room temperature for at least 30 minutes.
- Heat the oven to 230°C (450°F). Put 1 teaspoon of oil in each hole of a 12-hole muffin tin and heat in the oven for 10 minutes, until the oil is smoking hot.
- Pour the batter into a jug. Take the hot tin out carefully and pour the batter into each hole until about two-thirds full. It should sizzle as it goes in.
- Return the tin to the oven at once and bake for 20 to 25 minutes until puffed, deep golden and crisp. Do not open the oven door for the first 15 minutes.
- Serve immediately with gravy.
Tips
- Very hot oil and room-temperature batter make the puddings rise tall. Opening the oven door early lets the heat out and they collapse.
- For one large pudding, bake the batter in a 20 cm (8 inch) tin with 3 tablespoons of hot oil for about 30 minutes.
Questions and answers
Why did my Yorkshire puddings not rise?
Common causes are fat that was not hot enough, cold batter, an oven door opened too early or an oven that is not hot enough. Heat the oil until it smokes and keep the door shut.
Can I make Yorkshire pudding batter ahead?
Yes. Make it up to 24 hours ahead and refrigerate. Bring it to room temperature and whisk it again before using.
Can I freeze Yorkshire puddings?
Yes. Freeze baked, cooled puddings in a bag for up to 2 months and reheat from frozen at 200°C (400°F) for 8 to 10 minutes until crisp.
How long does it take to make Yorkshire Puddings (Classic Roast Dinner Batter Puddings)?
About 35 min in total: 10 min of preparation and 25 min of cooking.
How many calories are in Yorkshire Puddings (Classic Roast Dinner Batter Puddings)?
About 210 kcal per serving, with 8 g of protein, 19 g of carbohydrates and 11 g of fat. These values are estimates.
Nutrition per serving
| Calories | 210 kcal |
|---|---|
| Protein | 8 g |
| Carbohydrates | 19 g |
| Fat | 11 g |
| Fiber | 1 g |
| Sugar | 2 g |
| Sodium | 250 mg |
Estimated values, calculated from the ingredients.
