Yorkshire puddings but from scratch! They’re a British classic and really not that difficult to make.
Yorkshire Pudding Recipe
Ingredients
- 3 large eggs (weigh and note their weight; approximately 160 g in this recipe)
- Equal weight of plain flour (160 g)
- Equal weight of whole milk (160 g)
- Pinch of salt
- Vegetable oil for the tin
Method
- Prepare the Batter
- Crack the eggs into a bowl and weigh them.
- Measure out an equal weight of plain flour and whole milk.
- Whisk the eggs in a mixing bowl until light and frothy.
- Gradually sift in the flour, whisking constantly until smooth and lump-free.
- Slowly pour in the milk while whisking. Add a pinch of salt and mix until fully combined.
- Cover the bowl and chill the batter in the fridge for 30 minutes.
- Preheat the Oven and Oil
- Preheat your oven to 220°C (200°C fan) or 425°F.
- Add about 2 tablespoons of vegetable oil to each hole of a muffin tin or Yorkshire pudding tray.
- Place the tin in the oven for 20 minutes to ensure the oil is smoking hot.
- Cook the Puddings
- Carefully pour the chilled batter into the hot oil, filling each cavity about halfway. The batter should sizzle as it hits the oil, ensuring instant puffiness.
- Bake for 20-25 minutes without opening the oven door, until the puddings are golden, crisp, and puffed up.
- Serve Immediately
Serve hot and enjoy!
Tips for the fluffiest Yorkshire Puddings
- Chilled Batter: Cooling the batter allows the proteins and starch to relax, creating a higher and more stable rise during baking.
- Hot Oil: Preheating the oil for 20 minutes ensures it’s hot enough to immediately start cooking the batter, forming a crisp crust.
- Equal Weights: The balance of eggs, flour, and milk gives the perfect consistency for a light and airy texture.
If you like the look of this dish, then you should definitely check out the recipes below for some more amazing recipe ideas:
Discover more recipes by following me on Instagram and TikTok
