How to make great Yorkshire puddings and get them right every time.
Yorkshire puddings are a simple baked batter mix with a soft and fluffy inside and a lovely crispy outer.
There are a vast number of recipes online with suggestions for how to make Yorkshire pudding. Some of the recipes are simple; some are way too complicated. Over the years I’ve been cooking and having tried dozens of recipe tweaks, it is now clear that the perfect pudding comes from the baking, more than the mixture.
We should get a little bit of terminology cleared up here as well. The individual little puds that you see in the picture are popovers. Yorkshire pudding – if you’re getting funny over the wording – is the result of cooking the same batter, but in one large pan.
Either way, Yorkshire pud is yummy with a beef dinner, so let’s crack on.
- 140g plain flour
- 200ml milk
- 4 eggs (medium-largish)
- Salt & Pepper
- Take a 12 hole muffin tin and add a drop of oil into each hole.
- Put your tin into the cold oven and turn it on, then heat your oven to 210C (fan) / 220C (regular) / Gas 8. I find this a good way of making sure the pan and oil are super hot when you come to pour the batter mix into it. A cold tin ensures a soggy pudding. The oil should be just smoking when you get the tin out to add the batter.
- While the oven and tin are heating, add your eggs to the flour and beat until it forms a thick paste. I find an electric beater always excels for this.
- Slowly add the milk to the egg/flour mix, still beating as you do. You’re looking for a lump-free, beautifully smooth liquid that is similar to the consistency of the sauce you find in Heinze baked beans (which is probably a crap analogy, but it’s all I can think of).
- Season the batter with salt & pepper.
- When the oven is up to temperature, take the tin out and pour enough liquid in to fill each of the holes. Do this quickly and evenly (don’t worry about spilling a bit). You are aiming to have to tin out of the oven for as little time a humanly possible.
- Bake in the oven for 20-25 minutes, or until golden brown all over. You will see them rise up and then change colour as they cook.
- Remove and eat immediately.
A few notes and tips for perfect Yorkshire puddings:
- Keep the pan as hot as you possibly can at every stage of the cooking.
- Ensure your batter is lump free.
- DO NOT OPEN THE OVEN DOOR at any point of the cooking. The puddings rely on having a hard outer shell to keep them in shape. If you open the oven door before this outer shell has formed, you will see them deflate in front of your eyes to a sorry looking squidge. The Yorkshire puddings will NEVER recover from this.
- You can make these Yorkshire puddings ahead of the meal, to free the oven up for the other things. As soon as you take them out of the oven, place them on a wire rack to let them cool down, which stops them sweating in the pan and going soft on the bottom. They’ll stay crunchy on the wire rack for a couple of hours. If you need to leave them longer than that before eating, put them in a sealed tub to avoid going soft. You can pop the Yorkshire puddings back in the oven for a few minutes to warm them up while plating up the rest of the dinner.
- Once the Yorkshire puddings have cooled, you can freeze for up to 2-3 months.
I keep forgetting to mention this: If you need to have a look at a conversion chart, there are some common conversions here.