How to make the perfect Yorkshire puds
Yorkshire puddings are as iconic as the landscape itself, and an absolute essential part of a traditional Sunday roast.
Yorkshire puddings can be made with a few basic ingredients, found in any kitchen. They are very simple to make. Follow our top tips to ensure your Yorkshire’s are perfect every time.
Top tips for perfect Yorkshires
Although Yorkshire puddings are super simple to make, there are a few things you can do to ensure you get perfect puds every time.
- Keep a muffin tin specifically for cooking Yorkshire puddings. The hot fat can spoil the tin over time, so don’t use your best baking tin for this!
- Adding the flour and milk a little at a time, mixing together as you go helps get a smooth mixture. If you add all your flour at once, you can end up with lumpy batter
- As with anything that needs to rise in the oven, keeping the door closed throughout cooking helps ensure you don’t end up with flat puds!
- Serving your Yorkshire puds straight from the oven means they’re piping hot and have the perfect combination of soft centre and crunchy tops.
Why not add sausages to our Yorkshire pudding recipe for “Toad In The Hole”, or instead of 12x small puddings, pour the mixture into large tins to make giant puds, and serve your gravy meal inside!
You will need:
- 2 eggs
- 115g/4oz plain flour
- 225ml/8fl oz semi-skimmed milk
- 2 tsp sunflower oil
- Pre-heat your oven to 220c (200c fan), or gas mark 7
- Pour oil into each hole of your muffin tin, and put the tin into the hot oven for 15 minutes
- Crack the eggs into a large bowl and whisk together
- Add flour to the eggs, a little at a time, along with half the milk. Alternate flour and milk and mix together until smooth and thick.
- Slowly add the rest of the milk to the bowl, mixing as you go.
- Pour the batter into a jug, to make it easy to fill your muffin tin
- Take the hot tin out of the oven. Be really careful, the fat will be extremely hot!
- Pour the batter into the muffin tin, half filling each hole. Take care as the oil will spit and sizzle as the mixture hits the hot fat
- Carefully put the tin back into the oven and cook for 15-20 minutes, until the Yorkshire puddings are risen and golden in colour.