Yorkshire Pudding Recipe
This dependable Yorkshire Pudding recipe guarantees impressively risen, crisp, and fluffy results every time. Master the art of this classic accompaniment with straightforward steps and practical guidance.
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Servings: 12
Ingredients
- 3 medium free-range Eggs
- Pinch of Salt
- 50 ml Water
- 200 ml Whole or semi-skimmed Milk
- 2 tbsp Sunflower Oil see notes
- 150 g Plain Flour
Instructions
- Whisk the plain flour together with a pinch of salt, then incorporate the eggs until the mixture becomes an exceptionally smooth, dense batter. Gradually pour in about one-third of the milk, whisk thoroughly until even, then add the remaining milk along with the water, whisking again until silky and lump-free. For ease of pouring later, decant the batter into a large jug if available. If time allows, place the batter in the refrigerator to rest for 15–30 minutes—longer if needed—stirring well before use and adjusting with extra milk if it thickens excessively. Preheat the oven to 220℃ fan/240℃/Gas Mark 9. When ready to bake, carefully add a small amount of sunflower oil to each compartment of a muffin tray and heat in the oven for 10 minutes until the oil reaches a smoking point. Swiftly but cautiously remove the hot tray, close the oven door to retain the heat, and promptly fill each section halfway with the batter—it should sizzle upon contact. Return the tray to the oven, reduce the heat to 200℃, and bake for 30 minutes until the puddings are richly golden and thoroughly crisp. Resist opening the oven door for at least the first 25 minutes to ensure maximum rise.
- For one large Yorkshire Pudding: Combine 75 g plain flour, 1 egg, 100 ml milk, and 50 ml water. Preheat the tin with oil at 220℃ fan/240℃/Gas Mark 9 for 10 minutes. Pour in the batter carefully, lower the heat to 200℃/220℃/Gas Mark 7, and bake for approximately 16 minutes. Let rest for 5 minutes before removing.
Notes
The batter should be pourable yet not overly runny—adjust with extra milk or water if needed. Resting the batter enhances texture; ensure it is stirred well if rested longer than 30 minutes. Employ a muffin tin rather than a traditional Yorkshire pudding tin to achieve a better rise, and use just enough oil to cover the base of each section. Preheating the oil until smoking is vital for the signature lift. Divide the batter evenly among the tin wells, filling each about halfway. Work quickly when pouring to maintain oven temperature, and position the tray near the top of the oven, allowing space for the puddings to expand. Avoid opening the oven prematurely to prevent collapse. Let the cooked puddings cool in the tin for easier removal; reheat briefly before serving if desired. For a gluten-free version, substitute the plain flour with cornflour—note that additional baking time may be required.