Idiot Proof Yorkshire Puddings
Master the art of fluffy, golden perfection with this foolproof recipe for "Idiot Proof Yorkshire Puddings." Designed to take the stress out of creating the iconic British side dish, these light and airy puddings are guaranteed to rise beautifully, every single time. The simple batter—made from pantry staples like all-purpose flour, eggs, and milk—comes together in minutes, while the secret lies in preheating your muffin tin with a touch of sizzling hot oil or beef drippings for that irresistible crisp crust. Ready in under 30 minutes, these versatile Yorkshire puddings are the ultimate companion to hearty roast dinners, rich gravy, or even a savory snack. Ideal for beginners and seasoned cooks alike, this recipe is your go-to guide for fail-safe, delicious results every time!
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Recipe Information
Ingredients
- 125 grams All-purpose flour
- 3 pieces Large eggs
- 150 milliliters Whole milk
- 50 milliliters Water
- 0.5 teaspoons Salt
- 1 teaspoons (per muffin tin well) Vegetable oil or beef drippings
Instructions
Preheat your oven to 220°C (425°F) or 200°C (fan). Place a standard 12-hole muffin tin on the middle rack to heat up with the oven.
In a mixing bowl, sift the all-purpose flour and salt together.
Crack the eggs into the bowl and whisk until a thick and smooth paste forms.
Gradually add the milk and water mixture while whisking continuously, until the batter is smooth and lump-free. The consistency should resemble heavy cream. Let the batter rest for 10-15 minutes if time allows.
Once the oven and your muffin tin are thoroughly heated, carefully remove the tin and add 1 teaspoon of vegetable oil or beef drippings to each well. Place the tin back in the oven for 5 minutes to get the oil piping hot.
After 5 minutes, remove the hot tin from the oven and quickly, but carefully, pour the batter into each well, filling them about halfway.
Immediately return the tin to the oven and bake for 20-25 minutes, or until the puddings are golden brown, puffed up, and crisp. Avoid opening the oven door during this time as it can cause the puddings to deflate.
Once cooked, remove the Yorkshire puddings from the tin and serve immediately. Enjoy with gravy, roast meats, or as an indulgent snack on their own.
Nutrition Facts
Calories |
589 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.7 g | 14% | |
| Saturated Fat | 3.7 g | 18% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 19 mg | 6% | |
| Sodium | 1242 mg | 54% | |
| Total Carbohydrate | 102.6 g | 37% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 7.7 g | ||
| Protein | 18.0 g | 36% | |
| Vitamin D | 1.7 mcg | 9% | |
| Calcium | 210 mg | 16% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 366 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
