Yorkshire Puddings
Discover the golden-brown perfection of homemade Yorkshire Puddings, an iconic British side dish that elevates any roast dinner. Light, crisp, and wonderfully puffed, these classic puddings are crafted from a simple yet foolproof batter of plain flour, eggs, milk, and a touch of salt. The key to their irresistible crispiness lies in heating vegetable oil until sizzling hot before baking, ensuring a gloriously airy rise. Ready in just 40 minutes, including prep and cooking time, Yorkshire Puddings pair beautifully with rich gravies and roasted meats, making them a quintessential addition to your Sunday roast or holiday table. Easy to make and endlessly satisfying, this recipe guarantees impressive, mouthwatering results every time.
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Recipe Information
Ingredients
- 140 grams plain flour
- 4 large eggs
- 200 milliliters milk
- 0.5 teaspoons salt
- 2 tablespoons vegetable oil
Instructions
Preheat your oven to 220°C (428°F) or 200°C (392°F) if using a fan oven. You want the oven to be hot in order to achieve the best rise in your puddings.
In a large bowl, sift the flour and add the salt. Create a well in the center and crack in the four eggs.
Gradually whisk the eggs into the flour with a balloon whisk, starting in the middle and working outwards.
Slowly add the milk, whisking constantly to create a smooth batter. Make sure there are no lumps; a little air in the batter is fine.
Let the batter rest for at least 10 minutes. This allows the flour to absorb the liquid and helps the puddings rise.
While the batter is resting, pour a small amount of vegetable oil (about 1 teaspoon) into each hole of a 12-hole muffin tin.
Place the tin in the preheated oven and heat until the oil is very hot, almost smoking. This step is crucial for ensuring the Yorkshire puddings have a crisp base.
Carefully remove the tin from the oven. Give the batter one final whisk and then pour it evenly into the hot oil-filled muffin cups, filling each about two-thirds full.
Immediately return the tin to the oven. Bake for about 20-25 minutes without opening the oven door. The Yorkshire puddings should puff up and turn golden brown.
Once cooked, remove from the oven and serve immediately with your roast dinner.
Nutrition Facts
Calories |
1129 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.9 g | 65% | |
| Saturated Fat | 12.8 g | 64% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 763 mg | 254% | |
| Sodium | 1547 mg | 67% | |
| Total Carbohydrate | 118.2 g | 43% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 11.2 g | ||
| Protein | 46.4 g | 93% | |
| Vitamin D | 6.4 mcg | 32% | |
| Calcium | 393 mg | 30% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 748 mg | 16% | |
*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.
