← All recipes
What Are Yorkshire Puddings?
30 mins
25 mins
12 puddings
Steps
- Preheat your oven to 425°F (220°C). Add a small spoonful of oil or beef dripping to each muffin tin cup. Place the tin in the oven for about 10 minutes until the oil is smoking hot.
- Make the batter: In a large bowl, whisk the eggs, milk, and salt until frothy. Add the flour and whisk until smooth. The consistency should be like heavy cream – pourable but not too thin.
- Let it rest: Set the batter aside for at least 30 minutes at room temperature. (You can make it ahead and keep it in the fridge overnight – this is the best method.)
- Pour and bake: Carefully remove the hot tin from the oven. Working quickly, pour the batter into each cup – they should sizzle on contact – filling them about halfway.
- Bake without peeking! Return the tin to the oven and bake for 20–25 minutes, until they’re puffed, golden, and crisp around the edges.
- Serve immediately. Yorkshire puddings are best fresh from the oven – light, airy, and irresistible.
- TIPS FOR THE BEST YORKSHIRE PUDDINGS
- Use a metal muffin tin – it heats up faster and gives better rise than silicone or glass. I love this one – it’s a proper popover tin that gives you really tall yorkies.
- Room temperature ingredients help everything rise evenly.
- Don’t overmix – a few small lumps are fine. Overmixing can make them dense.
- High heat is key – make sure your oil is very hot before adding the batter. It should sizzle.
- Plan ahead – The batter can be made up to a day ahead – just whisk before pouring.
- If you have a finicky oven like mine (my gas oven fluctuates 10-15° pretty constantly) – go higher in this case – set it to 450.
Originally published at honeyandjuniper.com. Reproduced for personal collection.
