Yorkshire Pudding Recipe

The perfect accompaniment to the traditional Sunday Roast Dinner, this Yorkshire Pudding recipe is really quick and easy to make, and will have a stunningly-risen crispy on the outside, soft on the inside Yorkshire pudding.

Prep Time: 10 Mins

Cook Time: 25 Mins

Difficulty: Easy

Serves: 4 large or 12 mini puddings

Ingredients

  • Eggs - 2

  • Plain Flour - 100g

  • Milk - 100g

  • Light Oil (rapeseed, mild olive oil) - enough to cook in

Method

Yorkshire Pudding Step One - First Mix

Beat the eggs.

Place the flour in a separate bowl and using your hands make a well in the middle; pour in the beaten eggs.

Using a whisk (or mixer on low speed) combine the eggs into the flour.

 

Yorkshire Pudding Step Two - Just Add Milk

Add about a third of the milk to the egg flour mix, and whisk together.

Then add the other two-thirds of the milk and continue to whisk until it’s all incorporated.

Set aside until you’re ready to cook (they’ll take around 25 minutes to cook and should be served straight away so judge your timings accordingly).

 

Yorkshire Pudding STEP Three - Baking Time

When you’re ready, turn the oven up to 220°C / 430°F for a fan oven.

Place a bit of oil in the bottom of each of the moulds in the Yorkshire pudding tray and place the tray in the oven to heat the oil up (this should take about 5 minutes).

When you’re ready, quickly open the oven door, slide the tray out enough that you can access each of the pudding moulds. Pour the pudding mix into the moulds, almost right to the top as this will help you get vertical rise.

Slide the tray back into the oven, shut the door and leave them in there for around 22-25 minutes. Don’t open the oven door until then or the cold air will deflate the puddings.

 

Yorkshire Puddings STEP Four - YORKSHIRE Puddings

Once the Yorkshire puddings are golden and crispy, remove from the oven and serve straight away.

And that’s it, hope you enjoy!