Light and crispy Yorkshire Puddings made from a homemade batter consisting of eggs, flour and milk. These delicious puddings are best served warm from the oven with your favourite roasted meat and gravy.
Like many New Zealanders families, my siblings and I grew up eating a roast dinner most Sunday nights. It wasn't always served with Yorkshire Puddings, but when it was, they were a firm favourite!
Not until recently have I tried my hand at making my own. I'm sure you'll be amazed at how easy they are to make - just like I was! I like to serve mine with plenty of gravy. If you're after a good recipe, check out my Classic Roast Chicken and Gravy. Or, for another Yorkshire pudding-style recipe, you have to try my Sausage Toad in the Hole.
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Ingredient notes:
- Eggs: I use standard size 7 eggs for this recipe.
- Flour: This recipe calls for plain white flour, no raising agent required.
- Oil: As the oil is heated to a high temperature in the oven, you want to use oil with a high smoke point such as rice bran oil.
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
Step by step instructions:
Batter: In a large bowl, whisk together all 4 eggs. Add the milk and salt then whisk again.
Sift in the four and mix until there are no lumps. Chill in the fridge for 1+ hours or overnight.
To cook: Add 1 teaspoon of oil to the base of each cup in a 12 cup muffin tin. Place the muffin tin in the oven, then turn the temperature to 220°C fan bake, heating the oil up with the oven.
Once the oven reaches temperature the oil will be hot enough. Remove the tray from the oven and evenly distribute the batter between the 12 cups.
Return to the oven and bake for 15-20 minutes until golden and puffed up. Serve immediately with your favourite roasted meat and gravy.
Recipe FAQs:
Yorkshire puddings are a traditional British dish made from a simple batter consisting of flour, eggs, and milk or water. They are typically cooked in a hot oven and are known for their puffy and crispy texture.
It is believed these delicious puffy puddings originated in Yorkshire, England. Traditionally, "puddings" described a savoury dish.
Homemade Yorkshire puddings really do taste best fresh out of the oven while they are still warm, crispy and fluffy.
Storage:
The batter for Yorkshire puddings can be made up to an hour before baking. Simply cover and refrigerate, then give it a good whisk before baking.
Leftover puddings can be stored in an airtight container in the fridge or pantry for 2 days. They can be reheated in the oven or air fryer.
Top tips:
When you pour the batter into the muffin tins the oil should be quite warm. Move as quickly as you can to distribute the batter and be careful of any oil splash back - I make sure I'm wearing an apron for this part!
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Yorkshire Puddings
Light and fluffy Yorkshire puddings made from a homemade batter of eggs, milk, salt and flour, then cooked in hot oil.
Ingredients
- 4 eggs
- 1½ cups milk
- 1 tsp salt
- 1½ cups flour
- 12 tsp rice bran oil
Instructions
- Batter: In a large bowl, whisk together all 4 eggs. Add the milk and salt then whisk again.
- Sift in the four and mix until there are no lumps. Chill in the fridge for 1+ hours or overnight.
- To cook: Add 1 teaspoon of oil to the base of each cup in a 12 cup muffin tin. Place the muffin tin in the oven, then turn the temperature to 220°C fan bake, heating the oil up with the oven.
- Once the oven reaches temperature the oil will be hot enough. Remove the tray from the oven and evenly distribute the batter between the 12 cups.
- Return to the oven and bake for 15-20 minutes until golden and puffed up.
- Serve immediately with your favourite roasted meat and gravy.
Notes
- I like to make my batter ahead of time so it thickens up nicely, give it a whisk just before cooking.
- Place the muffin tin on a baking tray in case any of the oil spills over while cooking.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 136Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 64mgSodium: 232mgCarbohydrates: 14gFiber: 0gSugar: 2gProtein: 5g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya
Kathryn says
Butter to grease the tins for a better flavour. Following in my Dad’s footsteps !
Jenny says
Meat fat juices is the best flavor
Julie says
Would gluten free flour work okay for these?
VJ cooks says
Hi Julie, I haven't tried making these gluten free. Some recipes you can get away with a straight swap but I'm not sure this is one of them sorry. If you do try it, let me know how you get on.
Sophie says
Have you tried these with a milk alternative by chance? My kids would love these I’m sure but both are allergic to dairy!
VJ cooks says
I haven't sorry.
Trish Speedie says
I have I used milky soy and they were delicious