Perfect Yorkshire puddings

This easy recipe makes the perfect Yorkshire Puddings. ideal with roast beef (or any ‘Sunday roast’ – it doesn’t have to be beef!) or even on their own served with a rich, onion gravy.

The real secret to making perfect Yorkshire puddings is simple – leave the batter to rest in the fridge overnight.

The prep only takes a few minutes, but leaving the batter to rest overnight is crucial if you want to make the perfect Yorkshire puddings.

For a truly delicious flavour, I always cook them in beef dripping, but vegetable oil works perfectly well if you don’t want to use dripping. You can also consider using duck or goose fat if you prefer – especially if you’ll be serving them with poultry or fowl.

Print Recipe
Perfect Yorkshire puddings
Use this simple recipe to make perfect Yorkshire puddings every time. Leave the batter to rest overnight and cook in beef dripping for extra flavour.
Yorkshire puddings
Course Side Dish
Cuisine British
Prep Time 10 minutes
Cook Time 45 minutes
Servings
Yorkshire puddings
Ingredients
Course Side Dish
Cuisine British
Prep Time 10 minutes
Cook Time 45 minutes
Servings
Yorkshire puddings
Ingredients
Yorkshire puddings
Instructions
For the batter
  1. sieve the flour into a large mixing bowl and make a well in the middle
  2. season with the sea salt and black pepper
  3. crack the eggs into the well and mix them into the flour with a whisk
  4. mix in the milk, gradually pouring it in while whisking so that no lumps are formed. Whisk until the batter is smooth and creamy
  5. cover the bowl and place it in the fridge to rest overnight
To make the Yorkshire puddings
  1. preheat your oven to 220C (425F; Gas mark 7)
  2. take your batter out of the fridge and stir it gently to ensure an even consistency
  3. put a little of the dripping (or oil or duck/goose fat) into the moulds of a Yorkshire pudding (or muffin) tray, and place the tray in the oven until the dripping is smoking hot
  4. remove the tray from the oven and quickly place the Yorkshire pudding batter into the moulds, using a ladle. Don't fill each mould completely, as the puddings will rise and expand
  5. put the tray back in the center of your oven and cook for 20-25 minutes
  6. after this time, turn the oven down to 190C (375F; Gas mark 5) and cook for a further 10 minutes at this temperature, until the Yorkshires are brown and crispy
  7. serve with a delicious roast beef, or enjoy on their own as a snack with a rich, onion gravy

Leave a Reply

Your email address will not be published. Required fields are marked *