Email the ingredients

Please enter a valid email address
Terms of Use. We will send you an email containing the ingredients list and method for this recipe as well as a link to access it on Tesco Real Food. This service involves no registration or subscription.
You should receive an email shortly.
Add this recipe to your binder

Please log in to add this recipe

This recipe is in your binder

Go to binder
Share this recipe

Pub-style Yorkshire puddings recipe

80 ratings

No roast dinner is complete without crisp, golden Yorkshire puddings. It's so easy to make your own from scratch with just five ingredients – you'll never want store-bought Yorkshires again. Serve with your favourite roast dinner and cover with gravy. See method

Makes 12 small or 8 large
10 mins to prepare and 20 mins to cook, plus resting
115 calories / serving
Freezable
Healthy
Vegetarian

Ingredients

150g plain flour
¼ tsp fine salt
4 large eggs
200ml semi-skimmed milk
4 tbsp vegetable oil

Each serving contains

Energy
480kj
115kcal 6%
Fat
7g 9%
Saturates
1g 7%
Sugars
1g 1%
Salt
0.2g 3%

of the reference intake
Carbohydrate 10.5g Protein 4.6g Fibre 0.5g

Method

Sieve the flour into a large bowl, add the salt and eggs and whisk to a thick, smooth paste. Whisk in the milk, a little at a time; season with black pepper. Transfer to a jug. Set aside for 20 mins (or cover and chill for up to 24 hrs, bringing back to room temperature for 30 mins before using). Meanwhile, preheat the oven to gas 8, 230°C, fan 210°C.
Divide the oil between the holes of a 12-hole muffin tin (or 2 x 4-hole Yorkshire pudding tins); the oil should cover the bases. Transfer to the top shelf of the oven for 5 mins.
Carefully remove the tin from the oven – the oil should be smoking slightly and rippling. Divide the batter between the holes (the oil should sizzle if hot enough), filling them halfway, working quickly so the oil doesn't cool down. Return to the top shelf of the oven for 15-20 mins until golden, puffed and crisp. Don't be tempted to open the oven door until after 15 mins. Cook for a few mins more if the centres are still doughy.

Tip: Don't skimp on the oil – the bases of the tin need to be covered to ensure an even rise. Use vegetable oil or any fat with a high smoking point: try beef dripping for flavour or lard for crispiness.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Roast side dishes