Crispy, golden Yorkshire puddings are the perfect accompaniment to any Sunday roast – learn how to make Yorkshire puddings with this simple step-by-step recipe. Take a look at the ingredients list at the bottom of the guide, and be sure to screenshot before heading in store.
Preheat the oven to gas 7, 220℃, fan 200℃. Pour 2 tsp of rapeseed or sunflower oil into each hole of 2 x 6-hole muffin tins (or a 12-hole muffin tin). Put in the oven for 15 mins.
While the tins are heating up prepare the Yorkshire pudding batter. Crack 2 eggs into a large bowl. Beat the eggs well with a balloon whisk. Measure 225ml semi-skimmed milk into a jug.
Mix ¼ tsp of salt with 115g plain flour then add to the bowl 2 spoonfuls at a time, adding 2 tbsp of the milk with the final batch of flour. Whisk until smooth and thick.
Slowly start to pour the rest of the milk into the mixture, just a little at a time at first, beating well as you go to make a smooth batter. Transfer the batter to a jug.
When the fat in the tins (or tin) is very hot, carefully remove from the oven and pour in the batter to half-fill each hole. The fat should sizzle as you pour the batter in.
Bake for 15-20 mins until the Yorkshire puddings are well risen, golden (don't open the oven door mid-cooking). Serve them as quickly as you can, while they are still tall and puffy.
Calories 238 (12%), sugar 4g (5%), fat 8g (11%), saturates 2g (12%), salt 0.6g (9%), based on 3 servings.
We've prepared a simple shopping list so you can easily get all you need to make this Sunday roast favourite. Be sure to note down the ingredients or take a screenshot before heading to the shops.
2 tsp rapeseed or sunflower oil2 eggs225ml semi-skimmed milk¼ tsp salt115g plain flour
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