These perfect Yorkshire Puddings will be the highlight of your roast dinner! High rise, crispy edged, fluffy on the inside Yorkshire puds to be proud of. A keeper recipe!
It took me a long time and lots of testing to find THE perfect Yorkshire Pudding recipe.
I tried lots of recipes over the years that were OK, but they just weren’t spot on.
I like my yorkies on the large side, crispy in the middle and soft and fluffy in the middle.
This recipe just delivers all of these wonderful things every single time.
Light, Crispy, fluffy on the inside and incredibly tall, these really are Perfect Yorkshire Puddings.
Take your Sunday roast to the next level with these sky high Yorkshire Puddings!
And I’m pleased to tell you – it’s so easy to make super tall, crazy huge Yorkshire puddings.
Follow my simple tips to seriously up your Yorkshire Pud game!
Are Yorkshire puddings and popovers the same thing?
Technically, yes. They are made in exactly the same way apart from one thing – while Yorkshire Puddings are made in a tin greased with beef fat or oil, American “popover” tins are greased with butter. In America Popovers are often served as part of a breakfast/Brunch feast with butter and jam.
You just need 5 ingredients to make Yorkshire Puddings:
- Plain Flour
- A pinch of salt
how to make perfect yorkshire puddings
(Ingredient amounts and detailed instructions are in the recipe card at the bottom of the post)
- Sieve the flour into a large mixing bowl.
- Crack the eggs into a measuring jug and whisk well.
- Make a well in the centre of the flour and pour in the beaten eggs. Measure the milk in the jug and pour this in the mixing bowl with the flour and eggs.
- Using a balloon whisk or hand held electric mixer, whisk the mixture very well until smooth, lump free and bubbly. The batter should be the consistency of single cream.
- Pour the batter into a jug (for easy pouring later) and place in the fridge to rest for at least 30 minutes.
- Now we need to preheat the oven!
- It needs to be very hot for the puddings – 220C/200Fan/425F.
- Pour 1cm of sunflower or vegetable oil into each compartment of a 12 hole muffin tin.
- Place the tin in the oven and heat for 5-10 minutes or until very hot and smoking. Remove the batter from the fridge.
- When the oil is ready – you can test to see if it is hot enough by placing a tiny bit of batter in the oil – if it sizzles like crazy and starts cooking straight away you’re good to go – carefully pour the batter into each hole, trying not to spill the batter between the holes. As you can see, I didn’t manage this very successfully!
- Close the oven door carefully and cook the puddings for 25-30 minutes until very well risen, golden and crisp.
- Remove the Yorkshire Puddings from the tin and transfer to a serving plate. Carry them to the table with pride!
tips and tricks for making yorkshire puddings
- The Oil must be ferociously hot before you pour the batter in – this will ensure the Yorkshires will rise tall and proud.
- The batter needs to rest – preferably in the fridge – before you use it. This will allow the gluten to relax and your Yorkshires will taste all the better for it – I promise! You could even leave the batter in the fridge overnight if you wanted.
- Please try not to open the oven door when you’re cooking the Yorkshires – at least not for 25 minutes. If you do, they are very likely to deflate.
What to serve with Yorkshire Puddings
Many people in Britain think that Yorkshire Puddings should only be served with roast beef, but I see no reason to limit something so delicious! My Teenage son pretty much demanded them with our turkey Christmas dinner last year (I know there are some people who will be outraged at this, don’t tweet me!)
For an ultimate treat that tastes like it was sent from the heavens above, drizzle a warm Yorkshire Pudding with golden syup and serve with a scoop of vanilla ice cream or thick double cream. Believe me, it’s AMAZING.
can you freeze yorkshire puddings?
Yes you can. When the puddings are completely cold, place in ziplock freezer bags or an airtight container and freeze for up to 1 month. Re-heat from frozen in a preheated oven (200C/180Fan) for 8-10 minutes until very hot and crisp.
Looking for more side dishes?
Got a picture of your epic Yorkshire Puddings? Tag me #sweetsavouryblog on Instagram!
- 8 Teaspoons of Sunflower Oil
- 250G Plain Flour
- 1/4 Teaspoon Salt
- 4 Large Eggs, Beaten
- 250ML Whole or Semi-Skimmed Milk
- Sieve the flour and salt into a large mixing bowl. Crack the eggs into a measuring jug and whisk well.
- Make a well in the flour and pour in the eggs, followed by the milk. Using a balloon or hand held electric whisk, whisk the mixture very well until smooth, lump free and bubbly. The batter should be the consistency of single cream. Cover and place in the fridge for at least 30 minutes while you preheat the oven and tin.
- Preheat the oven to 220C/200Fan/425F. Pour 1cm of oil into each compartment of a 12 hole muffin tin. I'm afraid you do need quite a bit oil - this is what makes the puddings rise so high! Place the tin in the preheated oven for about 10 minutes or until smoking hot. Remove the Yorkshire Pudding batter from the fridge.
- When the batter is sizzling and smoking hot, (carefully!!) open the oven door and working as quickly as you can, pour the batter into each hole They should start to sizzle immediately, so you really need to try and work fast here. Cook for 25-30 minutes until the Yorkshires are tall, golden and crisp. Please don't open the oven door for at least 25 minutes or you'll undo all your hard work and your beautiful Yorkshires will deflate like a balloon! As soon as the puddings are ready, remove from the tin and place on a serving plate
A few key points to Yorkshire Pudding success -
It's important to rest the batter for a while - at least 30 minutes and preferably in the fridge. As soon as the cold batter hits the smoking hot oil, it will rise beautifully.
The oil MUST be hot, hot, hot. If you aren't sure if the batter is hot enough, pour in a tiny bit of batter. It should furiously sizzle and start to cook immediately. If it doesn't, the oil isn't hot enough and will need to go back in the oven for 5 minutes or so.
Don't open the oven door for the first 25 minutes of cooking time or the Yorkshires will deflate. I've made this mistake before!
Nutrition InformationYield 12 Serving Size 1
Amount Per Serving Calories 137Total Fat 5gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 4gCholesterol 64mgSodium 78mgCarbohydrates 17gFiber 1gSugar 1gProtein 5g