How to make Yorkshire pudding
For some reason many people shy away from making their own Yorkshire Puddings, even though they can be incredibly easy to do. It is something extra to think about when making a nice sunday roast and getting shop brought ones can be easier, I just don’t think they taste as nice as freshly made homemade ones.
If you are looking to learn how to make yorkshire pudding, then I hope this recipe will be useful. If you do try it, i’d love to hear what you thought of them and how easy you found making them. Yorkshire puddings can be very easy to do as they don’t require many ingredients, flour, egg and milk.
You can add a bit of salt for seasoning but I tend to leave this out. there are several different “easy yorkshire pudding recipes” online, most of which are very similar however use different quantities of milk, egg and flour.
The method of making them all seems to be the same and I do believe it’s simply a case of different tastes, this one has always worked for me without fail 🙂
I put the flour into a large bowl and then crack an egg in and mix this until its all combined. You then want to do the same with each egg but make sure its fully mixed in before adding the other egg.
It’s not time to whisk in the milk the key to this is not to just place all of the milk in right away, you want to gradually add the milk. As well as gradually adding the milk its important to whisk it slowly.
I would recommend using a hand whisk but if this tends to hurt your arms (as it is a good workout) use a electric one but make sure you have it on a low speed setting.
You should now have a smooth batter with as few bits in it as possible, pop it in the fridge for at least 60 minutes. If you have the time id recommend making it the day before and allow it to rest in the fridge over night.
This bit is very important when making Yorkshire puddings, you want to get your yorkshire pudding tray and put roughly a teaspoon of oil in each one – enough to have a small layer of oil covering the bottom. You then want to place the tray with the oil into a pre-heated oven at 220C/180C fan. DO NOT place the batter mix in just yet.
Once the oil is very hot take it out of the oven and half fill each recess with batter mix, you will probably see it starting to sizzle which is what you want. Put it back in the oven and let it cook for 30 minutes or until brown. Don’t open the oven door whilst they are cooking as this could impact on them rising.
Make sure you also give them plenty of room to rise as they can get very big 🙂 Once cooked take them out and place them on wire racks to cool, then enjoy!! I will tend to make 12 Yorkshire puddings which is a lot for 2-4 people.
I tend to save a couple for after dinner and fill them with something sweet like jam, which tastes amazing and i’d fully recommend trying it.Print
Yorkshire puddings are essential for any good sunday lunch but many people shy away from making them. This recipe is incredibly easy and will produce incredible results
- 200 g Flour
- 3 Eggs
- 300 ml milk
- Vegetable Oil
- Put the flour into a bowl and mix each egg into the flour one at a time
- Slowly whisk the milk into the bow on a low setting, ensure the milk is gradually added and not all put in together
- Leave in the fridge for 60 minutes or for up to a day
- Pre-heat the oven at 220C/180C Fan
- Place a tsp of oil into the bottom of each recess of your yorkshire pudding tray and put into the oven
- Once oil is hot add enough mixture to fill roughly half of the recess and place into the oven (The mixture should sizzle slightly)
- Cook for 30 minutes or until brown
- Category: Side Dish
- Cuisine: English
- Calories: 85.5
- Sodium: 99
- Fat: 1.7
- Saturated Fat: 0.6
- Carbohydrates: 13.6
- Fiber: 0.4
- Cholesterol: 40.9
Hi, my name is Martyn and I consider myself an Amateur Chef. I love everything about food and this was the main reason I started this blog, to showcase that passion. I started this blog in 2014 with an aim to showcase tasty recipes, restuarant reviews and useful cooking tips and tricks.
Even though I do consider myself an Amateur, I have continued to develop my skills in the kitchen. I am self taught but I do also take part in a number of cooking courses to help learn something new.
Live To Eat, Don’t Eat To Live