Yorkshire Puddings

These golden crown Yorkshire puddings rise to glory and sit alongside a court of roast beef, potatoes, vegetables and most importantly, gravy

Prep Time5

Cook Time20

Resting time30

Total Time55

Course: Side Dish

Cuisine: British

Keyword: yorkshire pudding

Servings: people

Whisk the eggs with milk, then slowing add flour through a sifter and mix a lump free batter, then season with salt. Then transfer the batter to a jug with a spout and let it rest for at least 30 minutes. Preheat the oven to 200C/400F if fan assisted, otherwise to 220C/450F.
10-15 minutes before the batter is done resting, add a spoonful of lard or duck fat. If you are using beef drippings or vegetable oil, make sure it covers the bottoms of each muffin cup up to 1 cm. Put the muffin tin in the oven and heat the oil for 10-15 minutes or until it’s piping hot.
When the batter is done resting and the oil is hot, take the pan out of the oven and distribute the batter evenly among the muffin cups. Make sure you pour the batter directly into the centre of each cup and try to avoid sides, work quickly and use a spoon to catch the drips.
Put in the preheat oven and bake at 200C/400F fan assisted for 20 minutes. Do not open the oven to check on the puddings or they will deflate.

To make a heftier Yorkie, double the amount of flour.
Yorkshire puddings are traditionally made using leftover beef drippings, but using vegetable oil is more accessible for vegetarians and others with dietary requirements.
Duck fat can also be used. Just make sure to use vegetable oil and not olive oil, which has a smoke point that is too low.
Give the batter time to rest if you can, even just for 30 minutes. This lets the gluten relax and gives the Yorkies a better rise.
Don’t cook the puddings at the same time as other items. Moisture from meat, potatoes or vegetables roasting in the same oven space will leave them soggy. It’s often convenient to cook them while the meat is resting.
Make sure that the oven and fat are very hot before adding the mixture.
Be careful not to splash the sides of the muffin tray when adding the batter. Pour it directly into the centre of the muffin mould to give it an oily barrier that will prevent sticking.
Avoid the temptation to open the oven door until they are ready to come out. Prematurely opening the oven will deflate the puddings, which unfortunately can’t be fixed.
Remember that perfecting Yorkshire Puddings can take some practice! If you find that they come out looking perfect only to deflate shortly after, then they haven't quite finished baking and should be left longer next time.