Learn how to make perfect Yorkshire puddings from scratch with our simple recipe. After all, no Sunday roast is ever complete without them… Our top tip for making crisp-yet-fluffy Yorkies is to keep the oven door closed while they cook and for the oil to be piping hot before you pour the batter in.
If you love classic British dishes, check out our recipe for Scotch eggs.
4 medium happy eggs, beaten
140g plain flour
200ml whole milk
sunflower oil, for cooking
salt and pepper
- Heat the oven to 230°C /210°C
- Drizzle a little sunflower oil evenly into 2 x 4-hole Yorkshire pudding tins – or a 12-hole non-stick muffin tin – and place in the oven.
- Sift the flour into a bowl and whisk the eggs until smooth. Gradually add 200ml milk and carry on beating until the batter is lump-free. Season with salt and pepper.
- Pour the batter into a jug then remove the hot tins from the oven (the oil should be smoking). Carefully and evenly pour batter into the holes.
- Place the tins back in the oven for 20-25 mins until the puddings have puffed up and turned brown. Don’t be tempted to open the door before they’re ready.
Enjoy them with your favourite trimmings and lots of gravy.