Classic Crispy Yorkshire Puddings

Name: Classic Crispy Yorkshire Puddings
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 8
Ingredients: 140 g plain flour; 4 eggs; 200 ml milk; 2 tbsp sunflower oil for cooking; 1 pinch salt; 1 pinch black pepper

Master the art of the perfect Sunday roast side with these tall, golden, and incredibly crispy Yorkshire puddings. This foolproof recipe ensures a light, airy texture and a deep well perfect for holding plenty of gravy.

Servings8 Portions

Prep Time5 Mins

Cook Time20 Mins

Difficulty

Intermediate

Ingredients

plain flour
140 g
eggs
4
milk
200 ml
sunflower oil for cooking
2 tbsp
salt
1 pinch
black pepper
1 pinch

Step-by-Step Instructions

Preheat your oven to 230°C (210°C fan/gas mark 8) to ensure it is thoroughly hot before baking.

Drizzle a small amount of sunflower oil evenly into the compartments of two 4-hole Yorkshire pudding tins or two 12-hole non-stick muffin tins. Place the tins in the oven for at least 5 minutes until the oil is shimmering and smoking hot.

To prepare the batter, tip 140g of plain flour into a large mixing bowl and crack in 4 eggs. Whisk together until the mixture forms a smooth, thick paste.

Gradually pour in 200ml of milk while whisking continuously until the batter is completely lump-free and has the consistency of heavy cream. Season well with a pinch of salt and black pepper.

Transfer the batter into a jug for precision. Carefully remove the hot tins from the oven and quickly but evenly pour the batter into the holes.

Immediately place the tins back into the oven. Bake undisturbed for 20–25 minutes—do not open the door during this time—until the puddings have puffed up and turned a deep golden brown.