Name: Yorkshire Puddings
Prep time: 5 min
Cook time: 14 min
Total time: 79 min
Ingredients: 2 medium eggs; 140ml semi skimmed milk; 100g plain flour (or all-purpose); 6 tbsp cold water; ½ tsp salt; ½ tsp black pepper; 130ml vegetable oil

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This recipe makes a batch of Yorkshire puddings that are perfect to serve with a Sunday roast. The recipe is quick and easy so you can have these delicious Yorkshires prepared in no time.

What are Yorkshire Puddings and what to Serve Them with?

Yorkshire puddings are an English baked savoury pudding that is usually served as a side dish. It is typically served with a roast dinner such as roast chicken, roast beef or lamb along with roast potatoes and gravy. It can also be served with sausages to make a dish called toad in the hole. Yorkshire puddings are very similar to popovers which is an American dish that is usually served with whipped cream, fruit or jam. Popovers are also served with soups and stews.

These Yorkshire puddings are airy, light and crispy so they have the perfect texture. So next time you want some Yorkshires to go with you dinner, homemade is the way to go.

Ingredients for Yorkshire Puddings

Please find the full list of ingredients and quantities in the recipe card at the end of the post

Eggs - use medium sized eggs.
Milk - use semi skimmed milk for lighter Yorkshire puddings.
Flour - use plain flour or all-purpose flour.
Water - a little water to loosen the batter.
Seasonings - salt and black pepper
Oil – use any unflavoured oil.

How to Make Yorkshire Puddings

1. Combine the eggs, milk and flour in a bowl then add the water and mix until smooth. Once the batter is smooth, add and mix in the salt and black pepper. Pour the batter into a plastic jug then refrigerate for 1 hour.

2. Preheat the oven to gas mark 7/425^oF/220^oC/200^oC fan and pour around ¾ tablespoon of oil into each cavity of a 12-count muffin tin. Pop the muffin tin in the top area of the oven for around 15 minutes to heat up the oil.

3. Carefully remove the tin from the oven using oven gloves and place on a sturdy surface. Pour the batter evenly between the 12 cavities of the muffin tin then bake in the top area of the oven for 13 - 16 minutes. Remove from the oven and serve with your main meal.

Nutrition

Storage

You can store Yorkshire puddings in an airtight container and refrigerate for up to 4 days.

You can store them in a freezer bag and freeze for up to 3 months.

Reheat the Yorkshire puddings in the oven to get them crispy again.

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Yorkshire Puddings

This recipe makes a batch of Yorkshire puddings that are perfect to serve with a Sunday roast.

Prep Time5

Cook Time14

Chill Time1

Total Time1 19

Author: Andrea

Yield: 12 puddings

Calories: 92kcal

Ingredients

2 medium eggs
140ml semi skimmed milk
100g plain flour or all-purpose
6 tablespoon cold water
½ teaspoon salt
½ teaspoon black pepper
130ml vegetable oil

Instructions

Combine the eggs, milk and flour in a bowl then add the water and mix until smooth. Once the batter is smooth, add and mix in the salt and black pepper. Pour the batter into a plastic jug then refrigerate for 1 hour.
Preheat the oven to gas mark 7/425^oF/220^oC/200^oC fan and pour around ¾ tablespoon of oil into each cavity of a 12-count muffin tin. Pop the muffin tin in the top area of the oven for around 15 minutes to heat up the oil.
Carefully remove the tin from the oven using oven gloves and place on a sturdy surface. Pour the batter evenly between the 12 cavities of the muffin tin then bake in the top area of the oven for 14 - 16 minutes. Remove from the oven and serve with your main meal.