Perfect Every Time Yorkshire Puddings

My recipe for Perfect Every Time Yorkshire Puddings will never let you down. The method is quick and simple, delivering light and crispy Yorkies every time.

Having Yorkshire ancestry means Yorkshire Puddings are the most important part of a Sunday roast. I would make them every Sunday and have perfected the easiest, foolproof recipe over the years.

Perfecting Yorkshire Puddings

When I was younger my Mum and dad went to extremes on the quest for the perfect Yorkshire Pudding. They blamed the inconsistent results on our oven and went through 3 in as many months on a crazy mission.

Testing the ovens took place over a weekend with batches of 24 going in around the clock. I remember the samples being forced on anyone who visited. They finally settled on a gas oven believing it would bring them Yorkshire Pudding happiness. Now I’m the adult making Sunday Roasts I understand their desperation. However I understand the inconsistency was a result of them free-styling the recipe and not the quality of the oven.

If you’re looking for the perfect Roast Potatoes for your Sunday Dinner try my Make Ahead Roast Potatoes. They’re fluffy on the inside, crispy on the outside and will save you time in the kitchen.

Perfect Every Time Yorkshire Puddings

Print Recipe

Perfect Every Time Yorkshire Puddings

This Perfect Every Time Yorkshire Pudding recipe will never let you down. The method is quick and simple, delivering light and crispy Yorkies every time.

Prep Time5 minutes mins

Cook Time25 minutes mins

Course: Side Dish

Cuisine: British

Keyword: easy, Roast Dinner, Side, Sunday Dinner, vegetarian

Servings: 6 people

Calories: 180kcal

Author: Lee

Equipment

• Shallow Yorkshire Pudding Tin

Ingredients

• 3 large free range eggs
• plain flour
• semi-skimmed milk
• sunflower oil
• pinch of salt
• pinch of pepper

Instructions

• Heat oven to 240 C/220 fan/Gas mark 9
• Add 1 tsp sunflower oil to each cup and pop in the hot oven for 5 minutes.
• Meanwhile line up 3 identical glasses in a row. Crack the eggs into the first glass. Use the egg glass as your marker and fill the other 2 glasses with plain flour and milk.
• Tip the eggs and flour into a jug and beat for a couple of minutes with a fork until smooth. Season and gradually whisk in the milk.
• Carefully remove the hot tray from the oven (be sure to close the oven door to keep it hot) and immediately pour equal amounts of batter into each cup. Put the tray back into the oven for 10 minutes.
• Turn the heat down to 200 C/180 fan/Gas mark 6 and cook for a further 15 minutes. Serve with your Sunday Roast and lashing of gravy.

Notes

Makes 12 small or 8 larger Yorkshire Puddings. If you require more or less batter change the amount of eggs accordingly.

Use a shallow tin and don’t over fill the cups.

Your oven and fat need to be hot. Don’t open the oven door whilst they are cooking.

Older eggs are better as it’s easier to beat air into them. This is the only benefit store bought eggs have over the fresh eggs provided by my girls in the garden.

Freeze any extras for up to a month.

Calorie per serving is provided as guide only.

With the easy Perfect Every Time Yorkshire Pudding Recipe you no longer have an excuse to cheat. It’s time to start cooking the Yorkies your family deserve. Share this recipe with the Yorkie cheaters in your life!

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Enjoy

Lee