Description
This classic Yorkshire Pudding recipe delivers light, airy, and perfectly risen puddings that are crispy on the outside and soft inside. Made from a simple batter of flour, eggs, milk, and a pinch of salt, these golden delights are ideal as a traditional British side dish for roast dinners or a tasty snack on their own.
Ingredients
Dry Ingredients
- 200 g plain flour
- Pinch of salt
Wet Ingredients
- 4 eggs
- 200 ml milk
Other
- 9 tsp sunflower oil
Instructions
- Prepare the batter: Preheat your oven to 215°C (425°F). Sieve the plain flour into a large mixing bowl, then add the eggs, milk, and a pinch of salt. Whisk everything together thoroughly until you form a smooth, lump-free batter. Set the batter aside to rest.
- Heat the oil in the tray: Distribute 1 teaspoon of sunflower oil into each compartment of your Yorkshire pudding tray. Place the tray into the hot oven and allow the oil to heat through for about 10 minutes. The oil should be smoking hot to ensure the puddings rise properly.
- Cook the puddings: Carefully remove the heated tray from the oven. Quickly pour the batter into each compartment, filling them evenly. Immediately return the tray to the oven, placing it on the middle shelf, and bake the puddings for 15 minutes without opening the oven door to help them rise until golden and crispy.
Notes
- Ensure the oil is very hot before adding the batter to get the classic rise and crispiness.
- Do not open the oven door during cooking, as this can cause the puddings to deflate.
- Use plain flour for the best texture; self-raising flour can make them too fluffy and less crisp.
- Batter can be made a few hours ahead and refrigerated; bring back to room temperature before baking for best results.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: British
