How to make Traditional Yorkshire Puddings

Crisp on the outside and light and airy inside, Yorkshire puddings are a beloved British side dish. Traditionally served with roast beef and gravy, they’re made from a simple batter of eggs, flour, and milk. The key is to get your fat and tins piping hot before pouring in the batter.

Prep time: 30 mins
Cook time: 20 mins
Makes: 12

Ingredients:

• 140g plain flour
• 4 large eggs
• 200ml semi-skimmed milk
• Sunflower oil (or beef dripping), for the tin
• A pinch of salt

Method:

Step 1: Preheat your oven to 230°C (210°C fan) / Gas Mark 8. Place a small amount of oil (about ½ teaspoon) into each hole of a 12-hole muffin tin.

Step 2: Heat the tin: Put the tin in the oven for about 10 minutes, until the oil is very hot and sizzling.

Step 3: Make the batter: In a large bowl, add the flour and a pinch of salt. Make a well in the centre and crack in the eggs. Gradually whisk in the milk until you have a smooth batter (you can use a hand whisk or electric mixer). Let the batter rest for at least 15-30 minutes at room temperature.

Step 4: Pour and bake: Carefully remove the hot tin from the oven. Quickly pour the batter evenly into each hole - the oil should sizzle when it hits. Return the tin to the oven immediately.

Step 5: Bake for 20–25 minutes, without opening the oven door, until risen and golden brown.

Step 6: Serve immediately - ideally with roast beef, gravy, and vegetables.