Easy recipe for Yorkshire puddings – the puffiest in the world
Posted by Fiona Nevile in Basics, Vegetables and Sides, Vegetarian | 18 comments
Wow! Amazing Yorkshire puddings
I’ve always been rather proud of my Yorkshire puddings. But this recipe new puts my usual offerings totally in the shade. These puds puff up, keep their shape and are 100% guaranteed to be a success.
I was given this recipe by a checkout lady at Tesco many months ago. It is such an easy, no fuss recipe that I didn’t even bother to write down the measurements of ingredients. This weekend I decided to finally test it out.
I put the trays into the oven to heat up. It’s well known that the secret of great Yorkshire puds is to have the fat or oil very hot – ideally smoking. Danny was keen for me to put my puds into the oven to fit in with his timings. So feeling a bit under pressure I didn’t give the oil enough time to heat up to smoking point. As I poured in the mixture there was hardly a hiss.
“Oh no,” I shrieked,”I’ll have to make them again tomorrow.”
“That’s fine, Conchita. I’d happily have Yorkshire puds every day.”
But that wasn’t really the point.
Imagine my surprise when I discovered that the puds had risen perfectly. And even better they didn’t droop – they were crisp on the outside and soft and delicate in the middle. If these worked so well without the fat being hot enough what would they be like if the fat was actually smoking? That’s why I can guarantee 100% that these Yorkshire puds will work for you if you follow the recipe below exactly.
I think that the other key trick with Yorkshire puds is to make the batter and let it rest in the fridge for at least and hour before making the puds. Several hours would be fine as long as you remember to whisk the batter just before pouring it into the tray. Incidentally I use old fairy cake tins inherited from my mum. Individual Yorkshire puds seem so much more special that one large one that everyone slices into.
If the temperature that these puds need to cook is higher than your roast, don’t worry. They can be made whilst your joint is resting. A rested roast tastes far better than a joint straight from the oven.
One word of warning: these puds are extremely moreish – I guzzled four and if there had been more going spare they would have snatched by me too. We’ve now made the waist increasing decision to serve Yorkshire puds each Sunday with every kind of roast. Yum.
Yorkshire puds keep well in the fridge for a few days too. Next time I’m going to make lots more for breakfast snacks – perfect with savoury or sweet toppings.
Easy recipe for Yorkshire Puddings
Find a measuring jug or a set of American cups. All the ingredients are equal in volume rather than weight. I used my one third American cup and this made six individual puds. If you are using a measuring jug, 100ml would make about eight puds.
Ingredients:
One third cup/100ml of white plain/all purpose flour
One third cup/100ml of eggs – two of our eggs filled the cup
One third cup/100ml of milk
Olive oil or lard to put in the baking tray
Method:
Add the flour to a bowl and break in the eggs. Whisk the eggs into the flour – a fork would do – until there are no lumps
Add the milk and whisk until there are no lumps. Put the bowl of batter into the fridge for at least an hour before making the puddings
Put a little oil or lard into the sections of baking tray and place on the top shelf of a pre heated oven – 220c/200c fan. When the oil is very hot, whisk the batter once again and pour into the individual sections. Pop in the oven, top shelf, for exactly 20 mins. Do not open the oven door during this time.
Prepare for rapturous applause.
| Easy recipe for Yorkshire puddings – the puffiest in the world |
- Find a measuring jug or a set of American cups. All the ingredients are equal in volume rather than weight. I used my one third American cup and this made six individual puds. If you are using a measuring jug, 100ml would make about eight puds.
- One third cup/100ml of white plain/all purpose flour
- One third cup/100ml of eggs – two of our eggs filled the cup
- One third cup/100ml of milk
- Olive oil or lard to put in the baking tray
- Add the flour to a bowl and break in the eggs. Whisk the eggs into the flour – a fork would do – until there are no lumps
- Add the milk and whisk until there are no lumps. Put the bowl of batter into the fridge for at least an hour before making the puddings
- Put a little oil or lard into the sections of baking tray and place on the top shelf of a pre heated oven – 220c/200c fan. When the oil is very hot, whisk the batter once again and pour into the individual sections. Pop in the oven, top shelf, for exactly 20 mins. Do not open the oven door during this time.
- Prepare for rapturous applause.
This batter could also be used for Toad in the Hole. Our recipe is here https://www.cottagesmallholder.com/delicious-classic-british-food-best-toad-in-the-hole-recipe-5555/
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Tried and tested last night with Toad in the Hole. Delicious!
I’ve had variable success with my mums recipe – it always seemed to work for her. This afternoon I tried yours to great effect. The whole family loved them. My husband would like you to marry him but I think you should consider his offer carefully because I’m not sure if he is contemplating bigamy or bumping off anyone who gets in his way 🙂
I’m another one who has always been proud of their Yorkies. I usually use Angela Nilsen’s ‘ultimate’ recipe and they always get rave reviews. That recipe calls for an extra egg white to give volume.
I tried your recipe tonight (with a pinch of salt – literally) and I have to say, they were every bit as good, and a lot easier than my usual recipe. My critics, AKA my seven year old twin daughters who could stand against anyone in a Yorkie eating contest, and my husband, all endorsed them heartily! Thank you so much for yet another easy and absolutely delicious recipe 🙂
These were fantastic!
I don’t usually rate Fiona’s recipes (that would be cheating) but I have made an exception in this case.
Just one proviso – I am blessed with an iron stomach. I can eat a roast beef dinner at 06:00 in the morning. In fact, my favourite breakfast is cold roast potatoes dipped in leftover beef gravy.
I think that Yorkshire puds are at their best with roast beef gravy poured over. I need to prove this recipe.
Sod it – they were fantastic!
you should definitely try my spinach puddings
I have stoneware pudding “tins” from Pampered Chef. They are seasoned when first purchased by cooking fatty food like sausages in them and are never washed with detergent. I pour the batter into the cold tin and place it into a hot oven. Gorgeous puddings everytime and they never stick!!
I usually make mine like this and they are pretty good. However my grandmother from Cornwall used to serve them up again on Monday with treacle and home-made clotted cream. Not so good for the waisteline!
No salt? I always put a pinch in 🙂
This is the method we use, and it works a treat, everytime.
Another way we do it is to make the mixture the same way, but then add some steamed spinach. They don’t rise as much but you get the most beautiful spinach fritters which are to die for!
Here in the states we have a not so well known breakfast phenomenon called ‘Dutch Babies’, which are essentially a large Yorkshire pudding baked in a skillet and served with lemon wedges and powdered (or confectioners) sugar. Usually I have great success, but every once in a while they don’t do as well. I’ll try building the batter the night before and see how that does.
QWell that’s one recipe of yours (and the check out lady’s)…i’ve always been utterly c**p , or should I say useless at making yorkie puds.i will try soon.
if this recipe suceeds where all else have failed, my husband will absolutely adore you forever….