Side Dish

Classic Yorkshire Pudding

Name: Classic Yorkshire Pudding
Prep time: 10 min
Cook time: 20 min
Total time: 1 h
Yield: 4 servings
Cuisine: british
Ingredients: 100 g all-purpose flour; 2 pcs egg large; 100 ml milk; 50 ml water; 0.5 tsp salt; 4 tbsp vegetable oil

These crispy on the outside, fluffy on the inside Yorkshire puddings are a traditional accompaniment to a roast dinner. Made from a simple batter, they puff up beautifully in a hot oven, creating perfect pockets for gravy. This recipe yields light and airy puddings every time.

An original recipe by Forkin

Total time: 1 hr
Serves: 4
Difficulty: Medium
Per serving: 264 kcal

Vegetarian

Allergen information: may contain eggs, gluten, and milk. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

100 gall-purpose flour
2 pcsegg, large
100 mlmilk
50 mlwater
0.5 tspsalt
4 tbspvegetable oil

Equipment

Yorkshire pudding tin · measuring cups · plastic wrap · mixing bowl · measuring spoons · whisk · oven · sieve

The method

Step by step

1
Sift the all-purpose flour into a large mixing bowl.
About 1 min
Cook’s note: Sifting helps prevent lumps in the batter.
2
Create a well in the center of the flour and crack the eggs into it.
About 1 min
3
Whisk the eggs into the flour gradually, incorporating small amounts of flour from the sides.
About 2 min
Cook’s note: Start with the eggs and slowly add the flour to create a smooth paste first, then thin it out.
4
Slowly add the milk and water to the mixture, whisking continuously until a smooth batter forms.
About 2 min
Cook’s note: Ensure there are no lumps; a smooth batter is key for good rise.
5
Stir in the salt.
6
Cover the bowl with plastic wrap and let the batter rest in the refrigerator for at least 30 minutes, or up to several hours.
About 30 min
Cook’s note: Resting the batter allows the gluten to relax, resulting in a lighter pudding.
7
Preheat your oven to 220°C (425°F).
About 15 min
Cook’s note: A very hot oven is crucial for the puddings to rise properly.
8
Divide the vegetable oil evenly among the cups of a 4-hole Yorkshire pudding tin or a 12-hole muffin tin.
About 1 min
Cook’s note: Ensure the oil is evenly distributed in the bottom of each cup.
9
Place the tin with the oil in the preheated oven for 5-10 minutes, until the oil is smoking hot.
About 5 min
Cook’s note: The oil must be extremely hot before adding the batter.
10
Carefully remove the hot tin from the oven and quickly pour the batter into each cup, filling them about one-third full.
About 1 min
Cook’s note: Work quickly to keep the oil hot; do not fill more than 1/3 full to allow for maximum rise.
11
Immediately return the tin to the oven and bake for 15-20 minutes, or until deeply golden brown and well-risen.
About 20 min
Cook’s note: Do not open the oven door during the first 15 minutes of baking, as this can cause the puddings to collapse.
12
Serve the Yorkshire puddings immediately with your favorite roast dinner and gravy.

Per serving

Nutrition

68%Score

Calories: 264.3kcal
Protein: 6.6g
Carbs: 20.6g
Fat: 17.3g
Fibre: 0.7g
Sugar: 1.6g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover Yorkshire puddings in an airtight container in the refrigerator.

Reheating

Reheat in a hot oven at 180°C (350°F) for 5-7 minutes until crisp.