Your online resource

for all things culinary

HOME

Search this Site

All Recipes

Special Sections

Articles & Resources

Kitchen Equipment

Food & Health

Growing Food

Directories

Missing an Ingredient ? UKFoodOnline.co.uk

How to make Yorkshire Puddings

Go to:- British Yorkshire Pudding Day Main Page | About British Yorkshire Pudding Day

Jump to: Yorkshire Pudding Recipe

Graphic © www.haworth-village.org.uk

Haworth village is on the edge of the Pennine moors in W. Yorkshire, England, an area made famous by the Bronte sisters. Click here to visit the site

There are basically only four things you have to remember to achieve good Yorkshire puddings:-

1. Never use self-rising flour or any kind of raising agent or baking powder. Contrary to what you may think, it actually results in flat, soggy puddings.

2. Make sure the batter is of the right consistency (a little thicker then unwhipped double cream) and as smooth as possible. Using an electric whisk helps, but is not at all necessary.

3. Make sure the oil is VERY hot before pouring the batter into the tin. It may be easier to heat the tin containing the oil on the stove top rather than in the oven. You should aim to have about 3mm/1/8 inch of hot fat in the bottom of the tin before you add the batter.

4. Try not open the oven door for the first 10 minutes of the cooking time and after that, only enough to have a peek at what's happening if you have to. the aim is to allow the puddings to rise, brown and set so they don't collapse.

Some say batter should be left to stand for 30 minutes however this isn't really necessary, though it doesn't hurt.

Remember that a large Yorkshire often has a slightly heavier base. If you want very light and airy Yorkshires, opt for individual or popovers.

By the way - provided they are wrapped tightly once cooled, Yorkshire Puddings freeze a very well.

Happy Yorkshire Pudding making!

Traditional Yorkshire Pudding Recipe

Share this page

Find UK Holiday Cottages

Click here to ask a culinary question

Veg HT English (see timings below)

Hot Traditional Vegetarian Accompaniment England British Europe

This amount is enough to Make:

1 large (serves 4-6)

8 Individual (serves 4 -8)

12 Popovers (serves 4 -6)

24 Mini Yorkshires (suitable for parties)

Ingredients

2 Eggs

Approx 180ml/6fl.oz. Milk

100g/4oz Plain Flour

½ level teasp Salt

Vegetable Oil

Instructions

1. Preheat the oven to 220C, 425F, Gas mark 7. Put enough vegetable oil in a shallow baking tin (approx 20cm x 25cm/ 8x10-inches) or a 4-hole Yorkshire pudding tin or a 12-hole muffin tin to cover the base to a depth of approx 3mm/1/8 inch and place in the oven to get very hot. If roasting beef, you can use the fat from the roasting tin, made up with extra oil if necessary. (See note below)

If making mini Yorkshires, use a 24-hole mini muffin tin or 2 small 12-hole patty (bun) tins and place a scant teaspoon of oil in each hole before placing in the oven to get very hot.

2. Meanwhile, break the eggs into measuring jug, add enough milk to make it up to 300ml/10fl.oz. and whisk together.

3. Add the salt and flour and whisk until very smooth with no lumps.

4. Carefully remove the tin(s) from the oven, making sure the fat is very hot and fill as follows:-

Large Yorkshire - pour the batter into the centre of the tin, filling to 2/3rds

4 hole tin - pour the batter into the centre of the holes, filling to 2/3rds

Popovers - pour the batter into the centre of the holes, filling to half

Mini Yorkshires - pour the batter into the centre of the holes, filling to half

Return to the oven straight away and bake until well risen and golden as follows:-

Large Yorkshire - 30-40 minutes

4-hole individual Yorkshires - 20-25 minutes

Popovers - 15-20 minutes

Mini Yorkshires - 9 -12 minutes

Serve hot.

Traditionally served with Roast Beef or any Sunday Roast Dinner.

Sage Yorkshire Pudding Recipe: an excellent alternative to serve with roast pork

Thyme Yorkshire Pudding Recipe: an excellent alternative to serve with roasts

Rosemary Yorkshire Pudding Recipe: a tasty Yorkshire to serve with roast lamb

Party Yorkshire Puddings for filling ideas and further instructions.

Rate This Page

Click on a star to rate how useful you found the information on this page. 5 stars being the top mark

Still not found what you're looking for?

Try our search facility. Type in your main ingredient (s) or whatever you happen to have available in your store cupboard or fridge and allow us to whisk you up a recipe in seconds!

search tips

advanced search

site search by freefind

For full advanced search tips visit our main search page via the red "search this site" button at the top of the page

Soup/Starters Soups | Fish | Other | Vegetarian

Desserts/Puddings Cold Desserts | Hot Puddings | Quick Desserts

Cakes & Bakes Biscuits, Cookies, Pastries | Breads | Cakes

International Worldwide A to Z | British | Chinese | Indian

Special Diets Dairy Free | Gluten Free | Vegan | Egg Free

If you've arrived at this page via a search engine, do take a few minutes to look around the site. We're convinced you'll find lots more excellent recipes and in depth culinary information and articles about a wide range of food related topics. If you're more used to measuring ingredients by the cup, we have the most comprehensive weight to cups conversion table on the net - both solid ingredients and liquids - so now you can easily convert our recipes to suit your preference. Click here to go to the chart.