How To Make The Perfect Batter For Yorkshire Puddings

Share

Are you a fan of Yorkshire puddings, me too, it’s not a roast dinner without them is it? And pre prepared frozen Yorkshire pudding never quite cut it do they? With that in mind I want to share the perfect Batter For Yorkshire Puddings for 4 people.

This recipe will help you cook the perfect Yorkies which are light and fluffy in the middle but with a crisp on the outside, as there is nothing worse than over cooked flat heavy Yorkshire puddings.

If you want to see me create my projects, follow me on Tik Tok and Instagram.

There’s a lot to be said for having the exact measures for a family on a busy Sunday morning, when we are tidying from a big breakfast, preparing for dinner and also organising life for the week ahead. Thus these are the measurements we prepare for batter for Yorkshire puddings for our family of 4.

best yorkies recipe

How To Make The Perfect Batter For Yorkshire Puddings

Ingredients For The Perfect Batter For 4 People

  • 2 Eggs
  • 70g plain flour
  • 100ml skimmed milk
  • Pinch of Salt
  • Extra virgin olive oil or dripping for cooking
  • Muffin tray

How To Make The Perfect Yorkshire pudding Mix

  1. Mix all ingredients apart from oil,
  2. Whisk in blender until smooth, generally around 2-3 minute
  3. Cover with film and leave to stand in the fridge for 2 hours ( although I tend to prepare in the morning and leave all day and it always works out fine, just make sure you give it a quick mix before you use the Yorkshire pudding batter.
  4. Heat the oven to 230C/fan 210C/gas 8.
  5. Add half a tsp oil to each hole in the Yorkshire pudding tin and heat for 5-10 minutes.
  6. Add the batter for Yorkshire pudding mix to the muffin tray.
  7. Place on top shelf of the oven, ensuring there is enough space for the puddings to rise and cook for 40 minutes.
Yorkshire puddings for 4

Tips For Cooking Yorkshire Puddings.

  • This is such a super easy recipe, however like all simple things, it can still go wrong. So here are a few hints and tips to get your Yorkshire puddings perfect.
  • When mixing make sure you get ALL the lumps out, you are looking for a consistency similar to cream or milkshake so its pours, but has a slightly heavy consistency not watery.
  • Once made keep your batter in the fridge, this can be all day, but as long as it’s at least 1 hour. You can make the batter 24 hours in advance as long as you keep it in the fridge.
  • You will get better Yorkshires with dripping, yes olive oil works, but they are always that bit tastier with dripping.
  • Make sure your oven is HOT before putting your pan in, also make sure your oil is HOT before adding your mixture to the muffin tray. If the oil or dripping is not hot enough the puddings will not rise.
  • Try to avoid opening the oven whilst the puddings are rising.

Frequently Asked Questions About Cooking Homemade Yorkshire Puddings.

Can You Freeze Home Made Yorkshire Puddings?

Yes, you can make home made Yorkshire puddings in batches and freeze for a month. Once cooked allow them to cool and put in airtight containers. To reheat put the frozen Yorkshire puddings onto a baking tray and cook at 200c for 8 minutes until thoroughly warmed through.

What is the secret to making light and fluffy Yorkshire puddings at home?

The secret to making light and fluffy Yorkshire puddings is to have your oven and baking tin very hot before adding the batter. Also, adding a pinch of salt to the batter can help to improve the texture.

Can I make Yorkshire puddings without a muffin tin?

Yes, you can make Yorkshire puddings without a muffin tin. You can use a baking dish or cake tin instead, as long as you preheat it well and add enough oil or fat to prevent the batter from sticking.

Can I use gluten-free flour to make Yorkshire puddings?

Yes, you can use gluten-free flour to make Yorkshire puddings. However, you may need to adjust the amount of liquid and the baking time to achieve the desired texture and rise, I find using slightly less mil works.

How long should I let my Yorkshire pudding batter rest before cooking?

It’s recommended to let your Yorkshire pudding batter rest for at least 30 minutes before cooking. This allows the flour to absorb the liquid and creates a lighter texture. You can also make the batter a day ahead and keep it covered in the fridge.

Can I make Yorkshire puddings ahead of time and reheat them later?

Yes, you can make Yorkshire puddings ahead of time and reheat them later. Store them in an airtight container in the fridge for up to 3 days. To reheat, place them in a preheated oven for a few minutes until hot and crispy again.

Can I make mini Yorkshire puddings for appetizers or snacks?

Yes, you can make mini Yorkshire puddings for appetizers or snacks. Use a mini muffin tin or cake pop maker and adjust the baking time accordingly. Serve with fillings such as roast beef, gravy, or cream cheese and smoked salmon.

For the perfect roast dinner check out my recipes for SLOW COOKER RED CABBAGE and BRUSSEL SPROUTS WITH PANCETTA.

Pin For Later

what goes with Sunday roast
Sunday roast dinner

The Perfect Batter For Yorkshire Puddings

Yield: 4 people
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes

An easy and quick to mix Yorkshire pudding Recipe, all measured out to serve for 4 people.

Ingredients

  • 2 Eggs
  • 70g plain flour
  • 100ml skimmed milk
  • Pinch of Salt
  • Extra virgin olive oil or dripping for cooking
  • Muffin tray

Instructions

  1. Mix all ingredients apart from oil,
  2. Whisk in blender until smooth, generally around 2-3 minute
  3. Cover with film and leave to stand in the fridge for 2 hours ( although I tend to prepare in the morning and leave all day and it always works out fine, just make sure you give it a quick mix before you use the Yorkshire pudding batter.
  4. Heat the oven to 230C/fan 210C/gas 8.
  5. Add half a tsp oil to each hole in the Yorkshire pudding tin and heat for 5-10 minutes.
  6. Add the batter for Yorkshire pudding mix to the muffin tray.
  7. Place on top shelf of the oven, ensuring there is enough space for the puddings to rise and cook for 40 minutes.

Notes

When mixing make sure you get ALL the lumps out, you are looking for a consistency similar to cream or milkshake so its pours, but has a slightly heavy consistency not watery.

Once made keep your batter in the fridge, this can be all day, but as long as it’s at least 1 hour. You can make the batter 24 hours in advance as long as you keep it in the fridge.

You will get better Yorkshires with dripping, yes olive oil works, but they are always that bit tastier with dripping.

Make sure your oven is HOT before putting your pan in, also make sure your oil is HOT before adding your mixture to the muffin tray. If the oil or dripping is not hot enough the puddings will not rise.

Try to avoid opening the oven whilst the puddings are rising.

Nutrition Information:
Yield: 4 Serving Size: 8 puddings
Amount Per Serving: Calories: 152Total Fat: 11.8gCarbohydrates: 14.6g

Leave a comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Skip to Recipe