How To Make The Perfect Yorkshire Puddings

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.

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 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

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.
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.

Can You Freeze Yorkshire Puddings?

Yes, you can make 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.

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