Classic Yorkshire Puddings
Makes: 24 | Tin: 2 x 12 hole standard muffin tin
Yorkshire Puddings are one of life's great joys, cheap to make, impossible not to love, and absolutely guaranteed a love for kids. They've been a childhood favourite for generations and honestly, I don't see that changing anytime soon. Simple ingredients, maximum impact.
One rule though, you're going to need a lot of gravy.
The golden rule of Yorkshire puddings is simple: equal volumes of eggs, flour, and milk. Get the ratio right and the rest follows.
To measure this correctly, crack your eggs into a jug first and note the volume, then match that exact volume with flour (sifted into the jug) and milk.
Ingredients
4 large eggs (approx. 200ml)
130g plain flour (approx. 200ml when sifted)
200ml whole milk
Pinch of fine salt
48 tsp neutral oil, such as sunflower or vegetable (1 tsp per hole)
Method
Crack the eggs into a large bowl. Add the flour and a pinch of salt and whisk together into a smooth, thick paste. Take your time here to get rid of any lumps.
Gradually pour in the milk, whisking continuously, until you have a smooth, silky, pourable batter.
Pour the batter into a jug, this makes pouring into the hot tin much easier. Cover and rest in the fridge for at least 1 hour. Overnight makes a genuine difference to the rise.
When ready to cook, preheat your oven to 200°C fan. Add 1 tsp of oil to each hole of both muffin tins and place in the oven for at least 8 minutes until the oil is smoking hot. This step is non-negotiable.
Remove the tins from the oven and working quickly, pour the rested batter into each hole filling roughly two thirds full.
Return immediately to the oven and bake for 20-25 minutes until puffed, deeply golden and crisp.
Do not open the oven door at any point during baking, the drop in temperature will kill the rise instantly.
Serve immediately or allow to cool and store in an airtight container for up to a day ahead. To reheat, place in the oven at 180°C for 5 minutes until warmed through and crisped back up.
Elliot's Tips
Rest your batter. At least an hour in the fridge, but overnight is genuinely the best thing you can do. The resting time allows the gluten to relax and the starch to hydrate, giving you a better rise and a lighter pudding.
The oil must be smoking hot. If it isn't sizzling the moment the batter hits the tin, your puddings will not rise properly. Don't rush this step.
Do not open the oven door. Trust the process. Every time that door opens the temperature drops and the rise goes with it.
The jug is not optional. Trying to ladle batter into 24 smoking hot holes without a jug is chaos. Pour cleanly, work fast and get those tins back in the oven as quickly as possible.
Make ahead with confidence. These reheat beautifully at 180°C for 5 minutes, nobody will know they weren't just baked. Perfect for an stress-free roast.