Traditional Yorkshire puddings
I always thought making my own Yorkshire puddings would be really difficult—it’s so easy to grab a frozen bag from the supermarket and have them on the table in minutes. But after a few attempts, I was surprised by how simple they really are. With just a few basic ingredients, you can whip up delicious homemade puds that are crisp, golden, and perfectly puffed.
Traditional Yorkshire puddings are the ultimate roast‑dinner essential, with that irresistible soft centre ready to soak up gravy, and they bring a lovely touch of nostalgia to any Sunday table
When to serve this fluffy Yorkshire puddings?
Traditional Yorkshire puddings are perfect with any Sunday roast, and they’re just as good served with slow‑cooked sausages in rich onion gravy
Yorkshire puddings
Ingredients
- 100 g plain flour
- pinch of salt
- pinch of ground pepper
- 2 eggs
- 100 ml semi-skimmed milk
- Vegetable oil
Instructions
- Preheat the oven to 200°c/Gas 6.
- Grease a 12 small yorkshire pudding tin or 4 larger tin with vegetable oil. Heat the tins until hot.
- In the meantime, in a large bowl add the flour and season with salt and pepper.
- Make a well in the centre and break the eggs in the middle.
- Gradually whisk in the milk so the batter thinly coats the back of a spoon.
- In the meantime heat the greased tin in the oven until hot, approx 10mins.
- Remove from the oven, gently pour the mixture into the tins. Place in the oven and bake for 25mins or until risen and golden – do not open the oven.
- Serve immediately and if there are any left over, then why not spread some of your favourite jam over the top.
Top tip:
- If you want to make more or less then as long as you use equal quantities of flour, milk and eggs you will get great results. Eggs are generally around 50g each so for every 1 egg use 50g flour, 50ml of milk and a pinch of salt and pepper will give you 4-6 yorkshires. Ensure the oil is hot in a muffin tin – works every time.