I am always getting asked about my recipe for Yorkshire puddings whenever I post pics of them on my social and they really are the easiest things to make.
Yorkshire puddings aren’t just for roast beef either, we have these with whatever we are roasting on a Sunday, usually a chicken, and I often pop a bit of powdered chicken stock into the mix if so and maybe some chopped fresh sage.
The fundamental principles of yorkies are equal volume of eggs, flour and milk, a very hot oven and smoking hot beef dripping or oil, also don’t be tempted to open the oven door whilst they are cooking.
I usually make these first thing on Sunday morning and then when nearly ready to serve with the roast I just pop them back in the oven for a couple of minutes.
Best ever Yorkshire puddings (makes 10 yorkies)
- 300ml free range eggs (about 5 or 6 eggs roughly)
- 300ml plain flour
- 300ml semi skimmed milk
- beef dripping or veg/sunflower oil (not olive)
- Combine the milk, eggs and flour in a mixing bowl and beat together for a minute. Don’t over beat, I’ve found this doesn’t give as good a rise. Put the mix into a jug and refrigerate for at least 30 minutes or even overnight.
- Heat oven to maximum temp, mine is 240C.
- Put some beef dripping or oil into each hole of a metal muffin tray. I use enough dripping to come about 1cm up from the bottom of the muffin hole once liquid. Place muffin tray in the oven to heat until smoking hot, around 10 minutes.
- Pour batter into each hole quickly and put back in oven, try not to let heat escape too much whilst doing this.
- Cook for 25 minutes or until crisp and brown.