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Sunday roast

Yorkshire Puddings

Tall, crisp Yorkshire puddings with hollow centres, made from rested batter poured into smoking-hot fat.

SideSunday roastVegetarian adaptable
Total time1 hour 2 minutes
DifficultyEasy
Community ratingNew recipe
Per serving7.9g protein
Stock food photograph for Yorkshire Puddings
OK
Structure checkedAdaptive recipe data
Serves
6

Scaled live

Ingredients

6 people

Batter

  • 140 gplain flour
  • 1/2 tspfine salt
  • 4large eggs (about 220g without shells)
  • 200 mlwhole milk
  • 12 tspvegetable oil or beef dripping (about 60ml total)

Per serving

233 kcal7.9g protein20g carbs14g fat

Nutrition calculated from 5 of 5 ingredients

Approximately 175 kcal, 6g protein, 17g carbohydrate and 9g fat per serving of two puddings.

Clear and checked

Method

  1. 01

    Put the flour and salt

    3 min

    Put the flour and salt in a bowl. Make a well, add the eggs and whisk from the centre, gradually pulling in the flour.

  2. 02

    Whisk in the milk a little at

    120 min

    Whisk in the milk a little at a time until completely smooth. Pour into a jug and rest at room temperature for at least 30 minutes and up to 2 hours.

  3. 03

    Heat the oven to 220°C fan

    10 min

    Heat the oven to 220°C fan. Put 1 tsp fat into each muffin cup and heat the tin for 10 minutes until the fat is shimmering hot.

  4. 04

    Whisk the batter once

    3 min

    Whisk the batter once. Working quickly at the oven, divide it evenly among the cups, filling each roughly halfway. It should sizzle immediately.

  5. 05

    Bake for 20-22 minutes without opening the

    21 min

    Bake for 20-22 minutes without opening the oven door until tall, crisp and deep golden.

  6. 06

    Serve at once

    6 min

    Serve at once. To make ahead, cool on a rack, freeze and reheat from frozen at 200°C fan for 5-7 minutes.

Equipment check

5 items required

  • 12-hole metal muffin tin with 7cm top-width cups
  • Mixing bowl
  • Whisk
  • Jug
  • Digital scales

Dietary and allergen note: Contains gluten, egg and milk. Vegetarian when vegetable oil is used.

Members will be able to save their equipment and see compatibility automatically.

Recipe diagnostics

Checked before you cook.

Structurally checked

Metric quantities and serving yield are explicit

Method includes timing and doneness cues

Nutrition is identified as a calculated estimate

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