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Yorkshire puddings for 5

Twelve crisp Yorkshire puddings from a rested milk-and-water batter, enough for five people.

Recipe bywjf.morris
Roast dinnerBritishServes five
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Total time1 hr 8 min
DifficultyEveryday
Community ratingNew recipe
Per serving9.3g protein
Yorkshire puddings for 5 ready to serve
OK
Structure checkedAdaptive recipe data
Serves
5

Clear and checked

Method

Restoring cooking progress…
  1. 01

    Make the batter

    8 minHands-onStart 68 min before serving

    Put the flour and salt in a bowl. Make a well, add the eggs and whisk from the centre, gradually incorporating the flour. Whisk in the milk and water until completely smooth, then pour into a jug.

  2. 02

    Rest the batter

    30 minHands-off · check as directedStart 60 min before serving

    Cover and rest at room temperature for at least 30 minutes while heating the oven and tin.

  3. 03

    Set the oven

    1 minHands-onStart 60 min before serving

    Set the oven to 220°C fan.

  4. 04

    Heat the oven

    20 minHands-off · check as directedStart 59 min before serving

    Allow about 20 minutes to reach 220°C fan; wait for the temperature indicator if needed.

  5. 05

    Oil the tin

    3 minHands-onStart 59 min before serving

    Divide the Yorkshire oil evenly between the cups of the metal muffin tin.

  6. 06

    Put the tin in the oven

    1 minHands-onStart 39 min before serving

    Put the oiled muffin tin in the oven once fully heated.

  7. 07

    Heat the tin

    10 minHands-off · check as directedStart 38 min before serving

    Heat the oiled tin at 220°C fan for 10 minutes.

  8. 08

    Fill the tin

    3 minHands-onStart 28 min before serving

    Stir the rested batter briefly. Carefully and quickly divide it between the hot cups, filling each roughly halfway, and return the tin immediately.

  9. 09

    Bake

    22 minHands-off · check as directedStart 25 min before serving

    Bake at 220°C fan for 20–22 minutes until risen, deeply golden and set around the sides and bases. Keep the oven door closed during the bake.

  10. 10

    Remove from the tin

    2 minHands-onStart 3 min before serving

    Remove the cooked puddings from the tin and put on a rack or warm serving dish. Leave uncovered to preserve their crispness.

  11. 11

    Serve

    1 minHands-onStart 1 min before serving

    Serve hot straight away.

Equipment check

3 items required

  • Fan oven
  • 12-hole metal muffin tin
  • Bowl, whisk and jug

Check the listed equipment and capacity before you start.

Recipe diagnostics

Checked before you cook.

Structurally checked

Rest the batter for at least 30 minutes.

Heat the oil only once the oven reaches temperature.

Keep the door closed during the first bake.

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