Yorkshire Pudding

Ingredients

• 125 g (1 cup)plain flour
• 1.25 ml (1/4 teaspoon)salt
• 3 largeeggs
• 240 ml (1 cup)whole milk
• 30 ml (6 teaspoons)rapeseed oil

Instructions

1. 1

   Mix the batter

   Put the flour, salt, milk and eggs in a mixing bowl. Beat with an electric mixer for 1 minute, until the batter is thick and gravy-like.

2. 2

   Rest the batter

   If time allows, cover the bowl and leave the batter to rest for 1 hour.

3. 3

   Heat the oven

   Preheat the oven to 220°C (425°F).

4. 4

   Heat the oil

   Pour 1/4 teaspoon of rapeseed oil into each cup of a 12-cup muffin tray. Put the tray in the oven for 3 to 5 minutes to heat the oil.

5. 5

   Beat the batter

   While the oil heats, beat the batter with an electric mixer for 1 to 2 minutes. Avoid beating it for longer, as the puddings may pop and burst during cooking.

6. 6

   Fill the tray

   Take the hot muffin tray out of the oven. Pour batter into each cup, filling it to about three-quarters full.

7. 7

   Bake until golden

   Bake at 220°C (425°F) for 25 to 30 minutes, until the puddings have puffed up and turned golden.

8. 8

   Serve with gravy

   Serve with roast beef and top with gravy.

What is Yorkshire pudding?

Yorkshire pudding is a British baked batter dish associated with Yorkshire in northern England. It is commonly served alongside roast beef and gravy as part of a roast dinner.

This version bakes the batter in individual muffin-tray portions. Resting the batter if time allows, then pouring it into a hot, oiled tray, helps create the characteristic puffed shape.

Nutrition and macros by portion

The nutrition label shows one serving as written: 86 calories, 3g protein, 9g carbs, 4g fat.

The flour and milk provide most of the carbohydrates, while the eggs contribute protein and the eggs, milk and oil provide fat. Serve a pudding with roast beef and vegetables for a more complete plate, keeping the gravy to the amount you prefer.

A simple batter

Flour: plain flour gives the batter its structure. Mix it with the salt before adding the wet ingredients.

Eggs and milk: together they make the pourable batter, while the eggs help it set as it bakes. Beat until smooth and thick, like gravy.

Why rest the batter

Resting time: cover the bowl and leave the batter for 1 hour if your schedule allows. The recipe also works without this optional pause.

Final beat: give the rested batter a brief 1 to 2 minute beat just before filling the tray. The method cautions against beating it for longer.

Get the tray and oil hot

Hot oil: add 1/4 teaspoon of oil to each muffin cup, then heat the tray in the oven for 3 to 5 minutes. Take care when moving the hot tray.

Quick filling: pour the batter into the cups after the tray comes out of the oven, filling each about three-quarters full.

Watch for colour and puff

Baking: cook at 220°C (425°F) for 25 to 30 minutes. The recipe’s doneness cues are puffed puddings with a golden colour.

Avoid opening the oven just to check early; use the stated baking time and visual cues to judge when they are ready.

Serve them with a roast

Traditional pairing: serve the puddings with roast beef and gravy, as directed in the recipe. Spoon gravy over the top when serving.

For a fuller plate, add vegetables served with your roast dinner. Serve the puddings soon after baking while they are freshly puffed.

Recipe notes & tips

• Measure the oil into the muffin cups before putting the tray in the oven.
• If you have time, cover and rest the batter for 1 hour.
• Beat the batter for only 1 to 2 minutes before filling the hot tray.
• Fill each muffin cup to about three-quarters full.
• Use the golden colour and puffed shape as cues that the puddings are ready.
• Serve with roast beef and gravy as suggested in the recipe.

Variations

• Individual portions: bake the batter in the 12-cup muffin tray as directed.
• Roast dinner: serve with roast beef and gravy for the traditional pairing.
• Vegetable side: add vegetables from your roast dinner alongside the puddings.
• Gravy on the side: serve gravy separately so each person can add their preferred amount.

Common mistakes to avoid

• Skipping the hot tray: the method calls for heating the oiled muffin tray for 3 to 5 minutes before adding the batter.
• Overbeating before baking: limit the final electric-mixer beat to 1 to 2 minutes, as the recipe warns the puddings may pop and burst if beaten too long.
• Overfilling the cups: leave room for the puddings to puff by filling each cup to about three-quarters full.
• Using a cool tray: heat the oiled tray in the oven before pouring in the batter.
• Removing them too soon: bake for 25 to 30 minutes and look for puffed, golden puddings.

How to store

The recipe gives no storage instructions. If you have leftovers, cool them and refrigerate in a covered container; reheat in an oven until warmed through.

Frequently asked questions