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Easy Peasy Yorkshire Puddings
5 from 10 votes

Easy Peasy Yorkshire Puddings

Easy Peasy Yorkshire Puddings rely on a simple batter of plain flour, eggs, milk, water, and salt to create puffed, airy puddings with crisp edges and a soft interior. Olive oil in each muffin tin cup ensures a crisp base. After resting, the rapid oven heat causes the batter to rise dramatically, providing classic Yorkshire Puddings that complement roast meals well. The recipe suggests using a 12-hole muffin tin and resting the batter for best volume.

Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
Servings: 12 Yorkshire puddings
Calories: 105 kcal
Course: Side Dish
Cuisine: British

Ingredients

  • 150 g plain flour
  • ½ teaspoon salt
  • 3 egg medium
  • 200 ml milk semi-skimmed
  • 100 ml water cold
  • 12 teaspoons olive oil

Instructions

    Cup of Yum
  1. Preheat your oven to 220C / 200C fan / gas mark 7 / 425F. Put 1 teaspoon of olive oil into each hole of a 12 hole muffin tin (see note 1) and place the muffin tin in the oven – it will heat up as the oven heats up.
  2. In a bowl, mix together the flour and salt, to ensure the salt is evenly distributed.
  3. Measure out the milk and water in a measuring jug, then crack the eggs into the same jug. Whisk together with a balloon whisk (or a fork, if you don’t have a balloon whisk).
  4. Pour the eggs/milk/water mixture into the flour/salt mixture slowly, whisking constantly to ensure the ingredients are well combined.
  5. Pour the Yorkshire pudding batter into the jug (to make it easier to pour into the tin later).
  6. Leave the batter to rest for 20 minutes (during which time your oven and muffin tin will heat to the perfect temperature.
  7. Now you need to work quickly. Remove the muffin tin from the oven, fill each hole two-thirds full with batter and get the muffin tray back into the oven ASAP (DO NOT leave the oven door open while you do this or your oven will cool down too much).
  8. Cook your Yorkshire puddings for 25-30 minutes or until done to your preferred level of squidgyness/crispness (20 minutes for pale gold and squidgy, 25 minutes for mid gold and crisp with a touch of squidge, 30-35 minutes for dark gold and no squidge).
  9. DO NOT for any reason open the oven door for the first 20 minutes of cooking time (or they will fall flat!)
  10. Remove from the oven and eat immediately (if you leave them for any length of time they will lose their crispness and deflate somewhat).
  11. Serve with roast beef, other roast meats or sausages.

Notes

  • Use a 12-hole muffin tin for perfectly sized Yorkshire puddings, but two four-hole tins or a large roasting tin can also be used.
  • This recipe is suitable for freezing cooked puddings for later use.
  • Nutrition information provided is approximate and should be used as a guideline only.

Nutrition Information

Calories 105kcal (5%) Carbohydrates 10g (3%) Protein 3g (6%) Fat 5g (8%) Saturated Fat 1g (5%) Cholesterol 42mg (14%) Sodium 121mg (5%) Potassium 52mg (1%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 76IU (2%) Calcium 28mg (3%) Iron 1mg (6%)

Nutrition Facts

Serving: 12 Yorkshire puddings

Amount Per Serving

Calories 105

% Daily Value*

Calories 105kcal 5%
Carbohydrates 10g 3%
Protein 3g 6%
Fat 5g 8%
Saturated Fat 1g 5%
Cholesterol 42mg 14%
Sodium 121mg 5%
Potassium 52mg 1%
Fiber 1g 4%
Sugar 1g 2%
Vitamin A 76IU 2%
Calcium 28mg 3%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.