Name: No-fail Yorkies Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: British
Ingredients: 450ml milk; 4 large eggs; 250g plain flour; 2 tsp salt; 2 tbsp sunflower or vegetable oil

Jump to Recipe

Introduction

Yorkshire puddings are a classic British side that’s delightfully light and crispy. This no-fail version is simple to prepare and perfect for soaking up gravy or accompanying a roast dinner.

A white plate holds four golden brown Yorkshire puddings with a crispy and slightly puffy texture. Next to them is a white cup filled with rich brown gravy, sitting on the plate. The setup is on a white marbled surface with a part of a white plate and a metal spoon visible on the right side. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

450ml milk
4 large eggs
250g plain flour
2 tbsp sunflower or vegetable oil
2 tsp salt (not listed but necessary as per method)

Instructions

Step 1: Up to 3-4 hours before cooking, combine milk, eggs, flour, and 2 teaspoons of salt in a food processor or blender. Blend until you have a smooth batter. If you don’t have a processor, whisk the eggs into the flour and salt, then gradually whisk in the milk until smooth. Transfer the batter to a jug, cover, and leave at room temperature for at least 15 minutes.
Step 2: Preheat your oven to 220°C (200°C fan) or gas mark 7. Brush 12 holes of a muffin tin with the oil, then heat the tin in the oven for 5 minutes.
Step 3: Carefully remove the hot tin from the oven and quickly pour the batter evenly into the holes.
Step 4: Bake for 5 minutes at 220°C, then reduce the oven temperature to 200°C (180°C fan) or gas mark 6. Continue baking for a further 30 minutes until the puddings are puffed up, risen, and golden brown.

Tips & Variations

Resting the batter at room temperature helps achieve a better rise and lighter texture.
Use a hot oven and preheated oil to ensure the puddings rise well and develop a crispy exterior.
Try replacing sunflower oil with beef dripping for a more traditional flavor.
If you like larger puddings, use fewer holes or individual oven-safe dishes and adjust baking time accordingly.

Storage

Yorkshire puddings are best enjoyed fresh out of the oven but can be kept in an airtight container in the refrigerator for up to 2 days. Reheat in the oven at 180°C (160°C fan) for 5-10 minutes to restore crispiness. Avoid microwaving as it will make them soggy.

How to Serve

A white plate holds four golden-brown yorkshire puddings with a crispy, textured surface and slightly irregular, puffy shapes. Next to the puddings is a white cup filled with light brown gravy, smooth and shiny on top. The plate and cup sit on a white marble surface with soft gray veins. To the right edge of the image, a white saucer holds a shiny silver spoon. The scene looks natural and inviting, with soft daylight lighting. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the batter the night before?

Yes, you can prepare the batter up to 3-4 hours in advance and leave it at room temperature. For longer storage, cover the batter and refrigerate overnight, then bring it back to room temperature before baking.

Why don’t my Yorkshire puddings rise properly?

This usually happens if the batter is too cold, the oven isn’t hot enough, or the oil isn’t preheated. Make sure the batter is at room temperature, your oven is fully preheated, and the oil in the muffin tin is sizzling hot before adding the batter.