Select Page

#cookit: Yorkshire Puddings

by | May 3, 2023 | Cook It!

Photo by Gaelle Marcel on Unsplash

Let’s start off with something quick, loveable, but easy to cock-up.  The secret to good Yorkshires is simple – no lumps in the mix, HOT fat and NO early peeks.

Yorkshire Puddings (makes 12)

Ingredients You Need:

  • 180g Plain Flour
  • 7.5g Salt
  • 3 Eggs
  • 240ml Milk (not skimmed!)
  • 120ml Water
  • Oil or Fat for cooking

Gear You’ll Need:

  • Large mixing bowl
  • Large lipped jug for pouring
  • Spatula
  • Whisk or Electric hand or stand mixer
  • Non-stick fairy cake or muffin tray with 12 rounds
  • Oil brush
  • Scales or measuring cups

How To Make It:

  1. Get your oven on, as HOT as it will go.  My stove will hit 250° so that’s how hot I’ll set it.  Don’t be shy.
  2. Measure about a teaspoon of whatever oil or fat you are using into the rounds of the tray, put the tray into the oven.
  3. Make a note of the time.
  4. Mix the flour and salt.
  5. Mix the water with the milk.
  6. Mix the water/milk with the flour.  It’s important to get this mixed well to a smooth, thick paste.
  7. Beat the eggs together and whisk into the mix.  Whisk well for several minutes.  Lumps are bad! You’re looking for a consistency like gloss paint.
  8. Decant the mix into the jug and then leave it well alone for 10 minutes.
  9. Make a note of the time.  If less than 20 minutes has passed since your first time check then wait until 20 minutes has passed – this will ensure the oil/fat is HOT!
  10. Carefully pour the mix evenly into the rounds of the tray – be careful, they will be HOT!
  11. Put the tray back in the oven, turn it down to 210° and cook them for 25-35 minutes or until golden brown and risen.
  12. Take them out and serve.
  13. Take the applause.

WorkTop Tips:

  • I find that skimmed milk does not work as well, semi-skimmed or full fat just work better, that little bit of fat seems to help.
  • If you have a stand mixer (such as an Artisan) a longer whisk on a slower setting works well.
  • When it comes to Yorkshires, the hotter you can get the oven the better, just crank it.
  • For the oil or fat think creatively, regular oil is perfectly fine but you can add an element of “mmm!” – got beef dripping? Use it! Like bacon? Try lard (I like this!), you get the idea.
  • Don’t open the door until at least 20-25 minutes has passed – this is VITAL!  If you have an oven with a glass front, you can keep an eye out if you must!
  • I find that if all the ingredients are at room temperature, this works best.  I’ve seen advice to refrigerate the mix before pouring into the tray, in my experience this isn’t the best approach.
  • Use good ingredients, especially the eggs – use them fresh.
  • You can replace 20mls of the milk with 20mls of melted butter if you want to add an even more unctuous note.

Wine Pairing:

If you’re having Yorkshires, you’re most likely to be having them with roast beef so go hearty.  I like Merlot with beef, something from the Southern hemisphere, perhaps Chile or Australia.  If you’re having sweet Yorkshires (see my later Un-Affogato-able Yorkshires) then think about something seriously dark and rich, perhaps a sweet cream Pedro Ximénez sherry.