Yorkshire Puddings - Get them PERFECT every time!

beef drippings

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil reduces saturated fat and is more accessible.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: plain flour

Whole wheat flour adds fiber and nutrients.

milk

🥗Healthier: almond milk

💰Cheaper: soy milk

Almond milk is lower in calories and suitable for lactose intolerance.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: egg substitute

Flaxseed meal is a vegan alternative that binds ingredients.

Prepare the batter at least an hour before cooking.

In a jug, add 140 grams of plain all-purpose flour and make a well in the center.

Add 4 eggs into the well and stir the flour into the eggs gradually until just combined.

Add 200 ml of semi-skimmed milk and stir with a whisk until the batter reaches a smooth consistency, avoiding froth.

Place the batter in the fridge for at least an hour or up to overnight to allow the starch to swell.

Preheat the oven to 220°C (425°F).

Add half a teaspoon of fat (lard, beef dripping, or vegetable oil) to each hole of a muffin tin for small Yorkshire puddings, or a teaspoon for large ones.

Place the muffin tin in the oven for about 10 minutes until the fat is shimmeringly hot.

After 5 minutes, take the batter out of the fridge and add a good pinch of salt and pepper, stirring to combine.

Carefully and quickly pour the batter into the hot fat, evenly distributing it between the holes.

Bake the small Yorkshire puddings for 15 to 18 minutes and the large ones for 25 to 30 minutes, avoiding opening the oven door during baking.

For large Yorkshire puddings, turn them over for the last 5 minutes of cooking to ensure a crisp base.

If experiencing inconsistent results, use a temperature probe to check the oven temperature.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens