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Yorkshire Pudding

Indulge in the timeless perfection of crisp and fluffy Yorkshire puddings with this classic recipe.

Makes 6 Yorkshire Puddings (double the recipe for 12) · Prep 5 mins · Cook 30 mins · 3 ingredients · 6 steps

Ingredients

• 1 large egg
• 50g plain flour
• 50ml milk

Method

1. Heat the oven. Preheat the oven to 225°C/425°F/gas 9.
2. Oil the tin. Grab a cupcake (or muffin) tin and pour a small amount of vegetable oil into each of the 6 compartments.
3. Get the oil smoking. Place the tin in the oven for 10 to 15 minutes to ensure the oil becomes piping hot.
4. Make the batter. Meanwhile, whisk together eggs, flour, milk, and a pinch of salt and pepper in a jug until the mixture is light and smooth.
5. Fill the hot tin. Carefully take the hot tray out of the oven and confidently pour the batter evenly into the compartments.
6. Bake until risen. Return the tray to the oven and bake for 12 to 15 minutes or until the Yorkshire puddings are beautifully risen and golden.

Good to know

• If time is of the essence, you can skip pre-heating the oil, although a bit of warmth enhances the result (ensure the oil isn't cold).
• If you're making a roast, you can use the fat from the meat instead of vegetable oil.
• If you're making toad in the hole, you can use a larger baking tray instead of a cupcake tin.