Feel Good

How to make the perfect Yorkshire puddings

If cooking a delicious Yorkie which is crispy on the outside and soft on the inside is your nemesis, follow this foolproof method.

Written by Beth Williams
Published 09.12.2023

Makes: 12



4 medium eggs about 200g (7oz) plain (all-purpose) flour

about 200ml (7fl oz) milk

sunflower oil, for cooking



Place a large jug or bowl with a spout over some weighing scales, setting the weight to zero. Crack the 4 eggs into the jug and check how much they weigh – it should be around 200g (7oz). Now add that same weight in flour, and the same in milk. For example, if the eggs weigh 206g, add 206g of flour and 206ml of milk.

Use a whisk to combine really well until you see hardly any lumps. One or two is okay, these will break up as the batter rests. Once combined, place the batter in the fridge.

This relaxes the gluten in the flour after all the vigorous mixing, resulting in crispier Yorkshire puddings. It also lowers the temperature of the batter so that when it hits the hot fat, it will rise quicker and soak up less fat. Allow the batter to rest for at least 20 minutes, but you can do this up to 6 hours in advance.

When you’re ready to bake, preheat the oven to 220ºC fan (240ºC/475ºF/Gas 8) – or if you’re cooking a roast dinner, once the meat is out of the oven and resting, crank the heat up to make the Yorkshire puddings.

Fill a 12-hole muffin tin with 1 teaspoon of oil in each hole, then place it on the top shelf of the oven. Ensure that this shelf isn’t too high, or when the Yorkshires rise they may hit the top of your oven – you may need to move the shelf down one notch. It is also important that there are no other baking trays in the oven above the Yorkshire pudding tray, as this prevents a high rise, but having something on a shelf underneath is completely fine.

Once the tray has been in the oven for around 15 minutes and the oil is piping hot, get the batter out of the fridge and give it one last gentle stir if it looks like it has separated a little. Then very, very carefully remove the tray from the oven, closing the oven door behind you to avoid letting any heat escape. Pour in enough batter to fill each hole three-quarters full, and very quickly get the tray back in the oven and close the door. Allow the yorkies to bake for 20–30 minutes, or until they have turned a deep golden brown colour and are visibly crispy on top. Do not open that door for the first 20 minutes of cooking or they run the risk of sinking.

Serve whole, alongside a roast dinner, with a pool of gravy inside! For little eaters, tear into strips lengthways and soften in gravy if needed.


Love your leftovers

You can reheat cold Yorkshire puddings in a hot oven for around 5 minutes until crispy again, or freeze them for up to 3 months. Bake at 220ºC fan (240ºC/475ºF/Gas 8) from frozen for around 10–12 minutes until crispy and piping hot.


Recipe credit:

Family Comforts by Rebecca Wilson. DK, 16 September (£18.99)

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