How to Make Yorkshire Puddings
What epitomises the phrase ‘Best of British’ better than Yorkshire puddings? These light and crispy savoury puddings didn’t originally accompany Sunday roasts, but would be served as a starter with thick gravy to suppress the appetite – meaning they could serve smaller portions of expensive meat in the main course. Today, this British classic is more popular than ever – and so simple to make!
Method 1 Ingredients:
- 200ml of Milk
- 4 Eggs
- 140g of Plain Flour
- Salt and Pepper (for seasoning)
- Sunflower Oil (for greasing)
Method 2 Ingredients:
- 175g of Semi-Skimmed Milk
- 3 Eggs
- 140g of Gluten-Free Plain Flour
- 50g of Cornflour
- ½ tsp of Salt
- Sunflower Oil (for greasing)
Method 3 Ingredients:
- 300ml of Unsweetened Soya Milk
- 225g of Self-Raising Flour
- ½ tsp of Baking Powder
- Salt (for seasoning)
- 8 tsp of Vegetable Oil
Equipment For All Methods:
- 4-Cavity Yorkshire Pudding Tins or 12-Cavity Muffin Tins
- Mixing Bowl
- Whisk or Wooden Spoon
METHOD 1: Classic, Crisp Yorkshire Puddings
- Preheat your oven to 230°C (210°C fan or gas mark 8).
- Here, you can choose to make 8 large puddings (two 4-cavity Yorkshire pudding tins) or 24 small puddings (two 12-cavity muffin tins). Grease your chosen tins with sunflower oil, lightly drizzling it into each hole. Then, place your tins in the oven to get hot.
- To make your batter, empty your flour into a mixing bowl, make a well in the middle, and then add four eggs, continually beating until the mixture is smooth.
- Gradually add in your milk whilst beating, until all lumps are removed. Then, season the mixture with a little salt and pepper.
- Transfer your batter to a jug. Remove your tins from the oven, and then evenly pour the pudding batter into each cavity.
- Return the tins to the oven and leave the Yorkshire puddings to bake for between 20 and 25 minutes, until they’ve puffed up and turned golden brown. Note: make sure you don’t open the oven while they’re baking – this will disturb their rise! When you’re happy that they’re cooked through, remove the puddings from the oven and serve with a tasty Sunday roast.
METHOD 2: Golden Gluten-Free Yorkshire Puddings
- Follow steps 1 and 2 of method 1.
- To make a gluten-free Yorkshire pudding batter, put the flour, cornflour and salt into a mixing bowl. Make a little well in the middle, and then break three eggs into it, beating until the mixture is smooth.
- While continuously beating, gradually add your milk to the mixture until it’s lump-free.
- Follow steps 5 and 6 of method 1 to complete your puddings.
METHOD 3: Perfectly Puffy Vegan Yorkshire Puddings
- To make vegan Yorkshire pudding batter, add the flour, baking powder and milk to a mixing bowl and beat until the mixture is smooth. Add a little salt to season and beat again.
- Pour the batter into a jug and place it in the fridge for 1 hour.
- Preheat your oven to 220°C (200°C fan or gas mark 7).
- Here, you can choose to make 4 large puddings (a 4-cavity Yorkshire pudding tin) or 8 small puddings (a 12-cavity muffin tin). Grease your chosen tin with vegetable oil; add 1 tsp of oil to 8 of the holes (or 2 tsp to all 4 holes if you’re using a Yorkshire pudding tin). Place the tin in the oven to get very hot; leave for 5 to 10 minutes.
- Remove your tin from the oven, and then evenly pour your chilled batter mix into each of the oiled cavities.
- Place your tin back in the oven and leave the puddings to bake for between 25 and 30 minutes, until they’ve risen well and turned a golden brown colour. Make sure you don’t open the oven whilst baking – this will affect the rise! Once baked, remove the tin from the oven and serve up your Yorkshire puddings straight away with a lovely vegan roast dinner.