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How to make crisp, golden, puffed-up Yorkshire puddings, courtesy of the BBC Good Food cookery team.
Points to remember
- You can make the batter up to 24 hours ahead, or use it straight away. If making ahead, cover and chill.
- Heat oven to 230C/210C fan/gas 8.
- Pour a little vegetable or sunflower oil into each hole of a muffin tray and heat for at least 10 minutes until hot.
- Put your flour in a bowl and make a well in the centre. Crack the eggs into the well and mix to a smooth, thick paste - a whisk is best for this.
- Whisk in the milk gradually to make a smooth batter. Pour into a jug.
- Remove the tray from the oven and quickly pour in the batter while the oil is still hot. The batter should sizzle.
- Place in the oven immediately and cook for 15-20 minutes until firm, golden and risen.
- Don’t be tempted to open the oven door before 15 minutes, or the Yorkshires may sink. They should be deep golden brown before you open the door.
- Read the full recipe for our best-ever Yorkshire puddings.
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TIPS
MAKING YORKSHIRE PUDDINGS
The batter can be made up to a day in advance, but doesn't need to be rested before using.
MAKING YORKSHIRE PUDDINGS
Don't open the oven door during the cooking time as the puddings may collapse.
Comments, questions and tips
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