Description
Yorkshire puddings are a traditional British side dish made from a simple batter of flour, eggs, and water (or milk). When baked at a high temperature, they puff up to form crispy, golden shells with soft centers, perfect for pairing with gravy.
Ingredients
-
- 3 large free-range eggs
-
- 125g plain flour
-
- 150ml cold water
-
- Pinch of salt
-
- 2–3 tablespoons vegetable oil (or beef drippings for extra flavor)
Instructions
Preheat your oven to 220°C (425°F). Place a muffin or Yorkshire pudding tin in the oven to get it hot. This step is crucial for achieving that perfect rise and crispy texture.
In a large mixing bowl, whisk the eggs until they are light and frothy. Gradually sift in the flour and whisk until smooth. Slowly add the water, whisking continuously until you have a smooth batter. Season with a pinch of salt. Let the batter rest for at least 15-20 minutes.
Add about 1 teaspoon of vegetable oil (or beef drippings) into each cup of the hot muffin tin. Place the tin back in the oven and heat the oil until it is smoking hot, about 5 minutes.
Carefully remove the hot tin from the oven. Quickly pour the batter into the hot oil, filling each cup about halfway. The batter should sizzle as it hits the oil, which is a good sign that the puddings will rise properly.
Return the tin to the oven and bake for 20-25 minutes, or until the puddings are golden brown, puffed up, and crispy. Do not open the oven door during baking, as this can cause the puddings to deflate.
Remove the puddings from the oven and serve them immediately, while they’re still warm and crisp. Yorkshire puddings are best enjoyed fresh out of the oven, paired with roast beef and gravy or any hearty roast meal.