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Home » Side Dishes & Sauces » Yorkshire Puddings

7 January 2015

Yorkshire Puddings

3.5K shares

Just what your dinner has been missing… Delicious, crispy Yorkshire puddings – easy to make and they turn out perfectly every time.

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A muffin tin of perfectly wish individual Yorkshire puddings.When I was growing up, there was an unwritten rule in my household that Yorkshire puddings were only made to go with roast beef.

As I’ve grown up I’ve realised that that’s absolute nonsense and they can go with pretty much everything. I’ll often eat them with roast turkey or sausage and mash (or just by themselves as a snack!). However, a little while ago I was chatting to someone on Twitter about Yorkshire puddings (like you do) and she mentioned that some people eat them with jam. They do go with a lot but I wonder if this is a step too far. That said, I’ve not tried it so perhaps I should give it a go before I knock the idea too much.

What’s the most usual thing you’ve ever eaten with a Yorkshire pudding?

A blue serving dish full of freshly made Yorkshire puddings with a plate of roast dinner in the background.

Whilst I’m unconvinced by the Yorkshire pudding/jam combination, one thing I’m sure goes well with them is rich, delicious gravy – yum.

Gravy being poured onto a plate of roast beef with homemade Yorksire puddings.

How to Reheat Yorkshire Puddings

If you’ve got Yorkshire puddings left over (as if that would ever happen) then you can reheat them. Simply pop them into the oven at 220ºC/200ºC fan for a few minutes to warm through. Don’t be tempted to reheat them in the microwave as they’ll go soggy and chewy, using the oven keeps them crisp and it’s quick too.

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A muffin tin of perfectly risen individual Yorkshire puddings on a red and white tea towel.

Yorkshire Puddings

Just what your dinner has been missing… Delicious, crispy Yorkshire puddings – easy to make and they turn out perfectly every time.
5 from 13 votes
Print Rate Save Go to Collections
Active Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 6 puddings
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INGREDIENTS

  • 70 g plain flour
  • 2 eggs
  • 100 ml milk - I usually use skimmed but any type is fine
  • 1 tbsp olive oil
  • Salt

RECIPE VIDEO

INSTRUCTIONS

  • Pre-heat the oven to 220°C/200°C fan
  • Add ½tsp olive oil to each hole in a 6-hole muffin tin and place into the hot oven
  • Add 70g of plain flour and 2 eggs to a large bowl and mix thoroughly
  • Gradually add 100ml milk, ensuring that each part is fully incorporated into the mixture before adding more
  • Season with salt (I use ½tsp)
  • Leave to rest until ready to cook (optional)
  • Remove the hot oil from the oven and carefully pour in the batter, evenly distributing it between the 6 holes
  • Cook for 20-25 minutes until the yorkshire puddings are puffed up and crisp.
  • Remove from the oven and serve immediately

NOTES

The Yorkshire pudding batter can be used immediately or kept for several hours in the fridge until ready to cook.
To get your Yorkshire puddings even bigger I’d recommend using a ceramic muffin dish to cook them in.
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NUTRITIONAL INFORMATION

Calories: 94kcal | Carbohydrates: 9g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 56mg | Sodium: 28mg | Potassium: 54mg | Vitamin A: 105IU | Calcium: 29mg | Iron: 0.8mg

Any nutritional information provided is the estimated nutritional information per serving. Please refer to my guide to Charlotte’s Lively Kitchen nutritional information if you would like to learn more about how this is calculated.


Course: Side Dish
Cuisine: British

Free From/Suitable For…

The ingredients for this recipe are easily available free from all these allergens. However, please ensure you double-check allergen information for all ingredients.

  • Suitable for Vegetarians
  • Tree Nut-Free
  • Peanut-Free
  • Sesame-Free
  • Soy-Free
  • Sulpher Dioxide and Sulphite-Free
  • Fish-Free
  • Crustacean-Free
  • Mollusc-Free
  • Celery and Celeriac-Free
  • Mustard-Free
  • Lupin-Free

The ingredients for this recipe are easily available free from all these allergens. However, please ensure you double-check allergen information for all ingredients.

Just what your dinner has been missing… Delicious, crispy yorkshire puddings – easy to make and they turn out perfectly every time.

3.5K shares

Reader Interactions

Comments

  1. Suzanne jean says

    August 02, 2022 at 11:45 am

    5 stars
    Just to let you know as a kid I would not eat them with gravy but had them with jam after the meal after all its the same as pancake batter.

    Reply
    • Katie B says

      November 06, 2022 at 9:14 am

      5 stars
      I had milk and sugar x

  2. Trevor says

    January 02, 2022 at 7:12 pm

    It is essential to make your Yorkshire pudding batter the day before you require it. Make it and stand it in the fridge, stirring from time to time.This allows the flour to absorb the liquid and become thicker. The puddings will rise much better and taste delicious. Your mixture can contain a small amount of self raising flour. I use 1:5. (From a true old Yorkshire Man)

    Reply
  3. lynne says

    December 30, 2021 at 5:51 pm

    Looks like a great recipe, and similar to my mum’s from long, long ago. But any thoughts on translating it to gluten-free with a GF flour blend?

    Reply
    • Charlotte Oates says

      January 30, 2022 at 7:19 pm

      Any standard gluten free white flour blend should work although I have not tested using these blends. You may need to adjust the amount of milk to get the right consistency as some gluten free flours absorb liquid at a different rate to regular flour.

  4. lynne says

    December 11, 2021 at 4:09 pm

    5 stars
    This recipe looks just like what my mum used to make, using drippings from the roast beef instead of olive. “The York” was my favorite part of Sunday lunch, 50 years ago! Fast forward, I have to use gluten free flour now, and I’m wondering what type you suggest?

    Reply
    • Charlotte Oates says

      January 30, 2022 at 6:45 pm

      Any standard gluten free white flour blend should work although I have not tested using these blends. You may need to adjust the amount of milk to get the right consistency as some gluten free flours absorb liquid at a different rate to regular flour.

  5. Helen says

    September 27, 2021 at 1:26 pm

    Hi Charlotte
    Very similar to my mum’s recipe that I always use with good results.
    With regard to the jam/syrup comments – when you think about it, it’s not that much different from making waffles (though not the potato ones of course!)
    Keep the great recipes coming.

    Reply
  6. Jo McQuade says

    April 10, 2021 at 4:15 pm

    5 stars
    Thank you for helping me crack Yorkshire Puddings. This recipe never fails.

    Reply
  7. Dave says

    January 13, 2021 at 8:18 am

    With jam before main meal because there was so little meat and would fill children up

    Reply
  8. Karen says

    October 25, 2020 at 9:29 am

    5 stars
    Sunday treats and they always turn out light and fluffy – I use muffin trays so only get 4 large puddings – but they are huge Thankyou Charlotte

    Reply
  9. billtheray says

    September 06, 2020 at 8:22 pm

    At the top of this piece you were asking whether one could eat jam with Yorkshire puddings. Well it used to be something we did in our household during the second world war. On a Sunday after a joint always beef on the rare occasions we saw meat my mother had made a proper Yorkshire pudding in the meat tin around the meat. This had a nice crusty edge and a soft slightly squidgy middle part. We had what was left from lunch for supper with blackberry vinegar. It was absolutely delicious. That is something to add to your collection of things to eat with Yorkshire Pudding especially a real large one!

    Reply
    • Pauline says

      February 14, 2021 at 6:32 pm

      We had it with golden syrup.

  10. Rob says

    August 16, 2020 at 5:39 pm

    5 stars
    Worked perfectly although I only had veg oil

    Reply
  11. Wanda says

    August 05, 2020 at 3:01 pm

    5 stars
    When seven little voices all clamoured for Yorkshire puddings I turned to you Charlotte as they are something I have failed miserably at baking!
    They were wonderful and light and they wanted more even with doubling the quantity – a great sign of success.
    Thank you!

    Reply
  12. Rachel Weekes says

    May 12, 2020 at 9:16 pm

    5 stars
    The first Yorkshire puddings that have turned out perfect for me! I will use this recipe every time now. Thank you Charlotte.

    Reply
  13. teri says

    September 12, 2019 at 4:14 am

    I used to stress over Yorkies, there was always so much going on in the kitchen when cooking for a houseful. Now I cook them first thing in the morning and just warm them up quickly before serving.

    Reply
  14. Stuart Thomas says

    April 23, 2019 at 4:14 pm

    A nice simple recipe. However I question using olive oil which has a low smoking point in a recipe which demands high temperatures.

    Reply
    • Charlotte Oates says

      April 29, 2019 at 3:42 pm

      I don’t find it to be a problem. However, you can switch the olive oil for the same amount of another cooking oil if you prefer. I use olive oil as I like the flavour and it’s something I always have in the cupboard, but other alternatives would work just as well.

  15. Eliza says

    April 02, 2019 at 7:08 am

    I’m 79 and one of my happy memories is having left over yorkies with jam for Sunday tea. Mum always made sure there was plenty left. Not sure left over was the right description.

    Reply
    • Charlotte Oates says

      April 03, 2019 at 11:37 am

      We never have leftovers!

  16. zena moreau says

    February 01, 2019 at 12:28 pm

    5 stars
    Hi Charlotte. Recipe a success every time! Just to say, when I was growing up, any leftover Yorkshire puddings were eaten with Golden syrup. Not bizarre in my book!

    Reply
  17. Amanda Burton says

    December 16, 2018 at 9:04 am

    Do they freeze and reheat Ok? I’m looking to cheat on Christmas day

    Reply
    • Charlotte Oates says

      December 16, 2018 at 2:25 pm

      Yes, you can freeze them and then reheat them for about 4 minutes at 220C/200C fan.

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