Yorkshire Puddings

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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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?

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

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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5 from 6 votes

Yorkshire Puddings

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

Active Time 5 minutes

Cook Time 25 minutes

Total Time 30 minutes

Servings 6 puddings

Ingredients

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

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.

Recipe Type: Side Dish

Cuisine: British

Nutritional Information

Calories: 94kcal | Carbohydrates: 9g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 56mg | Sodium: 28mg | Potassium: 54mg | Vitamin A: 2.1% | Calcium: 2.9% | Iron: 4.4%

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