Yorkshire Puddings

AuthorKateCategoryDifficultyBeginner

Yorkshire Puddings are made from a simple batter that puffs up and goes cripsy in the oven. They pair well with roast meat and gravy.

Yorkshire Puddings or Popovers use a mixture of eggs, milk and flour.

Yields1 Serving
Prep Time10 minsCook Time15 minsTotal Time25 mins

 4 large eggs
 140 g plain flour
 200 g milk
 ½ cup oil (sunflower, olive, grapeseed or whatever you prefer)

1

Preheat your oven to 230C/450F. Take a 12 hole cup cake tin (non stick is best) and add a little oil to each hole (olive oil is fine - you can use any oil you like).

2

Once the oven is hot, place the oiled cup cake tray onto the top shelf of the oven.

3

While the tray is coming to temperature, combine all of the ingredients and whisk vigorously until it forms a thick, bubbly batter. If you are doing a double batch, it is better to do it in a food processor or Thermomix to ensure that it is mixed thoroughly.

You can make the batter up to 24 hours ahead of time and keep it in the fridge.

4

Once the oil in the tray is bubbling, carefully remove it from the oven and pour the Yorkshire Pudding mixture evenly into the 12 holes. Be very careful as the hot oil will spit.

5

Place the Yorkshire Puddings back into the oven for approximately 10 - 15 minutes or until they have risen and are golden brown. You want them to resemble little cups so they will hold gravy, but honestly whatever shape they are, they will be amazing!

Cooking time will vary greatly depending on your oven so the best way to learn is to jump in and have a go and just note how long your oven takes.

Ingredients

 4 large eggs
 140 g plain flour
 200 g milk
 ½ cup oil (sunflower, olive, grapeseed or whatever you prefer)

Directions

1

Preheat your oven to 230C/450F. Take a 12 hole cup cake tin (non stick is best) and add a little oil to each hole (olive oil is fine - you can use any oil you like).

2

Once the oven is hot, place the oiled cup cake tray onto the top shelf of the oven.

3

While the tray is coming to temperature, combine all of the ingredients and whisk vigorously until it forms a thick, bubbly batter. If you are doing a double batch, it is better to do it in a food processor or Thermomix to ensure that it is mixed thoroughly.

You can make the batter up to 24 hours ahead of time and keep it in the fridge.

4

Once the oil in the tray is bubbling, carefully remove it from the oven and pour the Yorkshire Pudding mixture evenly into the 12 holes. Be very careful as the hot oil will spit.

5

Place the Yorkshire Puddings back into the oven for approximately 10 - 15 minutes or until they have risen and are golden brown. You want them to resemble little cups so they will hold gravy, but honestly whatever shape they are, they will be amazing!

Cooking time will vary greatly depending on your oven so the best way to learn is to jump in and have a go and just note how long your oven takes.

Yorkshire Puddings
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