I love Yorkshire puddings but I always used to buy them because I never thought I could make them at home. I was obviously wrong. In fact they came out amazing; on my very first attempt they were an utter success, and have never been a failure.
That’s why I always say to myself that I have to try something before giving up saying “I don’t think I can make that”. We are capable of doing a lot more than we ever think …. 😄 😉
But truly, these are the easiest thing to do ever. Almost as easy as taking the bought ones from freezer and baking them.
There can be some room for error but if you follow the instructions thoroughly there is no way these Yorkshire puds will fail to look and taste absolutely delicious.
And, hey, a Sunday roast should never exist without those “guys” 😂 and a bit of mushed potatoes on the side…yumm! – they make such a serious difference… Just try it out, they taste even better than the frozen ones available in stores.
Oh, I almost forgot to mention this essential bit:
If you have a glass door oven and have excited kids like mine, gather them around the oven, to see those little puds puffing away in an instant. They will just love it!
I never missed such a great moment, because we’re ‘fighting’ on who’s first to get to watch through the oven door, to observe the instant puffing and the superb pudding ‘inflation’ happening in the oven. 😊 😂
Best homemade Yorkshire puddings
- 140 g white flour
- 200 ml milk
- 100-150 ml oil (for cooking)
- 4 eggs
Preheat the oven at 180 C -200 C.
Pour some oil/goose fat into a nonstick/silicone 12 holes muffin tray and place in the preheated oven for about 10-12 minutes until the oil/fat is fairly hot. The battery should be sizzling when poured in. This is very important! If oil isn't hot enough the puds won't be right.
In a bowl, swift the flour mixed with salt and a little pepper.
Make a little well in the middle of the flour and put in the eggs. Using a whisking tool, whisk the eggs with the flour until it all becomes a lump-free, a thicker batter.
Pour in the milk gradually while still whisking constantly until the batter becomes smoother.
Pour the batter into a jug and set aside until ready to be poured in.
Carefully remove the tray from the oven and start pouring a little batter in each hole. Try and be pretty quick with this. When finished, place carefully but quickly the tray back in the oven. Bake for 20-25 minutes until nicely 'tanned'.
Rule no. 1: - Oil has to be hot, hot, hot!
Rule no. 2: - DO NOT open oven door while baking the puds.
If you respect these 2 rules, success is guaranteed. 👍
The pudding batter can be made a day before (keep in the fridge over night and take out 1-2 hours before making) but it can also be made 5 minute before baking them and it is as good.
The standard flour can be replaced with gluten free flour. They also come out great.
The vegetable oil can be replaced with goose or duck fat, ghee or coconut oil for a little taste twist. 😋 👌🏼
Oh, and enjoy those beauties!