Yorkshire puddings
Light, crisp Yorkshire puddings with golden edges and a soft centre - perfect for Sunday roasts or as a classic savoury side.
Updated : 19 December, 2025
Easy
About 20 min.
Ingredients
100 grams
Flour
0.25 teaspoon
Salt
3
Eggs
225 milliliters
Milk
4 tablespoon
Sunflower oil
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Preheat the oven to 220C.
Step 2
Put the flour and salt into a bowl and mix together. Make a well in the centre, then add the eggs and a little of the milk. Whisk until smooth, gradually pouring in the remaining milk to create a lump-free batter. This can be mixed with a wooden spoon, but an electric hand whisk makes the job easier. Pour the batter into a jug and, if time allows, leave it to rest for 1 hour.
Step 3
Pour 1 teaspoon of oil into each hole of a 12-hole bun tin, 1 tablespoon into each hole of a 4-hole tin, or 3 tablespoons into a roasting tin. Place the tin in the oven for 5-10 minutes, until the oil is extremely hot and almost smoking.
Step 4
Carefully remove the tin from the oven and evenly pour the batter into the hot oil. Return immediately to the oven and bake for 20-25 minutes (or 35 minutes if using a roasting tin), until the puddings are well risen, crisp and golden-brown. Serve straight away.
Author note
Share the recipe
