These homemade Yorkshire puddings are so easy peasy and taste so amazing, you will never again even consider buying ready-made yorkies! Better still they rise perfectly every time, only take 5 minutes hands-on time and are practically foolproof.
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Easiest ever Yorkshire puddings
Fancy making homemade Yorkshire puddings but worried it’s a lot of faff? Or concerned they will be a sad and miserable flop? Then this Easy Peasy Yorkshire pudding recipe is for you!
Simply mix flour, salt, eggs and milk, then rest the batter while you heat some oil in a muffin tin until smoking hot. Pour the batter into the hot tin and get it straight back into the oven ASAP, then leave to rise to puffy golden perfection (but no peeking in the oven or they will flop!) and that’s it.
These Yorkshire puddings are super simple and practically foolproof.
Hundreds of experiments later…
OK, so unusually for a Brit with at least a vague claim to some Yorkshire heritage (my grandparents lived near Harrogate), this is not my family recipe handed down through the ages, but instead the result of some serious experiments. (I know the job of a food blogger is sometimes very very hard 😉)
We did have Yorkshire puddings growing up and they were wonderful… in taste… though a bit of a hit and miss affair when it came to shape 🤣😂 – often a bit on the flat side, or inexplicably domed in the middle.
I have for years been on a quest to create the perfect Yorkshire puddings. One thing I find incredible about Yorkshires is there are so many different recipes… and I’ve read and tried a lot of them – everything from BBC to Good Housekeeping, Delia to Delicious magazine and, of course, recipes from other bloggers too, but I’ve never quite found a recipe I am 100% happy with…
So I begin doing my own experiments… a little less flour here, a little more egg there – even down to how much oil is needed in the tray and whether or not to ‘rest’ the batter.
Not only did I want my Yorkies to look beautiful and taste delicious, but I also wanted to ensure they were as easy as possible to make and pretty much foolproof!
The perfect Yorkshire pudding?
100s of experiments later and I am super happy with the results… my Easy Peasy Yorkshire Puddings always rise beautifully with a perfect deep hole in the middle (ready to fill with gravy!) They are lovely and crisp up top and just a tiny bit squidgy at the bottom. They are really easy peasy to make (would you expect any less of me?) and best of all, they taste really, really good!
Are they the perfect Yorkshire pudding? Well, I think they are – they are certainly the best I’ve eaten and I’ve had a lot in my life!
10 tips for perfect Yorkshire puddings
These Easy Peasy Yorkshire Puddings are practically foolproof, so long as you follow the recipe to the letter and make sure you do the following…
- Never ever open the door while your Yorkshires are cooking – not even for a little peek (or they’ll fall flat!)
- Use a muffin tray not a ‘Yorkshire pudding tin’ to get a really good rise. (The holes in a Yorkshire pudding tin are just too wide to get that classic puffed up Yorkshire pudding with a really deep hole.)
- Only use one teaspoon of oil in each hole (enough to help them get that classic deep hole, but not so much as they go greasy – a greasy Yorkshire pud is not a nice thing…).
- You need to cook Yorkshire puddings in a pretty hot oven – 220C (200C fan / gas mark 7 / 425F) is just perfect. A lower temperature will mean your Yorkies don’t rise to their maximum potential.
- Heat the muffin tin and oil in your oven for a good 20 minutes before you pour the batter into the tray to get the best possible shape.
- For a really good rise, make the Yorkshire pudding batter 20-30 minutes ahead of time and leave to ‘rest’ on the side. I’m not quite sure why this is, but I’ve tried both ways and you definitely get a better rise with a little resting time!
- Transfer your Yorkshire pudding batter into a jug – using a jug makes filling the muffin tin holes much quicker and easier.
- Fill each muffin hole two thirds full – any less and you’ll end up with a mini Yorkshire pudding, any more and you will end up with a well risen, but oddly shaped Yorkshire pudding!
- Fill your muffin holes fast! You need to get your tray out of the oven, immediately fill each hole with batter and get that tin straight back into the oven ASAP, or those Yorkies just won’t rise properly.
- NEVER EVER use self-raising flour (US – self-rising flour) in Yorkshire puddings. Yorkshire puddings should always be made with plain flour (US – all purpose flour). Counter-intuitive I know, but if you use self-raising flour, they will fall flat whereas if you use plain flour, they will rise beautifully.
The perfect Yorkshire pudding tin
As I mention above, the perfect tin for lovely puffed up, deep-holed, crispy Yorkshire pudding is not, in fact, a ‘Yorkshire pudding tin’ but a 12 hole muffin tin. The one I use, and which appears in the photos here is the Prochef Teflon Non-Stick Premium Coated 12 Cup Muffin Tray*.
It’s a really great tin for Yorkshire puddings – delivering perfect puffed up, deep holed Yorkshire puddings every time – well, if you follow my recipe and tips too, that is! (It also makes great muffins – see that in action here.)
If you prefer, you can, however, cook this Easy Peasy Yorkshire Pudding recipe in two four-hole Yorkshire pudding tins (like this one) or do it the traditional way and cook this recipe as one giant Yorkshire pudding in a roasting dish (I recommend this one – also a great dish for Toad in the Hole and, of course, traybakes!).
What to serve Yorkshire puddings with
The classic of course is roast beef – Roast Beef and Yorkshire puddings for Sunday lunch is a British institution… But they certainly don’t need to ONLY be served with roast beef.
Yorkshire puddings go brilliantly with Roast Pork and Crackling, classic Roast Chicken, tender Roast Lamb and of course, Roast Turkey!
I also love to eat Yorkshire puddings with sausages – kind of like deconstructed toad in the hole, only quicker and easier! The perfect way to enjoy Yorkshire puds midweek 😀
And of course, if you want to be daring, you could try my Easy Peasy Yorkshire puddings with jam and cream – Yorkshire puddings are, after all, pretty much the same mixture as pancakes, so why not?
Can you reheat Yorkshire puddings?
Yorkshire puddings are, most definitely, best eaten hot… but if you do end up with some spare ones left over (a very unlikely scenario when they taste this good!), then yes you can reheat them.
As they cool down, Yorkshire puddings will lose a little of their ‘puff’, but they soon perk back up after a quick blast in a hot oven. Pop them in at 220C (200C fan / gas mark 7 / 425F) for 5-10 minutes until piping hot.
Don’t be tempted to reheat Yorkshire puddings in the microwave, though – they’ll go soggy and chewy, whereas the oven will crisp them up again nicely.
You can keep any spare Yorkshire puddings in a plastic lidded container in the fridge for up to 3 days.
Can you freeze Yorkshire puddings?
Well of course you can (Aunt Bessie could have told you that!). Put your cooked and cooled Yorkshire puddings in a plastic lidded container and pop them into the freezer. They’ll keep in the freezer for up to 3 months. Even better – you can reheat them straight from frozen! Just pop them in a preheated oven set to 220C (200C fan / gas mark 7 / 425F) for 10 – 15 minutes until piping hot.
If you like this recipe…
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Easy Peasy Yorkshire Puddings
Ingredients
- 150 g plain flour
- ½ teaspoon salt
- 3 medium eggs
- 200 ml semi-skimmed milk
- 100 ml cold water
- 12 teaspoons olive oil
Instructions
- Preheat your oven to 220C / 200C fan / gas mark 7 / 425F. Put 1 teaspoon of olive oil into each hole of a 12 hole muffin tin (see note 1) and place the muffin tin in the oven – it will heat up as the oven heats up.
- In a bowl, mix together the flour and salt, to ensure the salt is evenly distributed.
- Measure out the milk and water in a measuring jug, then crack the eggs into the same jug. Whisk together with a balloon whisk (or a fork, if you don’t have a balloon whisk).
- Pour the eggs/milk/water mixture into the flour/salt mixture slowly, whisking constantly to ensure the ingredients are well combined.
- Pour the Yorkshire pudding batter into the jug (to make it easier to pour into the tin later).
- Leave the batter to rest for 20 minutes (during which time your oven and muffin tin will heat to the perfect temperature.
- Now you need to work quickly. Remove the muffin tin from the oven, fill each hole two-thirds full with batter and get the muffin tray back into the oven ASAP (DO NOT leave the oven door open while you do this or your oven will cool down too much).
- Cook your Yorkshire puddings for 25-30 minutes or until done to your preferred level of squidgyness/crispness (20 minutes for pale gold and squidgy, 25 minutes for mid gold and crisp with a touch of squidge, 30-35 minutes for dark gold and no squidge).
- DO NOT for any reason open the oven door for the first 20 minutes of cooking time (or they will fall flat!)
- Remove from the oven and eat immediately (if you leave them for any length of time they will lose their crispness and deflate somewhat).
- Serve with roast beef, other roast meats or sausages.
Video
Notes
- The perfect tin is 12 hole muffin tin. If you prefer, you can cook this Yorkshire pudding recipe in two four-hole Yorkshire pudding tins or one large roasting tin.
- Suitable for freezing.
- Nutrition information is approximate and meant as a guideline only.
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*This blog post contains affiliate links, this means if you click on a link and go on to buy the product I recommend, I will get a small commission, but you will not be charged a penny more – thanks in advance!
Oh my goodness, Eb, I’m now CRAVING perfect Yorkies, these look so good!
Aw, thank you 🙂
Love a yorkie! I think I have tried about a hundred different recipes too, but they never come out looking as good as these! Will definitely be trying your recipe next time we have roast beef.
Thanks Carrie! Do let me know how you get on 😀 Eb x
They are some damn good looking yorkshires!!
Thank you! 😀 Eb x
Thanks for sharing, these are a stable of a beef roast dinner 🙂 I find the taller they are the more they dry out which makes them tough to eat, the look lovely though!
Interesting observation – I would definitely agree with that observation when it comes to your typical pub Yorkshire pudding – or frozen ones from the supermarket for that matter, but that is definitely not the case with my yorkies – they are not at all dry! Eb 🙂
If the Yorkshire Puddings are as good as they look in your photo they will be worth five stars. I have just taken over the cooking in our house but keen on food since I was very young. My mother was a great cook during the second world war and her Yorkshire puddings were something to remember. They were not he little round jobs we get in Sussex but made in a large tin around the joint. The batter was put in for the last 25-30 minutes if I remember correctly and yes the batter was always allowed to rest. The best part though was supper on a Sunday after the joint (Beef) had been eaten was to have the cold Yorkshire with some blackberry vinegar! What a treat. The present day Yorkies when eating out are far too dry and the squidgy soft part is missing. If you can capture the old magical Yorkshire taste in your puddings it will be quite something – we will see!
Thank you so much for this lovely comment. I promise you these photos here are made to the exact recipe I use and they always come out exactly like this. (I am not at all one for silly photography tricks – I always have a rule for myself to make my photos ‘honest’). And I so agree about pub/restaurant Yorkies – far too dry and not squidgy enough. My ones most definitely have squidge!! Do let me know how you get on. Eb 🙂