I’ve tried so many Yorkshire pudding recipes, including those used by home cooks, celebrity chefs, and the exciting ones shared by places like Hawksmoor. But honestly, none of them ever quite work well for me, apart from this one below! It makes absolutely perfect Yorkshire puddings, gloriously risen and crispy, every single time without fail.

Makes 4 small ones in a muffin tin

Ingredients

35 g plain flour
1 egg
50 ml milk
Salt and pepper
Vegetable oil for cooking

Method

1. Preheat oven to 230°C.
2. Drizzle a little vegetable oil evenly into a 4-hole muffin tin or other sizes but drizzle oil into 4 of the holes, and place in the oven to heat through.
3. Tip plain flour into a bowl and add milk. Mix until the batter is lump-free.
4. Beat in the egg and season with salt and pepper.
5. Allow the batter to rest in the fridge for 15 minutes or so, this will help the yorkshires rise. But if you don’t have the time you can skip this step.
6. Remove the muffin tin from the oven. Carefully and evenly pour the batter into the holes.
7. Place the muffin tin back in the oven and leave undisturbed for 15-20 minutes until the yorkshire puddings have puffed up and browned.
8. Serve immediately or freeze them for later.

Did you try this recipe? Let me know how it went in the comments below 🙂

Janice xx

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