Name: Yorkshire Puddings Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: British
Ingredients: 4 large eggs; 360ml whole milk; ½ tsp kosher salt; 155g bread flour; 120ml beef drippings or vegetable oil

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Why You’ll Love This Recipe

These Yorkshire Puddings are the epitome of the perfect puff. With crispy exteriors and soft, tender centers, they rise beautifully in the oven, transforming into golden puffs that are irresistible. What makes this recipe even more enticing is the simplicity of the ingredients and the short prep time, making them easy enough to make on a weeknight, but impressive enough for a special occasion. Gordon Ramsay’s tips, like chilling the batter and preheating the tray, are key to achieving the perfect puff every time.

Ingredients

4 large eggs
360ml whole milk
½ tsp kosher salt
155g bread flour
120ml beef drippings or vegetable oil

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Whisk the eggs, milk, and salt together until well combined.
Gradually add the flour to the mixture, whisking until smooth.
Chill the batter for at least 30 minutes, or overnight for best results.
Preheat the oven to 220°C / 428°F.
Add 1 teaspoon of oil to each muffin cup in a 12-cup muffin tin.
Heat the tray in the oven for 15 minutes until the oil is hot.
Once the oil is sizzling hot, pour the cold batter into the cups, filling each about three-quarters full.
Bake for 20 minutes without opening the oven during cooking.
Serve immediately while they are puffed and golden.

Servings and Timing

Servings: 12 servings
Prep time: 10 minutes
Cooking time: 30 minutes
Total time: 40 minutes

Variations

Vegan Yorkshire Puddings: Substitute the eggs with a vegan egg replacement and use a plant-based milk like almond or oat milk. For the oil, choose vegetable oil or a vegan-friendly fat.
Herb-Infused Yorkshire Puddings: Add a tablespoon of finely chopped fresh herbs, such as rosemary or thyme, to the batter for extra flavor.
Cheese Yorkshire Puddings: Add a handful of grated cheddar cheese to the batter before baking to create a savory, cheesy twist on the classic.

Storage/Reheating

Yorkshire Puddings are best enjoyed immediately after baking while they are puffed and golden. However, if you have leftovers:

Storage: Allow the Yorkshire Puddings to cool completely, then store them in an airtight container for up to 2 days.
Reheating: To bring back their crispiness, reheat them in a hot oven (180°C / 350°F) for 5-7 minutes until crispy and warmed through. Avoid using the microwave, as it can make them soggy.

FAQs

1. Can I use a different type of flour for Yorkshire Puddings?

You can use all-purpose flour in place of bread flour, but bread flour provides a higher gluten content, which helps achieve a puffier texture.

2. Do I need to let the batter rest overnight?

Resting the batter overnight allows the gluten to develop and creates airier Yorkshire Puddings. If you’re short on time, you can chill it for at least 30 minutes.

3. Can I make the batter ahead of time and store it in the fridge?

Yes, you can prepare the batter the night before and store it in the fridge until you’re ready to bake. Just make sure to bring it to room temperature before pouring it into the hot oil.

4. Can I use a muffin tin for Yorkshire Puddings?

Yes, a standard 12-cup muffin tin works perfectly for this recipe. Just ensure the cups are well-greased with hot oil before adding the batter.

5. Why should I not open the oven while baking?

Opening the oven will cause the temperature to drop, which can prevent the Yorkshire Puddings from puffing up properly.

6. What’s the best oil to use for Yorkshire Puddings?

Beef drippings are the traditional choice and give the Yorkshire Puddings a rich flavor. However, vegetable oil works well too if you prefer a lighter option.

7. Can I use a regular oven instead of a convection oven?

Yes, a regular oven is perfect for baking these Yorkshire Puddings. Just be sure to follow the specified temperature.

8. Can I double the recipe?

Yes, you can double the ingredients if you need more servings. Just make sure you use a larger muffin tin or bake in batches.

9. Are these gluten-free?

This recipe is not gluten-free, but you can substitute the bread flour with a gluten-free flour blend to make them suitable for those with gluten sensitivities.

10. Can I make Yorkshire Puddings without a muffin tin?

While a muffin tin is ideal for creating individual portions, you can also use a roasting pan or baking dish, though the shape and rise may differ slightly.

Conclusion

Yorkshire Puddings are the perfect addition to any meal. With their crispy edges and soft interiors, these golden puffs are sure to impress. The simple ingredients, combined with a few key tips, guarantee a delicious result every time. Whether served with a Sunday roast or on their own, these Yorkshire Puddings will quickly become a favorite in your kitchen.

Yorkshire Puddings Recipe

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Yorkshire Puddings are a British classic known for their crispy exteriors and soft, airy interiors. These golden puffs are easy to make, with a few key tips ensuring the perfect rise every time.

Author: Amy
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 12 servings
Category: Side dish
Method: Baking
Cuisine: British
Diet: Vegetarian

Ingredients

4 large eggs

360ml whole milk

½ tsp kosher salt

155g bread flour

120ml beef drippings or vegetable oil

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Instructions

Whisk the eggs, milk, and salt together until well combined.
Gradually add the flour to the mixture, whisking until smooth.
Chill the batter for at least 30 minutes, or overnight for best results.
Preheat the oven to 220°C / 428°F.
Add 1 teaspoon of oil to each muffin cup in a 12-cup muffin tin.
Heat the tray in the oven for 15 minutes until the oil is hot.
Once the oil is sizzling hot, pour the cold batter into the cups, filling each about three-quarters full.
Bake for 20 minutes without opening the oven during cooking.
Serve immediately while they are puffed and golden.