Best Yorkshire Pudding Recipe – Yorkshire pudding is a popular side dish originating from England. It is a multipurpose food that can be served in various ways based on ingredient choices, pudding size, and the complementary components of the meal.
If eaten as a first course, Yorkshire pudding can be enjoyed with onion gravy. Traditional puddings include milk and eggs. The milk component can be replaced with any milk from plants, but the eggs are not easy to substitute. The eggs play a unique role when it comes to making delicious Yorkshire puddings.
Prep time: 5 minutes, plus 1 hour resting time
Cooking time: 25 minutes
6-12, depending on appetite
- 2 large eggs
- 225ml milk
- 110g plain flour (4 heaped dessertspoons)
- 1-2 tbsp dripping or oil
- Sift the flour into a bowl and make a well in the middle. Break in the eggs and add a pinch of salt (pepper too if you like, or even a dollop of wholegrain mustard) and a splash of the milk. Whisk the egg, gradually incorporating the flour, to make a smooth cream. Whisk in the rest of the milk.
- If you have time, cover and let the mixture rest for an hour on the countertop or up to overnight in the fridge.
- (With a blender, you can just put all the ingredients in a blender jug with a pinch of salt. Whizz until smooth. It might be a fraction more tough made this way but I doubt anyone will notice, especially if you let the mix rest overnight.)
- Heat the oven to 220C/200C Fan/Gas 7.
- Put the dripping or oil in one large tin or divide it between a tray for 12 muffins. Put it in the oven for ten minutes or so to get really hot.
- Pour the batter into the tin (or tins) and return to the middle of the oven. Bake for 25 minutes, until very well risen and golden.