Description
Yorkshire Pudding is a classic British side dish light, airy, and crisp on the outside while staying soft and tender inside. Traditionally served with roast beef and gravy, these golden-brown puddings add the perfect touch to any Sunday roast. With just four simple ingredients, this easy recipe guarantees fluffy, crispy, and delicious Yorkshire puddings every time!
Ingredients
Units
Scale
- 6 large eggs
- 200g (1 3/4 cups) corn flour (cornstarch)
- 1 1/4 cups (300ml) milk
- Vegetable oil (for greasing)
Instructions
Step 1: Prepare the Batter
- In a mixing bowl, whisk the eggs until frothy.
- Gradually add the cornflour, whisking continuously to prevent lumps.
- Slowly pour in the milk, whisking until the batter is smooth.
- Let the batter rest for at least 30 minutes at room temperature—this helps achieve a better rise.
Step 2: Preheat the Oven & Muffin Tin
- Preheat the oven to 220°C (425°F).
- Add ½ teaspoon of vegetable oil into each cup of a muffin tin or Yorkshire pudding tray.
- Place the muffin tin in the oven for 10-15 minutes, until the oil is smoking hot.
Step 3: Bake the Yorkshire Puddings
- Carefully remove the hot tin from the oven and quickly pour the batter into each cup, filling them about halfway.
- Immediately return the tin to the oven and bake for 20-25 minutes, or until the puddings are golden brown and puffed up.
- Do not open the oven door while baking, as this can cause them to deflate.
Step 4: Serve & Enjoy
- Remove the Yorkshire puddings from the tin and serve immediately with roast meats, gravy, and vegetables.
Notes
- Rest the batter for 30 minutes to ensure a better rise and texture.
- Oil must be smoking hot before pouring in the batter for maximum puff.
- Do not open the oven door while baking to prevent deflation
