Ingredients
Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.
Serves 6
Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.
Batter
Tin
Equipment
Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; oven; baking tray; oven gloves; whisk or electric mixer; heatproof spoon; spatula.
Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.
Steps
Mix · About 30 min
- Whisk 140 g plain flour, 4 eggs, 200 ml milk, ½ tsp salt smooth and rest 30 minutes.
Heat · About 8 min
- Heat oven to 220°C / 425°F. Divide 40 ml neutral oil among 12 metal muffin wells and heat 8 minutes.
Check: The food must be hot through at 220°C / 425°F.
Bake · About 25 min
- Pour batter into hot wells, half-filling each. Bake 20–25 minutes without opening the door until risen, crisp and set.
Check: Look for this result: risen, crisp and set.
Tips
- Hot oil and an undisturbed oven help puddings rise.
- Use the texture and doneness checks in the method; cooking times depend on your pan and heat.
Substitutions
- Use beef dripping instead of neutral oil.
Storage
- Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
- Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
Make ahead
- Complete the cooked base of Yorkshire Puddings the day before and refrigerate promptly. Allow the full setting time. Add crisp sugar, crumbs, nuts or fresh toppings only when serving.
FAQ
What matters most when making Yorkshire Puddings?
Hot oil and an undisturbed oven help puddings rise.
What can I substitute in Yorkshire Puddings?
Use beef dripping instead of neutral oil.
Can I prepare Yorkshire Puddings ahead?
Complete the cooked base of Yorkshire Puddings the day before and refrigerate promptly. Allow the full setting time. Add crisp sugar, crumbs, nuts or fresh toppings only when serving.
Food safety references
FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating
