This classic Yorkshire pudding recipe from the Hairy Bikers uses plain flour, eggs, and full-fat milk baked in smoking hot oil until golden and puffed. Rest the batter for at least an hour for tall, crispy puddings with soft, airy centres. Ready in about 40 minutes plus resting time.
I make these every Sunday without fail, and they never last long on the table. Once you nail the technique of getting the fat properly hot, you will never buy shop-bought Yorkshire puddings again.
Yorkshire Pudding Ingredients
- 4 heaped tbsp plain flour
- 2 eggs, beaten
- 275ml full-fat milk
- ½ tsp salt
- 2–3 tbsp vegetable oil or goose fat
How To Make Yorkshire Pudding
- Make the batter: Sieve the plain flour and salt into a large bowl. Make a well in the centre and gradually work in the beaten eggs. Whisk in the milk until smooth and thin like single cream.
- Rest the batter: Leave the batter to stand for at least one hour. This allows the flour to absorb the liquid fully and helps the puddings rise higher in the oven.
- Heat the fat: Preheat your oven to 220°C (Gas 7). Pour the oil or goose fat into a Yorkshire pudding tin. Place it in the oven for at least 5 minutes until the fat is smoking hot.
- Bake the puddings: Give the batter a stir, then quickly pour it into the hot tin. Return to the oven and bake for about 30 minutes until risen and golden brown.
- Serve straight away: Do not open the oven door during baking. Once risen and golden, serve the puddings immediately while still hot and puffed.
What Are the Best Tips for Yorkshire Pudding?
- Get the fat smoking hot: This is the most important step. The batter must hit sizzling fat to create the steam that puffs the puddings up instantly.
- Rest the batter properly: A full hour of resting lets the flour absorb the liquid evenly. Cold batter hitting hot fat gives an even better rise.
- Keep the oven door shut: Opening the door lets heat escape and causes the puddings to collapse. Wait until the full baking time has passed before checking.
- Use the right fat: Vegetable oil, sunflower oil, or goose fat all work well because they have high smoke points. Beef dripping adds extra flavour if you have it.
- Stick with plain flour: Self-raising flour makes the batter too heavy and the puddings will not rise properly. Always use plain flour for the lightest results.
What Should You Serve With These?
Yorkshire puddings are a classic part of a British Sunday roast. They pair perfectly with roast chicken, roast beef, or slow roast leg of lamb. Pour over a generous helping of onion gravy and serve alongside roasted vegetables and roast potatoes for a proper Sunday dinner.
How Do You Store Leftover Puddings?
Let the puddings cool completely, then store them in an airtight container in the fridge for up to 2 days. To reheat, place them directly on a baking tray in a hot oven at 200°C for 5 minutes until crisp again.
Yorkshire puddings also freeze well. Pop cooled puddings into a freezer bag and freeze for up to 3 months. Reheat from frozen in a hot oven for 8–10 minutes. Avoid the microwave as it makes them soggy.
Nutrition Facts
- Calories: 204 kcal
- Total Fat: 8g
- Saturated Fat: 2g
- Cholesterol: 45mg
- Sodium: 120mg
- Total Carbohydrate: 12g
- Dietary Fibre: 0.5g
- Sugars: 1g
- Protein: 3g
Frequently Asked Questions
Why do Yorkshire puddings sometimes come out flat? The most common cause is the fat not being hot enough when the batter goes in. The tin should be in the oven for at least 5 minutes and the fat must be visibly smoking before you pour.
How does the Hairy Bikers Yorkshire pudding compare to Jamie Oliver’s? Jamie Oliver uses a similar batter ratio but adds a splash of water alongside the milk. The Hairy Bikers use full-fat milk only and insist on a full hour of resting time for the batter.
Can you use self-raising flour for Yorkshire puddings? No. Self-raising flour contains a raising agent that makes the batter heavy and cake-like, so the puddings will not rise properly. Always use plain flour.
Can you make the batter the night before? Yes. The batter can be made up to 24 hours ahead and kept covered in the fridge. Give it a good stir before pouring into the hot tin.
Can you use the same batter to make toad in the hole? Yes, the exact same Yorkshire pudding batter works for toad in the hole. Simply add sausages to the hot fat first, bake for 10 minutes, then pour the batter around them.
You May Also Like:
- Hairy Bikers Roast Chicken Recipe
- Hairy Bikers Onion Gravy Recipe
- Hairy Bikers Slow Roast Leg of Lamb
Hairy Bikers Yorkshire Pudding Recipe
Description
This classic Yorkshire pudding recipe from the Hairy Bikers uses plain flour, eggs, and full-fat milk to create golden, crispy puddings with soft, airy centres. The secret is smoking hot fat and a well-rested batter. Ready in about 40 minutes plus resting time.
Ingredients
Instructions
- Make the batter: Sieve the plain flour and salt into a bowl. Make a well in the centre, work in the beaten eggs, then whisk in the milk until the consistency is like single cream. Rest for at least one hour.
- Heat the fat: Preheat oven to 220°C (Gas 7). Pour oil or goose fat into a Yorkshire pudding tin and heat in the oven for at least 5 minutes until smoking hot.
- Bake: Stir the batter, pour into the hot tin, and bake for about 30 minutes until risen and golden brown. Do not open the oven door during baking.
- Serve: Serve immediately while hot and puffed with your roast dinner and gravy.
