Perfect Yorkshire puddings
The original recipe on this page was a variation of Delia Smith's Yorkshire pudding recipe from her Illustrated Cookbook. However, over the years we have had a few failures and I would heartily now recommend this recipe instead.
This recipe is far simpler and has never failed for me. I believe this recipe originates from Brian Turner, the famous Yorkshire chef.
Use the history button above if you wish to view the previous recipe.
- Vegetable oil
- ½ cup of whole milk (125 ml or 125 g or 4.6 oz) - Skimmed or semi-skimmed milk does not work as well.
- ½ cup of plain flour (75g or 2.6 oz)
- ½ cup of eggs (2 large eggs or 3 small eggs)
- A pinch of salt
- Preheat the oven to 220° C (425° F - Gas 7)
- Select your measure and use it to measure out equal quantities of whole milk, plain flour and eggs - 1 cup takes about 5 medium eggs.
- Tip the flour, eggs and milk into a bowl and add a generous pinch of salt.
- Whisk by hand until all of the lumps are beaten out of the flour and no more. Don't over-beat the batter - it is not necessary.
- Leave the mixture to rest at room temperature for 30 minutes if you have the time.
- Generously grease a metal baking tray (about 28 cm x 18 cm - 11" x 7") with the vegetable oil - brushing works well here.
- Place the tray in the middle of the oven until and leave until the oil is hot and almost smoking
- Pour the batter mixture into the very hot tray
- Bake for 20 minutes in the middle of the oven.
This recipe always rises well and creates perfectly formed puddings, but they do tend to be rather 'puddingy' (almost sponge-like), probably because of the amount of eggs in comparison with Delia Smith's Yorkshire pudding recipe.
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