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The Fluffiest Yorkshire Puddings

Too few ratings

Miss Flo Osborne

Community Member

“This is by far, one of the easiest but also one of the most rewarding and flavourful recipes to make- they’re quick to whip up, no hassle to make, and even more of a delight to eat with your favourite roast, toad in the hole or any dish that takes your fancy! Of course, as with essentially any recipe, seasoning is always key!”

Difficulty

Easy 👌
15
min.
Preparation
45
min.
Baking
0
min.
Resting

Ingredients

Servings:-6+
Eggs
200 g flour
1 tbsp baking powder
1 dash garlic powder
1 dash thyme
3 tbsp butter
1 tbsp lard
1 tbsp vegetable oil
200 ml milk
1 pinch black peppercorn

Utensils

  • bowl
  • sieve
  • Step 1/5

    • 200 g flour
    • 1 tbsp baking powder
    • 1 dash garlic powder
    • 1 dash thyme
    • 1 pinch black peppercorn
    • bowl
    • sieve

    Sieve the flour and baking powder into a mixing bowl, adding the thyme, garlic powder, and black pepper (I personally use crushed peppercorns!)

  • Step 2/5

    • Eggs
    • 3 tbsp butter
    • 1 tbsp vegetable oil

    Crack the eggs (into a cup first so as to check for any shell remnants) , beat thoroughly- pour into the flour etc, then melt the butter (in the microwave or on the hob) and pour into the flour-egg mixture. Add a drop of vegetable or even sunflower oil, and start whisking!

  • Step 3/5

    • 200 ml milk

    Pour in the milk last (I tend to use semi-skimmed, but any dairy or indeed non-dairy will do) and continue to whisk until any floury lumps have disappeared, and you’re left with a bowl of smooth Yorkshire pudding goodness!

  • Step 4/5

    • 1 tbsp lard

    In a baking tray, pour in a little oil or lard (preferably lard, for better results) and heat in the oven for several minutes until it’s hot- don’t pour any mixture into the tray without the fat being hot first! Once heated, pour in a small ladle of the mixture, just until it reaches the top of the space. Once filled and the mixture is used up (any leftover can be kept for the following day) , put into the oven; Fan 180 (equivalent for conventional) and cook until risen, golden, fluffy and huge!

  • Step 5/5

    The key when cooking Yorkshire puddings, is to never, I repeat NEVER open the oven door until you can see they are completely cooked! This is to avoid them sinking and deflating rather depressingly- the aim is to resist opening the door and taking a sneak peak, and therefore have yourself the fluffiest and most tastiest, light and amazing Yorkshire puddings!

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