The Fluffiest Yorkshire Puddings
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- 66⅔ g flour
- ⅓ tbsp baking powder
- ⅓ dash garlic powder
- ⅓ dash thyme
- ⅓ pinch black peppercorn
Sieve the flour and baking powder into a mixing bowl, adding the thyme, garlic powder, and black pepper (I personally use crushed peppercorns!)
- 1 Eggs
- 1 tbsp butter
- ⅓ 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!
- 66⅔ 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!
- ⅓ 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!
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!