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Yorkshire Puddings

Yorkshire Puddings


Follow this simple recipe you’ll be turning out Yorkies fit for the queen in no time.

  • Serves: 8-12 |
    8-12 servings
  • Rating:

  • Difficulty:

  • Prep Time : 1:10 hours |
  • Cook Time : 20 mins
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4 eggs
225 g flour
275 ml full cream milk
5 tsp (25 ml) water
½ tsp (2,5 ml) salt
sunflower oil
a muffin tray

Sift the flour and salt into a large mixing bowl. In another bowl, whisk the eggs, milk and water until combined.

Whisk half of the wet ingredients into the dry then whisk in the remaining liquid until you have a lump free batter. Pour the mixture into a measuring jug or something that has a spout and cover with plastic wrap. Pop it into the fridge and let it sit overnight. If you are short on time then let the mixture stand for at least one hour before use but overnight will be best.

Preheat the oven to 230 ºC.

Add 1 tsp of sunflower oil to each muffin cup and pop the tray into the oven for 20-30 minutes until the oil begins to smoke. Carefully remove the tray from the oven and very carefully pour the pudding mix into the hot muffin tray. Fill each muffin mould until it is just over half full. Work as quickly and carefully as possible then pop the tray back into the oven.

Bake without opening the door for 20-25 minutes until the yorkies have puffed up and are golden brown. Serve immediately with gravy.