Master Yorkshire Puddings at Home - A Sunday Favourite

Few things round off a Sunday roast quite like a perfectly cooked Yorkshire pudding. Whether it’s served alongside golden roast chicken or tender roast beef, a well-risen pudding brings everything together on the plate – crisp, fluffy, and full of flavour.

Over the years, I’ve picked up a few tried-and-tested techniques that make all the difference. With good ingredients, the right batter, and proper heat, you can consistently turn out Yorkshire puddings that steal the show. 

Simple Ingredients, Big Results

Great Yorkshire puddings begin with just four ingredients: eggs, plain flour, milk, and a touch of salt. Fresh eggs are essential – I always use them at room temperature to help the batter along.

Sifted plain flour avoids lumps, while whole milk gives richness. A pinch of salt brings everything together. It’s a straightforward mix, but the quality and balance of ingredients can make a big difference to the final result.

Mixing with Care

I start by whisking the eggs until they’re light and airy. Then I slowly add the flour and milk, alternating between the two while whisking constantly. This keeps the batter smooth and lump-free.

Once it’s all combined, I give the batter one final, vigorous whisk to incorporate as much air as possible. Then comes the crucial part: resting. Letting the batter sit for at least 30 minutes – or ideally longer – allows the flour to fully absorb the liquid, resulting in a lighter texture once baked.

Getting the Bake Right

To get that perfect rise, I preheat the oven to 220°C (200°C fan) or gas mark 7. A muffin tray with a little oil in each section goes in until the oil is smoking hot – this is key for that crispy, golden finish.

I pour the batter into the hot oil, filling each section halfway, and quickly return it to the oven. It’s important not to open the door during baking – this can cause the puddings to collapse. After 20 to 25 minutes, they should be puffed up and deeply golden.

Whether it’s part of a traditional roast beef dinner with rich gravy or served alongside a beautifully cooked roast chicken, Yorkshire puddings are always a welcome addition. Once you get the technique down, they’re simple to make – and always worth the effort.