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    Home » Recipes » Side Dishes

    Fool-Proof Yorkshire Puddings

    Apr 24, 2022 · Jan 16, 2023 This post may contain affiliate links · Leave a Comment

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    No roast beef would be complete without its humble side kick, the Yorkshire pudding. It’s simple yet mighty. This recipe will give you a lovely soft batter bottom, and a super puffed-up crispy top. And yes, you can buy them pre-made but for the sake of 5 minutes of prep work, isn’t it worth the satisfaction of knowing you made them by hand and to perfection? Plus ready-made ones will never be QUITE as good as homemade. C’mon ditch the shop bought ones and give these fool-proof Yorkshire puddings a go!

    fool-proof yorkshire puddings

    How to Bake My Fool-Proof Yorkshire Puddings

    This Yorkshire pudding recipe is pretty hard to mess up, even when you skip a step like not resting the batter or not heating the muffin tin in the oven first. I will say though, the longer you rest the batter, the bigger the puff will be. The same is true about heating the muffin tin first. You can skip those steps BUT you won’t get as good a rise as if you did them.

    Watch me make these Fool-Proof Yorkshire Puddings step-by-step before or as you cook.

    Prep Ahead

    Take the pressure off a bit and make the batter the day before, cover and refrigerate. Then just remove from the fridge about 1 hour before cook time. Also, you’ll want to give the batter a really good stir before you pour it into the tin.

    how to make yorkshire puddings

    Kids Cook Too

    This is a great easy one for the kids to get involved with, let them help you make the batter.

    My Fool-Proof Yorkshire Puddings Pair Perfectly With…

    Roast beef with rosemary & garlic
    Roast Beef with Rosemary & Garlic
    Easy crispy smashed potatoes
    Easy Crispy Smashed Potatoes
    crispy honey roast parsnip
    Crispy Honey Roast Parsnips
    creamy bacon and cabbage side
    Creamy Bacon & Cabbage Side

    Storing My Fool-Proof Yorkshire Puddings

    If you have any left over, you can pop them in a food bag once cool and freeze. Then, just reheat them for a few minutes in the oven on a baking tray/sheet at 180ºc/160ºfan/350ºf/gas 4.

    how to make my fool-proof yorkshire puddings

    Diet Details

    These Yorkshire Puddings are nut-free and vegetarian.

    Making My Fool-Proof Yorkshire Puddings Baby & Toddler Friendly

    Yorkshire puddings are loved all-around but you might be worried about the salt in these. If you are serving to a baby, I’d recommend adding just a pinch of salt instead of the ¼ teaspoon.

    See more on how I keep my family meals baby & toddler friendly here >

    Shop at kidly for baby and toddler tablewear

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    fool-proof yorkshire puddings

    FOOL-PROOF YORKSHIRE PUDDINGS

    These easy, three egg Yorkshire puddings are soft at the bottom and crispy with a great puff at the top. Just five minutes of prep work for the perfect partner to your roast beef dinner.
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    Prep Time 5 mins
    Cook Time 15 mins
    Resting Time 30 mins
    Total Time 50 mins
    Course Side Dish
    Cuisine British
    Servings 6

    Equipment

    • Scales measuring jug / measuring cups + measuring spoons
    • Medium mixing bowl
    • Electric hand whisk
    • 12-cup muffin tray

    Ingredients
     
     

    • 3 large eggs
    • 90 g plain flour
    • 150 ml whole milk
    • 3 tablespoons water
    • ¼ teaspoon salt
    • 4 tablespoons vegetable or sunflower oil

    Instructions
     

    • Put the flour, then the eggs, milk, water and salt into a large mixing bowl and whisk on a medium speed for 1 minute. Cover with a lid or clingfilm and leave for at least 30 minutes, or if you can do it earlier in the day or even the night before even better.
    • About 20 minutes before you are ready to cook, preheat the oven to 220ºc/200ºc fan/425ºf/gas 7. Put 1 teaspoon of oil into each cup of a 12-cup muffin tray. Transfer to the oven and let the tray heat up for 5 minutes. If using a silicone tray put it on a baking sheet/tray first.
    • Then remove the tray and immediately and carefully pour the batter in, roughly half filling each cup. Bake for 15 minutes, until the Yorkshires are deep golden brown and puffed up. If you are using a jumbo 6-cup tray then these will take longer to cook, around 20-25 minutes.

    Notes

    • If you make the batter the night before or much earlier in the day, refrigerate but take out of the fridge around an hour before use.
    • If you are pressed for time or want to make these last minute, you can skip the resting of the batter but bear in mind the Yorkshire's won’t rise as quite as well.

    BABY & TODDLER SERVINGS

    Add in less salt (just a pinch) if you want to share these with your little one, especially if they are under 1 year old.

    Nutrition

    Calories: 183kcalCarbohydrates: 13gProtein: 5gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 6gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 84mgSodium: 141mgPotassium: 79mgFiber: 1gSugar: 1gVitamin A: 159IUCalcium: 43mgIron: 1mg
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    Emma, Creator of Together to Eat
    Hi, I’m Emma

    Welcome to my family food blog. Together to Eat is pretty new, I launched it just back in May. I create meals for parents who love food and eating together. I carefully consider how each meal can be shared with children of all ages. So whether you have a baby or a teenager, my meals can work for you. I hope my recipes can grow with your family, as they are with mine.

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