Yorkshire puddings

A great Yorkshire pudding will elevate any roast dinner. And they're cheap and easy - just flour eggs, milk and salt.

Don't buy into any complex recipes requiring overnight resting, or iced sparkling water (I've seen some weird ideas from chefs who can't make their Yorkshires work).

Just keep it simple.  

Recipe below the video.

 Makes 6-8 large Yorkshires (depending on your tins)

3 eggs

150g flour

410ml milk (you may need a touch more or less). 


Oil for tins. 

- Preheat oven to 210c

- Whisk together the flour and eggs until you have a stiff paste. Add the milk a little at a time, whisking all the while to keep the batter smooth. The final consistency should be thin, like single cream. 

- Add a very generous pinch of salt and give it a final whisk. Leave to rest for at least 20 minutes while you preheat your Yorkshire pudding tins. 

- Fill the tins as high as you like with batter. The more batter you put in, the larger the Yorkshires will be. Carefully transfer to the oven and leave to bake for around 25 minutes. Don't open the oven door for the first 15 minutes or they'll collapse. 

- Although these are best eaten straight away, they're also good if you cook them ahead of time and reheat them for 5 minutes when you need them. This can take away a bit of the stress if you're making a roast dinner. 


For assistance with your restaurant, event, or to discuss collaborating on videos - you can get in touch here