Yorkshire Puddings | Abel & Cole
Yorkshire Puddings
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Prep: 5 mins
Cook: 40 mins
Roast dinners and Yorkies go together like, well, roast dinners and Yorkies. This foolproof recipe makes the best ever gravy-soakers. Essential, easy and delicious.
This recipe is a:
See this week's box.
118 kcal
(per portion)
Ingredients you'll need
  • 150g plain flour
  • 4 eggs
  • 250ml full cream milk
From your kitchen
  • Sea salt
  • 4 tbsp olive or rapeseed oil
You'll need
  • Measuring jug
  • 12-hole muffin tin or small roasting tin
Step by step this way
  • 1.

    Sift the flour into a bowl with a pinch of salt. Crack in the eggs and whisk together till smooth. Slowly pour in 250ml milk, whisking constantly, till smooth. Pour the mix into a jug and set aside for at least 30 mins-1 hr.

  • 2.

    Preheat your oven to 200°C/ Fan 180°C/Gas 6. Divide 4 tbsp oil between 8 holes of a deep 12-hole muffin tin. Pop the tin into the oven for 10-15 mins to heat the oil.

  • 3.

    Take the warm tin out of the oven. Pour the batter into the 8 holes. Slide the tin back into the oven and bake for 25-30 mins, till the Yorkshire puddings are risen and golden, then serve.

  • Tip

    No muffin tin?
    You can also use a shallow 12-hole fairy cake tin or a small roasting tin instead. If you’re using the fairy cake tin, just follow the recipe above but make 12 smaller Yorkies. To use a roasting tin, add the oil, heat it up then pour in all the batter and bake.