Yorkshire puddings
35 min · 4 g protein · 81 cals / serving
Tall, crisp-edged Yorkshire puddings with soft, eggy middles, for the Christmas roast or any Sunday. Extra egg whites and a third of a teaspoon of hot oil per hole keep them tall and crisp-edged, and the two rules that never change still apply: rest the batter, and pour it into smoking-hot fat.
Ingredients
- 1 cup + 1 tbsp all-purpose flour, plain flour
- 1/3 tsp salt
- 3 large eggs
- 3 large egg whites, or 100 g carton egg white
- 3/4 cup + 1 tbsp skim milk, skimmed
- 1 1/3 tbsp canola oil, rapeseed or sunflower oil
- a grind black pepper
Steps
- Put the flour, salt and pepper in a jug or bowl and make a well. Add the eggs and egg whites and whisk into the flour, then gradually whisk in the milk until you have a smooth batter like thin cream with no lumps. Rest it for at least 30 minutes at room temperature, or up to a day in the fridge (take it out 30 minutes before baking).
- Heat the oven to 445°F (410°F fan, 450°F). Put 1/3 tsp of oil in each hole of a 12-hole muffin tin (a non-stick tin is essential), tilt to coat the base, and heat the tin on the top shelf for 10 minutes, until the oil is smoking hot.
- Whisk the batter once more. Working quickly with the tin on the open oven door or on the hob, pour the batter into the holes until each is about half full; it should sizzle as it goes in.
- Bake for 20–25 minutes without opening the oven door, until risen, deep golden brown and crisp at the edges. Serve straight away.
Good to know
Why didn't mine rise?
Almost always the fat was not hot enough, or the door was opened early. The oil must be smoking before the batter goes in, and the oven door stays shut for at least 20 minutes. Rested batter at room temperature rises best.
Can I use whole milk and beef dripping?
Yes, for the classic Sunday-lunch flavour: beef dripping gives a meatier taste and whole milk a little more richness. Use 1/2 tsp of dripping per hole, at about 23 instead of 27.
Can I make them ahead?
Bake, cool and freeze them in a bag for up to a month. Reheat from frozen at 390°F (355°F fan, 400°F) for 5–6 minutes; they crisp up again.
Per
- Calories
- 207
- Protein
- (22%)
- 11 g
- Fat
- (33%)
- 8 g
- Carbohydrates
- (44%)
- 23 g
- of which sugar
- 2 g
- Fiber
- 1 g
- Sodium
- 261 mg
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Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 967 kcal goes into the pot and 599 g of ingredients comes out as about 467 g of food: 207 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.