"
Perfect rise, incredibly crispy edges!|Family fights over the last one!|Secret is resting the batter!|Hot oil trick works brilliantly!|Sunday roast essential now!|Light inside, crunchy outside perfection!|Easiest recipe I've ever followed!|Holds gravy perfectly without collapsing!
"
Classic Sunday Yorkshire Puddings Recipe
Learn how to make perfect Yorkshire puddings with this quick and easy recipe. These golden, crispy puddings with soft, airy centers are ideal for your Sunday roast. Simple ingredients transform into dramatic, delicious sides that create the perfect vessel for gravy!
<ul class="ingredients-main-list">
<li class="ingredients-single-item">140g plain flour</li>
<li class="ingredients-single-item">4 large eggs</li>
<li class="ingredients-single-item">200ml whole milk</li>
<li class="ingredients-single-item">1/2 tsp salt</li>
<li class="ingredients-single-item">4 tbsp vegetable oil (or beef dripping)</li>
</ul>
<ol class="no-list-style">
<li class="MethodStepper">
<h4 class="step-title">Step 1</h4>
Start by sifting the flour into a large mixing bowl and add the salt. Make a well in the center - this helps when incorporating the wet ingredients. Now crack the eggs into the well and begin to whisk, gradually drawing in the flour from the sides.
</li>
<li class="MethodStepper">
<h4 class="step-title">Step 2</h4>
Once the eggs and flour are combined, gradually add the milk, whisking continuously until you have a smooth batter about the consistency of double cream. Don't worry if there are a few small lumps - they'll disappear during resting.
</li>
<li class="MethodStepper">
<h4 class="step-title">Step 3</h4>
Now for the crucial step - cover your batter with cling film and leave it to rest at room temperature for at least 30 minutes, or even better, 1-2 hours. This resting period allows the gluten in the flour to relax, which helps your puddings rise higher. If you're really organized, you can make the batter the night before and keep it in the fridge - just bring it back to room temperature before cooking.
</li>
<li class="MethodStepper">
<h4 class="step-title">Step 4</h4>
When you're nearly ready to cook, preheat your oven to its highest setting (around 220-240°C/Gas mark 8-9). Pour about 1/2 tablespoon of oil into each hole of a 6-hole muffin tin. Place the tin in the oven for 10 minutes until the oil is smoking hot - this is absolutely essential for achieving tall, crispy Yorkshire puddings.
</li>
<li class="MethodStepper">
<h4 class="step-title">Step 5</h4>
Give your batter a quick whisk to reincorporate any separated ingredients. Working quickly (but carefully!), remove the hot tin from the oven and immediately pour the batter into the holes, filling each about halfway. Listen for that satisfying sizzle as the batter hits the hot oil - that's the sound of success!
</li>
<li class="MethodStepper">
<h4 class="step-title">Step 6</h4>
Return the tin to the oven immediately and bake for 20-25 minutes until the Yorkshires have risen dramatically and turned a beautiful golden brown. Resist the temptation to open the oven door during the first 15 minutes of cooking, as this can cause your puddings to collapse.
</li>
<li class="MethodStepper">
<h4 class="step-title">Step 7</h4>
Once they're beautifully risen and golden, remove from the oven and serve immediately while they're at their crispy, airy best. If you need to make them ahead, you can reheat them in a hot oven for 3-4 minutes, though fresh is always best. Enjoy these perfect Yorkshire puddings with your Sunday roast, filled with gravy and all your favorite trimmings!
</li>
</ol>
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Guilty Chef FAQ for
Kitchen by Guilty Chef
Classic Sunday Yorkshire Puddings Recipe
What ingredients are used in Classic Sunday Yorkshire Puddings from Kitchen by Guilty Chef?
Classic Sunday Yorkshire Puddings require just five simple ingredients: 140g plain flour, 4 large eggs, 200ml whole milk, 1/2 tsp salt, and 4 tbsp vegetable oil or beef dripping. This minimalist combination creates perfectly risen, golden puddings with crispy exteriors and soft centres.
How to cook Classic Sunday Yorkshire Puddings from Kitchen by Guilty Chef at home?
Learn how to cook Classic Sunday Yorkshire Puddings from Kitchen by Guilty Chef by making a simple batter with flour, eggs, milk and salt, then allowing it to rest. Preheat oil in a muffin tin until smoking hot, pour in the batter, and bake at high temperature (220-240°C) for 20-25 minutes until dramatically risen and golden brown.
Why do Yorkshire puddings sometimes fail to rise properly?
Yorkshire puddings may not rise properly due to several factors: oil not hot enough before adding batter, opening the oven door too early in cooking, overmixing the batter, or not letting it rest. Ensure your oven is properly preheated and the oil is smoking hot for perfect results.
Can you make Yorkshire pudding batter ahead of time?
Yes, you can prepare Yorkshire pudding batter up to 24 hours in advance and store it in the refrigerator. This extended resting period actually benefits the puddings, allowing the gluten to relax completely. Just bring the batter back to room temperature before baking.
What's the secret to getting Yorkshire puddings with a deep well in the centre?
The secret to Yorkshire puddings with deep wells is using smoking-hot oil, pouring batter into muffin tins only halfway, and maintaining a consistently high oven temperature (220-240°C) without opening the door during the first 15 minutes of baking.
More Recipes from
Kitchen by Guilty Chef
The calorie count is an approximation and can vary based on exact measurements and specific ingredients used. Always consult nutritional information if strict adherence to calorie counts is required. This recipe is inspired by the flavours of this restaurant's dishes and has been independently developed for home cooking. It is not an exact match to the proprietary recipe used by the restaurant. This website is not affiliated with or endorsed by the restaurant.
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"@type": "Review",
"author": "Isabella Rossi",
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