Ah, you’re after Yorkies — short for Yorkshire puddings, the classic British side dish that’s golden, puffy, and hollow in the middle. Traditionally served with roast beef and gravy, they’re crisp on the outside and airy inside — perfect for soaking up sauces.
Here’s a tried-and-true recipe to make perfect Yorkshire puddings every time:
🥚 Traditional Yorkshire Puddings (Yorkies)
🕒 Time:
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Prep: 10 minutes
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Rest: 30 minutes (optional, but better rise)
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Bake: 20–25 minutes
🍽 Yields: 12 medium puddings
🧾 Ingredients:
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1 cup (120g) all-purpose flour
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1 cup (240ml) whole milk
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3 large eggs
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½ tsp salt
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Beef drippings, vegetable oil, or lard (about 1 tsp per muffin cup)
👨🍳 Instructions:
1. Make the batter:
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In a bowl, whisk together eggs, milk, and salt.
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Gradually whisk in flour until smooth and lump-free.
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Let the batter rest for 30 minutes (or up to 1 hour at room temp). This helps them rise better.
2. Preheat oven and tins:
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Preheat your oven to 450°F (230°C).
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Place a small amount (about 1 tsp) of beef drippings or oil into each cup of a 12-hole muffin tin.
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Put the empty tin in the oven for 10 minutes until the oil is very hot and sizzling.
3. Add the batter:
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Carefully pour the batter into the hot oil, filling each cup about ⅔ full. You should hear a sizzle — that’s good!
4. Bake:
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Bake for 20–25 minutes WITHOUT opening the oven door.
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They’re done when puffed up and deep golden brown.
5. Serve immediately:
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Best served hot, with gravy or as part of a roast dinner.
🍽 Tips:
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Don’t open the oven door early — it can cause them to deflate.
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Use room temperature ingredients for better rise.
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For extra crispy Yorkies, bake an additional 5 minutes after they puff.
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Want them giant? Use a jumbo muffin tin or a roasting pan for one large Yorkshire pudding to slice and serve.
