If you take nothing else from this website, let these moreish savory parcels be sole my gift to you.
These melt-in-the mouth puffs are a staple of our Sunday Roast Dinner.
Any roast without these Yorkies is seriously lacking.
![](https://escape.farm/wp-content/uploads/2023/10/Y-puds-2.jpg)
The recipe easily makes 24, which just about does us lot (a family of 6).
Any extra batter can be used to make additional puddings–if trays and oven space allows. I will often pour any left over batter into a thin cake tin, to make something of a toad in the hole (minus the toad).
![](https://escape.farm/wp-content/uploads/2023/10/y-pud-3.jpg)
Be sure to preheat the oil enough before pouring in the batter, this is key to a crisp pud and decent�rise. And don’t open the oven door until the puds are ready, else they’ll risk deflating.
Yorkshire Puddings
Course: CookServings
6
servingsPrep time
3
minutesCooking time
25
minutesTotal time
28
minutesA genuinely moreish savory side.
Directions
- Preheat the oven to 430F (220C)
- Drizzle a little oil evenly into a 12-hole non-stick muffin tray
- Place the tray in the oven for 10 minutes to heat the oil
- Add the flour to a bowl and mix in the eggs until smooth
- Gradually add the milk and beat until lump-free
- Season with the salt and pepper
- Remove the heated tray from the oven
- Carefully pour the batter mixture evenly between the 12-holes
- Place the tray back into the oven for 20-25 minutes, or until the puddings have puffed up and turned a beautiful golden brown
- Serve piping hot
Notes
- Be sure to preheat the oil enough before pouring in the batter � this is key to a crisp pud and decent rise.