How to Make Proper Bostin' Yorkshire Puds

Here is a great family recipe for good old fashioned Yorkshire Puddings. This recipe has never let me down, if you follow it to the letter!

Quick, easy and fun to make!

Great for a Sunday Roast!

But, also try with vanilla ice-cream and golden syrup (I call it the heart attack in a bowl). I can hear your errs and ewws already, but trust me, try it and I defy you to tell me it doesn't taste lush!  

Enjoy! 

Step 1: Ingredients & Tools

Ingredients                                                                                      Tools
You will need:                                                                                  You will need:

140g of Plain White Flour                                                             12 Hole Muffin / Cupcake Tray
4 Medium-Large Eggs                                                                  1 Large Mixing Bowl
200ml Milk                                                                                       1 Whisk
Sunflower Oil                                                                                  1 Set of Measuring Scales
                                                                                                          1 Measuring Jug
                                                                                                          1 Ladle or Spoon 

Step 2: Preheating the Oven

First off, preheat your oven to 230°C or 210°C fan or gas mark 8.

Then grab your 12 hole cupcake tray and pour a little sunflower oil into each hole (enough to cover the bottom). 

Next swish it round so they all coated evenly with the oil.

Finally pop that in the currently preheating oven, until you are ready to pour the mixture into the tray. 

Step 3: Making the Batter

Firstly, grab your scales and your bowl and then tip 140g of plain white flour into the bowl.

Next make a small well in the centre of the flour and crack 4 eggs into that well - making sure to take out any accidental eggshell.

Now start whisking, it should produce a lumpy batter, but don't worry that'll all change as we introduce the milk.

Step 4: Adding the Milk

Now lets add the milk.

Start off by measuring out 200ml of milk.

Next we're going to gradually add it.

Add a third and whisk.

Add another third and whisk.

Pour the last part of the milk into the batter and do a final good whisk to get rid of the lumps. You can add in a pinch of salt and pepper if you wish.

This should leave you with a nice runny batter.

Step 5: Pouring the Batter

Now take your cupcake tray out of the oven, leaving the oven on to carry on preheating. 

Now lets start to pour the Yorkshire pud mix into the tray. 

Carefully and evenly take your ladle or spoon start pouring it into the tray, filling them to just above the top. If the oil is hot enough, it should form a little lip around the sides of the batter, this is important because this is what gives your puds their final shape. 

Step 6: The Cook

Okay so by now, our oven should be heated to the right temperature and our tray is filled with batter. 

Next comes The Cook. 

Pop the tray into the oven and DO NOT DISTURB for 20-25 minutes. I usually do mine for 23 minutes.

If you do open that oven door for any reason, you will end up with weird pancakes and we want fabulous tall fluffy and crisp Yorkshire Puddings.

Step 7: Voila!

The timers up, 20 -25 minutes has passed and the they have undisturbed during this time. 

Lets take them out of oven and see what we've got shall we?

Voila! 

Fluffy at the bottom, crispy around the sides and utterly scrumptious Yorkshire Puddings. 

If you'd like to experiment try whacking in a stock cube with the batter, so if you're having beef for your Sunday dinner, pop in a beef stock cube etc.

Hope you've enjoyed this instructable and happy baking!