Hairy Bikers Yorkshire Puddings

This easy Hairy Bikers Yorkshire Puddings recipe is a quick and delicious side dish perfect for any meal. With crispy edges and a soft, airy centre, it’s made with simple ingredients like flour, eggs, and milk. You can easily customise with your favourite fat, making it a versatile and tasty addition to your table.

Ingredients Needed

• 125g all-purpose flour
• 240ml whole milk
• 3 large eggs1
• 1/2 teaspoons kosher salt
• 60ml fat of choice (vegetable oil, bacon fat, beef drippings) or 30g melted unsalted butter mixed with 30ml vegetable oil

How To Make Yorkshire Puddings

1. Prepare the batter: In a medium bowl, whisk together 125g of flour, 240ml of whole milk, 3 eggs, and 1 1/2 teaspoons of kosher salt until smooth. Set aside to rest for at least 20 minutes.
2. Heat the oven: Remove all the racks from the oven except one, positioning it in the lower third. Preheat the oven to 230ºC (450ºF). Pour 60ml of oil or fat into a 25cm oven-safe skillet, or 1 teaspoon into each well of a 12-well muffin tin. Alternatively, place 2 teaspoons of fat into each well of a 6-well popover pan.
3. Heat the pan: Place the skillet or muffin tin in the oven for 5 minutes to heat both the oil and the pan.
4. Add the batter: Carefully remove the hot skillet or muffin tin from the oven. Whisk the batter again, then pour it into the skillet, or divide it between the wells of the muffin tin.
5. Bake: Return the skillet or pan to the oven. Bake for 25 minutes for the skillet, or 20-25 minutes for individual puddings, until they are puffed, deep golden brown, and crisp to the touch. Do not open the oven door during the baking time.
6. Serve: Serve the Yorkshire puddings immediately from the skillet or remove them from the muffin tin and serve right away.

Recipe Tips

• Rest the batter: Allow the batter to rest for at least 20 minutes. This helps the Yorkshire puddings rise better and become fluffier.
• Preheat your pan: Make sure the oil is hot before adding the batter. This ensures the puddings will puff up and become crispy.
• Don’t open the oven door: Avoid opening the oven door during baking. This helps the puddings stay puffed and prevents them from deflating.
• Use the right fat: For crispy edges, use vegetable oil, beef drippings, or bacon fat. These fats help create a golden, crisp finish.
• Serve immediately: Yorkshire puddings are best enjoyed fresh out of the oven when they are crispy and puffed.

How To Store & Reheat Leftovers

• Refrigerate: Store leftovers Yorkshire puddings in an airtight container in the fridge for up to 2 days.
• Freeze: Freeze leftovers Yorkshire puddings  for 2 hours on a baking sheet, then move them to a freezer-safe container. To thaw, leave them at room temperature for a few hours before reheating.
• Reheating: Reheat leftovers Yorkshire puddings in a preheated oven at 180ºC for 5-10 minutes until warm and crispy.

More Recipes:

• Hairy Bikers Fondant Potatoes
• Hairy Bikers Chicken Paprika
• Hairy Bikers Pizza
• Hairy Bikers Cassoulet

Hairy Bikers Yorkshire Puddings

Author: Imen Dridi Cooking Method:Baking Cuisine:British Courses:Side Recipe Keys: H Hairy Bikers Yorkshire Puddings

Difficulty:BeginnerPrep time: 10 minutesCook time: 25 minutesTotal time: 35 minutesServings: 8 minutesCalories:120 kcal Best Season:Suitable throughout the year

Description

This easy Hairy Bikers Yorkshire Puddings recipe is a quick and delicious side dish perfect for any meal. With crispy edges and a soft, airy centre, it’s made with simple ingredients like flour, eggs, and milk. You can easily customise with your favourite fat, making it a versatile and tasty addition to your table.

Ingredients

• 125g all-purpose flour
• 240ml whole milk
• 3 large eggs
• 1 1/2 teaspoons kosher salt
• 60ml fat of choice (vegetable oil, bacon fat, beef drippings) or 30g melted unsalted butter mixed with 30ml vegetable oil

Instructions

1. Prepare the batter: In a medium bowl, whisk together 125g of flour, 240ml of whole milk, 3 eggs, and 1 1/2 teaspoons of kosher salt until smooth. Set aside to rest for at least 20 minutes.
2. Heat the oven: Remove all the racks from the oven except one, positioning it in the lower third. Preheat the oven to 230ºC (450ºF). Pour 60ml of oil or fat into a 25cm oven-safe skillet, or 1 teaspoon into each well of a 12-well muffin tin. Alternatively, place 2 teaspoons of fat into each well of a 6-well popover pan.
3. Heat the pan: Place the skillet or muffin tin in the oven for 5 minutes to heat both the oil and the pan.
4. Add the batter: Carefully remove the hot skillet or muffin tin from the oven. Whisk the batter again, then pour it into the skillet, or divide it between the wells of the muffin tin.
5. Bake: Return the skillet or pan to the oven. Bake for 25 minutes for the skillet, or 20-25 minutes for individual puddings, until they are puffed, deep golden brown, and crisp to the touch. Do not open the oven door during the baking time.
6. Serve: Serve the Yorkshire puddings immediately from the skillet or remove them from the muffin tin and serve right away.

Notes

• Rest the batter: Allow the batter to rest for at least 20 minutes. This helps the Yorkshire puddings rise better and become fluffier.
• Preheat your pan: Make sure the oil is hot before adding the batter. This ensures the puddings will puff up and become crispy.
• Don’t open the oven door: Avoid opening the oven door during baking. This helps the puddings stay puffed and prevents them from deflating.
• Use the right fat: For crispy edges, use vegetable oil, beef drippings, or bacon fat. These fats help create a golden, crisp finish.
• Serve immediately: Yorkshire puddings are best enjoyed fresh out of the oven when they are crispy and puffed.

Keywords:Hairy Bikers Yorkshire Puddings