Ah, Yorkshire puddings. There’s just something about them — those golden, puffy little clouds of joy that sit proudly next to a slab of roast beef and drown so beautifully in gravy. I don’t care how many times I’ve made them, I still press my nose against the oven door to watch them rise like it’s some kind of culinary miracle.
I learned how to make Yorkshires standing next to my mum, who’d always say, “Don’t you dare open that oven!” And she was right — one gust of cold air and down they’d go, flat as pancakes. So now, every Sunday, I channel her bossy kitchen spirit, whip up this Hairy Bikers version (it’s bang-on), and try not to peek too early.
They’re simple, really — just a few basic ingredients — but when you get them right? Puffed, golden, crisp on the outside, soft and custardy in the middle. I’ve had friends lick the plate. No shame.
Why You’ll Love It
- Big rise, minimal fuss: No baking degree required — just hot oil and a good batter.
- Crunchy edges, soft middles: Basically the Yorkshire pudding dream combo.
- Make-ahead friendly: You can prep the batter days in advance (yes, really).
- Goes with everything: Sunday roast? Sure. Leftover stew? Even better.
- Only six ingredients: You probably already have them knocking about.
- Freeze like a charm: Make a double batch and freeze ‘em for roast emergencies.
Ingredients
- 4 large eggs (200g)
- 150g all-purpose flour (about 1 cup + a spoon)
- 175g whole milk (¾ cup)
- 25g water (about 1 tbsp + 2 tsp)
- 2g kosher salt (about ½ tsp)
- 100ml beef drippings, lard, or veg oil (about ½ cup)
How to Make It
Whisk it like you mean it:
In a big mixing bowl, whisk the eggs, flour, milk, water, and salt until smooth. No lumps, no drama. It should pour like thick cream.
Let it rest — trust me:
Set the batter aside for at least 30 minutes (room temp is fine). If you’ve got time, chill it overnight. The rest helps everything puff beautifully.
Get that oven blazing:
Heat your oven to 230°C (450°F). Put a little fat into each cup of your tray — enough to cover the bottom — and place the tray in the oven. It needs to get smoking hot.
Pour, quickly and carefully:
Once the oil is properly hot (you should see a shimmer or slight smoke), pull the tray out, pour the batter in fast — about halfway up each well — and get it back in the oven immediately.
Bake and do not open the door:
Let them bake undisturbed. Small ones need about 15 minutes, big ones around 25. They should be towering, golden, and crisp at the top. Don’t open the oven early. Just don’t.
Common Mistakes and How to Dodge Them
Why didn’t they rise?
Your oil wasn’t hot enough. It needs to sizzle the moment the batter hits.
Mine stuck to the pan!
Make sure the tins are greased properly and preheated. Cold oil = sticky disaster.
They were flat and sad-looking.
Could be too much batter or not enough air. Don’t overfill the tins, and give the batter time to rest.
They deflated after baking.
That’s normal — they puff up dramatically and settle a bit. As long as they’re crisp and hollow, you’re golden.
Storage and Reheating
- Fridge: Store cooled puddings in an airtight container for up to 3 days.
- Freezer: Let them cool, then freeze in a single layer. Once frozen, chuck in a bag for up to 3 months.
- Oven: Reheat at 180°C (350°F) for 5–7 mins — they crisp up like new.
- Toaster oven: My favourite lazy hack — 2–3 mins until hot and crunchy again.
Frequently Asked Questions
Are Yorkshire puddings meant to be sweet or savoury?
Savoury — always. They’re for gravy, not jam. Though… no judgment.
Can I make one big one instead of individual ones?
Absolutely. Use a larger dish, same batter, and bake a bit longer. It’ll puff beautifully.
What’s the perfect batter texture?
Thick but pourable — like double cream or slightly runny pancake batter.
Why use beef drippings instead of oil?
Drippings add mega flavour. But if you don’t have any, a neutral oil works just fine.
Nutrition Facts (Per Serving):
- Calories: 100 kcal
- Fat: 5g
- Carbs: 10g
- Protein: 3g
- Sugar: 1g
- Sodium: 100mg
More Hairy Bikers Recipe:
Hairy Bikers Yorkshire Puddings
Description
Tall, golden, and crisp Yorkshire puddings — the perfect companion to any roast dinner, made with pantry staples and zero fuss.
Ingredients
Instructions
- Whisk eggs, flour, milk, water, and salt until smooth.
- Let the batter rest 30 mins (or overnight for best rise).
- Preheat oven to 230°C and heat oil in tin.
- Pour batter into hot oil (½ full), then bake.
- Don’t open the oven — bake 15–25 mins till puffed and golden.
Notes
- Batter can be made up to 3 days ahead.
- Always pour into smoking hot oil.
- Don’t overfill your tins — they need space to rise.
- Use beef dripping for a rich, traditional flavour.