Food & Drink The Easiest Way To Make Yorkshire Puddings Every. Single. Time.

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The humble Yorkshire pudding is a thing of eternal beige beauty, the star of a classic British roast, a doughy delight. Modern pub etiquette nowadays is to shove a Yorkshire pudding on any roast, whichever meat - and we are totally OK with that.

When making at home, things can get tricky if you don't follow the right steps and you can end up with what can only be described as the doughy equivalent of something you really don't want to find on the bottom of your shoe. 

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Yorkshire puddings should be fluffy and risen, with no undercooked or overly doughy sections, however a little bit of doughiness never hurt anyone, it's just more to get your teeth into! 

The key to the perfect Yorkshire pudding is as follows:

Allow your batter to rest

This is important. The batter should be made beforehand to allow time for it to rest, then cook your puddings while your cooked meat joint is resting.

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© Diana Miller - Getty Images Yorkshire Pudding Recipe Don't force the flour

Don't force flour in or your mixture will become overly lumpy. Instead, gradually draw in flour from around the edge.

Heat the fat first

Spoon a little fat into eight moulds of a deep muffin tin. Place the tin on a baking tray in the oven to heat. We used vegetable oil, but some people use beef dripping, goose or duck fat.

© Getty Don't fill up too much

Once the fat is hot, fill the moulds half to two-thirds full with the batter, and pop back into the oven immediately.

Equal measurements

If you're not a fan of measurements then we've got a little trick for you. Our foolproof way of making Yorkshire puddings every time is simply by using equal quantities by volume of everything. Yep, if you're not in the mood for messing about, just fill a mug, or a bowl, or even a Tupperware tub for all we care, with flour, then beaten eggs, and then milk, in equal quantities and you should have yourself a perfectly good batter.

© Getty Warm Homemade British Yorkshire Puddings Ready to Eat If however you need some concrete numbers, the measurements below will work just fine!

Yields: 8

Prep Time: 10 mins

Process Time: 20 mins

Total Time: 30 mins

© Getty Yorkshire Pudding on Baking Tray with wood and decorative festive background Ingredients

• 150 g

  plain flour

• Pinch of salt

• 4

  eggs, beaten

• 200 mL

  milk

• 60 mL

  vegetable oil

© Getty Directions

1. Pre heat oven to 240ºC (220ºC Fan).
2. Sift the flour and salt into a bowl and make a well in the centre. Pour in your beaten eggs into the well and beat until smooth.
3. Once the flour has become incorporated and the mixture has thickened, add a little milk to loosen it. Keep stirring until all the flour has been incorporated. Beat vigorously to ensure the thick mixture is smooth and then continue adding the remaining milk. Chill the batter in the fridge for at least 30 minutes to ensure the batter is well rested.
4. Meanwhile, spoon a little fat into eight moulds of a deep muffin tin. Place the tin on a baking tray in the oven to heat.
5. When the fat is hot, fill the muffin moulds about half to two-thirds full with the batter and return to the oven immediately. Cook for 20-25 minutes until well risen, a deep golden colour and crisp on the outside.
6. Remove from the oven, take each pudding out the mould and drain on a tray lined with kitchen paper, serve at once.