Equipment
Ingredients
Main
- 200 g cornflour
- 6 egg, beaten
- 300 ml milk, full-fat
- 50 ml vegetable oil
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 148 kcal
- Protein
- 5 g
- Carbohydrates
- 14 g
- Fat
- 8 g
- Fiber
- 1 g
- Sugar
- 2 g
- Sodium
- 47 mg
- Saturated Fat
- 2 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 4 g
- Polyunsaturated Fat
- 2 g
- Cholesterol
- 96 mg
- Potassium
- 111 mg
- Calcium
- 65 mg
- Iron
- 0.7 mg
- Magnesium
- 21 mg
- Phosphorus
- 109 mg
- Zinc
- 0.7 mg
- Vitamin A
- 52 mcg
- Vitamin D
- 0.8 mcg
- Vitamin E
- 1.2 mg
- Vitamin K
- 0 mcg
- Vitamin B6
- 0.1 mg
- Vitamin B12
- 0.3 mcg
- Thiamin
- 0.06 mg
- Riboflavin
- 0.17 mg
- Niacin
- 0.3 mg
- Folate
- 18 mcg
- Water
- 43 g
Sources: USDA FoodData Central
Method
Preheat the oven to 220°C (428°F).
Distribute 4ml of vegetable oil into each hole of a 12-hole muffin tin.
Place the tin in the preheated oven for 12 minutes until the oil is shimmering and very hot.
Whisk the beaten eggs into the cornflour in a mixing bowl until the mixture forms a smooth paste.
Add the milk gradually while whisking until the batter is fully combined and smooth.
Transfer the batter into a jug to allow for precise pouring.
Remove the hot tin from the oven and quickly fill each hole three-quarters full with batter, ensuring it sizzles on contact, then return immediately to the oven.
Bake for 20 minutes at 220°C (428°F) until the puddings are golden brown and risen. Do not open the oven door during this time.
Remove the puddings from the oven and serve immediately.
Chef's Notes
- Ensure your oven and oil are smoking hot before adding the batter; this is crucial for achieving a dramatic rise and crisp exterior.
- Resist the urge to open the oven door during baking, as the sudden drop in temperature can cause the puddings to collapse.
- The batter can be made ahead of time and stored in the refrigerator for up to 24 hours. Bring it to room temperature and whisk again before using.
- For extra crispiness, you can bake the Yorkshire puddings for an additional 2-3 minutes after the initial 20 minutes, as long as they are not browning too quickly.
Storage
Refrigerator: 3 days — Store in an airtight container.
Freezer: 1 month — Freeze in a single layer before transferring to a bag.
Reheating: Reheat in a 200°C (400°F) oven for 3-5 minutes until crisp.
Troubleshooting
Puddings are flat and dense
Cause: The oil or the oven was not hot enough when the batter was added.
Fix: Cannot be fixed once baked.
Prevention: Ensure the oven reaches 220°C (428°F) and the oil is shimmering before pouring the batter.
Puddings collapsed after rising
Cause: The oven door was opened during the baking process, causing a temperature drop.
Fix: Cannot be fixed.
Prevention: Keep the oven door closed for the full 20 minutes of baking.
Cultural Context
Yorkshire puddings are a quintessential British side dish, traditionally served with roast beef. Their origins date back to the 17th century, with early recipes appearing in cookbooks that describe them as 'dripping puddings' due to the fat they were cooked in. They are a staple of Sunday roasts across the UK, symbolizing comfort and tradition.
