How long does it take to make Yorkshire Pudding?
A batter of eggs, milk and flour with a pinch of salt rests for at least 30 minutes; fill muffin cups with hot fat about 3/4 full, in an oven at about 230°C (445°F), for 15–20 minutes.
1 hr 6 minTotal
14 minActive time
52 minSetting
Step by Step
| # | What to do | How long |
|---|
| 1 | Mix the flour, eggs, milk and salt into a thin, smooth batter, and let it rest for 30 minutes | 30 min |
| 2 | Preheat the oven to 230°C (445°F) | 12 min |
| 3 | Divide the oil among the cups of a muffin pan, a teaspoon in each cup, and heat the pan in the oven | — |
| 4 | Take out the pan and quickly pour batter into each cup | 1 min |
| 5 | Bake 20–25 minutes | 22 min |
| 6 | Serve immediately | 1 min |
How to Tell It's Done
- until the oil smokes
- until the puddings are puffed and golden
Tips
- Rested batter puffs more: the flour absorbs the liquid, and the bubbles from mixing settle.
- Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
- The oil must be smoking before the batter goes in: contact with scorching fat puffs it up at once, and in lukewarm fat it stays flat and greasy.
- Don't open the oven halfway through: cold air makes the pudding collapse before the sides have set.
Common Mistakes
- Check by the cue (until…), not just the clock: every oven bakes a little differently.
More Ways
- Heat the oil in the pan in a 220°C (430°F) oven until smoking hot, pour in the batter quickly and return to the oven right away for 20–25 minutes, until the pudding is golden and puffed.
The full recipe: Yorkshire Pudding →
Recipes with Yorkshire Pudding
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