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Recipes

Yorkshire Puddings

Master the art of the Yorkshire pudding with Smeg. Follow our easy recipe to bake golden, fluffy puddings in your Smeg oven—perfect for any Sunday roast or festive celebration.

Ingredients

150g of plain flour
4 eggs, at room temperature
200ml of whole milk
Sunflower oil
Makes 12 large Yorkshire puddings

Method

Heat the oven to 220°C.
Whilst the oven is preheating, drizzle a small amount of sunflower oil into the base of a 12-hole non-stick muffin tin and place into the oven to heat through.
To make the batter, tip the plain flour into a bowl and add the eggs; beat until smooth using the Smeg Hand Mixer with the beater attachment.
Gradually add 200 ml of whole milk, a little at a time, beating, ensuring the batter is lump-free. Season with salt and pepper.
Pour the batter into a jug; ensure to remove the muffin tin from the oven; ensure the oil is piping hot. Pour the batter into the holes.
Place the tins back into the oven and leave for 20-35 minutes. Do not open the oven door until the puddings have puffed up and are golden brown.
Serve immediately.

Top Tips!

Don’t be tempted to open the oven door! It can cause the Yorkshire Puddings to collapse.
Rest the batter—let the batter rest for at least 30 minutes; this allows the gluten to relax, leading to a lighter texture.
Ensure the oven is nice and hot; Yorkshire puddings thrive off high heat.