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Puffy, billowy, creamy, crispy Yorkshire puddings

By Nancy Anne Harbord

Butternut squash Wellington with halloumi from How to Cook Halloumi cookbook by Nancy Anne Harbord. A colourful vegetarian main course for Christmas or roast dinners, with roasted winter vegetables, Yorkshire pudding and roasted garlic sauce. By @deliciouscratch | deliciousfromscratch.com

It’s time for Yorkshire puddings – eggs, flour and milk baked glorious, puffy, golden unison.

I learned from Serious Eats that resting the batter overnight dramatically improves flavour and rise. Having tested this, I heartily agree. If I don’t make it the night before, I at least try and make it on the morning of the dinner, resting covered in the fridge. The rise is incredible!

Traditionally served with a roast dinner (some lovely veggie versions – Mushroom and Stilton Wellington or Butternut Squash and halloumi Wellington), but I have been known to eat a whole plate of Yorkshire puddings as a meal. Hmmmmm….

Print Recipe

Puffy, billowy, creamy, crispy Yorkshire puddings

Eggs, flour and milk baked glorious, puffy, golden unison. Traditionally served with a roast dinner, but great as a veggie side dish.
Prep Time5 minutes mins
Cook Time20 minutes mins
Total Time25 minutes mins
Servings: 6

Ingredients

  • 3 large eggs
  • 150 g whole milk
  • 130 g plain flour

Instructions

  • Blend all ingredients with ½ teaspoon flaky salt and rest for as long as possible. Resting overnight radically improves the flavour, texture and rise of the pudding.
  • When ready to cook, preheat the oven to 220°C and arrange an oven shelf near the top. Add your pudding containers, each with a little drizzle of oil. After about 10 minutes, carefully remove and distribute the batter, filling the hot containers about three-quarters full. Bake until very well risen and crispy, 15-20 minutes (do not open the oven while they are cooking).

Ingredients: Eggs, Flour, Savoury

Nancy Anne Harbord

Welcome! I'm Nancy. I specialise in fresh, colourful dishes that show just how wonderful vegetarian food can be. I work as a food photographer, food stylist, prop stylist, recipe developer and chef – See my portfolio

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