This Thermomix Yorkshire Pudding recipe gives you light fluffy Yorkshire puddings that will take pride of place on your dinner table.
My dad was a Yorkshireman and this recipe is based on one handed down through our family over the generations.
My Yorkshire grandma taught my mum to make Yorkshire puddings and when my mum asked her how much milk to add, the answer was "til it looks right".
Fast forward several years and my mum taught me how to make Yorkshire puddings, and when I asked her how much milk to add, the answer was... you guessed it, "til it looks right"!
Well I'm not going to share a recipe with "til it looks right" in it, and so I have measured out everything I use to make it 'look right' and share it with you here.
I am sure that my Yorkshire grandma would be highly disapproving at this accurate measuring nonsense - and now that I have converted it to make the batter in the Thermomix, I am sure she is vigorously turning in her grave.
Nonetheless, I am very happy with the results of this recipe and I'm sure you will love them too.
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What are Yorkshire Puddings?
Yorkshire puddings are a side dish made from baking batter in a hot oven until they puff up and turn golden brown. They are typically served to accompany a Sunday roast dinner, especially roast beef, and enjoyed smothered in gravy.
They are similar to popovers or savoury dutch pancakes.
Love Yorkshire Puddings? You may also like Toad in the Hole (Sausages baked in Yorkshire Pudding batter).
Ingredients for Yorkshire Puddings
The beauty of Yorkshire puddings is that you should have all the ingredients in your pantry or fridge anyway. You will need:
- Plain flour (NOT self-raising)
- Milk - full fat milk is best
- Oil/Dripping/Lard - traditionally Yorkshire puddings are cooked using the dripping from the roast beef. Lard would be a good substitute if you don't have any dripping, although I tend to use canola oil as that is what I always have in my pantry. (sorry Grandma)
How to Make Yorkshire Puddings
Making Yorkshire pudding batter in the Thermomix is super easy - you literally just add the ingredients (flour, eggs and milk) and mix for 20 seconds.
Now set the batter aside to rest for at least 30 minutes to an hour. Several hours is ok too, but then keep it in the fridge.
Now you need to make sure your oven is HOT before you begin. If you have been cooking a roast dinner, turn the oven heat up once you remove the meat from the oven. You want it to be around 220C / 430F.
Next you need to get your muffin tins hot. Pour a drop (½ tsp) of oil/dripping into the bottom of each muffin tin and put it in the oven to heat up for around 15 minutes. You want those tins to be smoking hot.
Now remove the tray from the oven and pour in the batter to each muffin hole. If the tin is hot enough, it should sizzle a little as you pour in the batter. You want them to be around ¾ full.
Now put them back in the hot oven, close the door and keep it closed for around 20 - 25 minutes until they are risen and golden brown.
Top Tips for Perfect Yorkshire Puddings
Making Yorkshire Puddings is really pretty easy - BUT they are notorious for not turning out right.
Here are a few tips to help you make perfect Yorkshire puddings that are light and fluffy and rise beautifully.
- Only use Plain Flour (all-purpose flour). This is no time for self-raising flour.
- Let the batter rest for at least 30 minutes to an hour before you make them. Some Yorkshire families swear by making the batter in the morning and leaving it in the fridge for several hours until needed. I usually leave it for at least an hour.
- The oven needs to be HOT before you put the Yorkshire puddings in. If you are making a roast, crank up that heat at the end to make it hotter before adding the Yorkshire puddings.
- The oil in the muffin tin needs to be smoking hot before you add the batter. It should sizzle a little when you pour in the batter. Heat them in the hot oven for around 15 minutes before adding the batter.
- Use the right fat/oil. Traditionally you would use the dripping from the roast beef in the bottom of the muffin tin. If you don't have this, you can use lard, goose fat or oil such as canola oil or vegetable oil. You need an oil with a high smoking point. There is a time and a place for olive oil, and this is not it.
- Have your batter in a jug to make it quick and easy to pour into the muffin tins.
- Keep the oven door closed while they cook. Don't be tempted to keep peeking to see if they have risen.
FAQs and Top Tips
Yes you can freeze Yorkshire puddings. Wait for them to cool completely then pop them in a freezer bag. Make sure they have plenty of room in the freezer so they don't get squashed. They will keep in the freezer for up to a month.
You can reheat Yorkshire puddings from frozen, no need to defrost first. Place them on a baking tray or muffin tray and reheat in a hot oven for around 5 minutes.
Yes you can freeze uncooked batter. Pour it into a freezer bag, squeeze out any air and store in the freezer for up to one month. Defrost overnight in the fridge or in a bowl of warm water when you are ready to use it.
You can make the batter up to 24 hours before you need it. Cover it and keep in the fridge until you are ready to use it.
Yorkshire puddings are definitely best eaten fresh out of the oven. However, they will keep in an airtight container or bag in the fridge for 2-3 days. To reheat, place them on a baking tray in a hot oven for 3-4 minutes.
Yorkshire puddings should be reheated in a hot oven. Do not be tempted to reheat them in the microwave! They will shrink and go soggy and rubbery.
Pin it for Later!
- 140g flour
- 3 eggs
- 200g milk
- Oil for cooking (see note)
- Add all the ingredients to the Thermomix bowl. Mix for 20 seconds / speed 4. Transfer to a jug, cover and set aside for at least 30 minutes to an hour. Refrigerate if leaving for longer than an hour.
- Increase oven temperature to 220 C / 430 F.
- Pour ½ teaspoon of oil into the bottom of each hole of the muffin tin. Place in the hot oven to heat for 15 minutes.
- Carefully remove the muffin tray from the oven and pour in the batter to ¾ fill each muffin compartment.
- Immediately return the tray to the hot oven and cook for 20-25 minutes with the door firmly closed throughout until the Yorkshire puddings have puffed up and turned golden brown. Serve immediately.
1. Oil for cooking - traditionally you would use the dripping from the roast beef in the bottom of the muffin tin. If you don't have this, you can use lard, goose fat or oil with a high smoking point such as canola oil or vegetable oil. I tend to use canola oil.
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Amount Per Serving: Calories: 95Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 57mgSodium: 31mgCarbohydrates: 12gFiber: 0gSugar: 1gProtein: 4g