Yorkshire Puddings are one of my favourite British foods. These little buckets of joy are the perfect vessel for gravy so what’s not to love? I much prefer a Yorkie to a dinner roll with a roast dinner and my Muffin Tray Yorkshire Puddings are the perfect recipe for making them ahead of time, reducing cooking stress and making it possible to have them whenever you want at only a few moments’ notice. These little puffs of joy are easier to make than you might think and so much tastier than any of the options you’ll find in a grocery store. Even better – this recipe is vegetarian!
Typically a Yorkshire Pudding the size of my head has my heart, but when I’m cooking for a crowd or stocking up, the smaller option is the better choice for fitting into a freezer or feeding more people. What’s even better is that this recipe is more accessible since a muffin tray is slightly more versatile and useful than a traditional yorkshire pudding tray.
If you’re storing these in the fridge or freezer, the best bet is to leave them cool completely and then place them in a ziplock plastic bag or a sealed container of your choice. If you’re only making them a couple of hours or less in advance, you can possibly just leave them in the muffin tray and set aside until you’re ready to give them a quick blast of heat, perhaps while your main course roast meat is resting. I sometimes just turn the oven off while resting a roast chicken and pop recently cooked Yorkshire Puddings in to warm up in the residual heat left in the oven. Let’s get started!
Ingredients
- 150g plain flour
- Pinch of salt
- 3 large eggs
- 200ml whole milk
- 50ml water
- Sunflower oil for cooking
Method
- In a mixing bowl (preferably one with a pouring spout if you have one), mix together the flour, salt and eggs with a wire whisk until they form a thick paste.
- Add about 1/3 of the milk and continue whisking until the mixture is smooth. Add the rest of the milk as well as the water and keep stirring with the whisk until super smooth and well combined. It should resemble a thin pancake batter. Pour this into a jug or a large measuring cup if your mixing bowl doesn’t have a pouring spout and set in the fridge if you have time to rest for 15-30 minutes. If you don’t have time, don’t worry – it only improves them, but it’s not a dealbreaker.
- Turn the oven on to 220°C / 200°C Fan / 425°F and pour a little oil into each cup of a 12 hole muffin tin. Carefully place the muffin tray into the oven and leave it there to heat up the oil as it preheats. The tray for the next step is ready when the oil is smoking hot.
- When the tray is ready, carefully remove it from the oven – be careful here as that oil is piping hot. Close the oven door quickly as you want to keep the heat in.
- Carefully pour the batter into the cups of the muffin tray quickly while the oil is still hot and sizzling and then return the tray to the oven. The batter should be divided evenly between all the muffin cups, filling them each about 2/3 to 3/4 full.
- Return the tray to the oven on the middle rack and bake for 25 to 30 minutes. Don’t prematurely open the oven – leave them to do their magic for at least 25 minutes. Serve hot or see reheating instructions below.
Make Ahead & Reheating Instructions
Make ahead and store in the fridge for up to 3 days or in the freezer for 3 months.
- Reheat From Frozen: Place in a baking tray and bake in a preheated oven at 220°C / 200°C Fan / 425°F for 8 to 10 minutes or until crispy and hot.
- Reheat From Chilled: Place on a baking tray and bake in a preheated oven at 200°C / 180°C Fan / 400°F for 5 to 7 minutes or until crispy and hot.
Click here to see more side dish recipes to try from ashleylaurenturner.com!
