Classic Yorkshire Pudding
Yorkshire Puddings are the crown jewel of a proper British Sunday roast. Crispy edges, soft centers, and that unmistakable golden rise make them irresistible. With Bodrum Wheat Flour and Bodrum Fine Himalayan Salt, you can easily make this timeless favorite at home.
This recipe has been perfected to give you light, airy puddings with minimal effort. Ideal for family dinners and special Sunday roasts.
Ingredients
- 1 cup Bodrum Wheat Flour
- 1 cup milk
- 3 large eggs
- ½ tsp Bodrum Fine Himalayan Salt
- 2 tbsp vegetable oil or beef drippings
Instructions
- Preheat your oven to 220°C (425°F). Place a muffin tin in the oven with a little oil or beef drippings in each cup.
- In a bowl, whisk together flour, salt, milk, and eggs until smooth. Let the batter rest for 10–15 minutes for best rise.
- Carefully remove the hot tin, pour the batter into the cups halfway, and return to the oven immediately.
- Bake for 20–25 minutes until golden and puffed. Do not open the oven while baking to avoid collapsing.
- Serve straight away with your Sunday roast and gravy for maximum crunch and flavor.
Chef Tips
- Make sure the oil is smoking hot for perfect rise.
- Let the batter rest to relax gluten and ensure light, airy puddings.
- Try a pinch of nutmeg or black pepper for a subtle flavor twist.
- Serve immediately — Yorkshire puddings deflate if left too long.