This easy and delicious recipe for Nigella Yorkshire Pudding is the perfect addition to any roast dinner. Made with just a few simple ingredients like cornflour, eggs, and milk, these fluffy, golden puddings rise beautifully and crisp up perfectly. They’re quick to make and sure to impress!
Ingredients Needed:
- Vegetable oil for the tray
- 200 grams (2 cups) cornflour (cornstarch)
- 6 large eggs
- 300 millilitres (1¼ cups) milk
How To Cook Yorkshire Pudding:
- Preheat the Oven: Preheat your oven to 200°C fan / 220°C / 425°F.
- Prepare the Muffin Tray: Add just over 1 teaspoon of vegetable oil to each hole in a muffin tray and place it in the oven for 10–15 minutes until the oil is super hot and spitting.
- Make the Batter: In a large mixing bowl, whisk together the cornflour and eggs until smooth. Gradually add the milk, whisking in between additions. Pour the batter into a jug for easy pouring.
- Pour the Batter: Carefully remove the hot muffin tray from the oven and pour the batter into each hole until just under three-quarters full. The batter should sizzle when poured.
- Bake: Immediately return the muffin tray to the oven and bake for about 15–20 minutes until the Yorkshire puddings are golden brown and risen. Do not open the oven door during baking, as this will cause them to deflate.
- Crisp Up: Once risen, leave them in the oven for a little extra time to crisp up, which will help reduce deflation once removed.
- Serve: Remove the Yorkshire puddings from the oven and serve immediately with your favourite roast dinner.
Recipe Tips
- Use a Hot Tray: Make sure the oil in the muffin tray is very hot before adding the batter. This helps the puddings rise and become crispy.
- Whisk Thoroughly: Mix the batter well to ensure there are no lumps. A smooth batter rises better in the oven.
- Don’t Open the Oven Door: Keep the oven door closed while the puddings are baking. Opening the door lets out heat and can cause them to deflate.
- Fill the Holes Properly: Pour the batter into the muffin holes until they are just under three-quarters full. This allows space for the puddings to rise.
- Serve Immediately: Yorkshire puddings are best enjoyed straight from the oven. They can lose their crispiness if left to sit for too long.
How To Store & Reheat Leftovers
- Refrigerate: Let the leftovers Yorkshire pudding cool to room temperature. Then, put them in an airtight container and keep them in the fridge for up to 3 days.
- Freeze: You can freeze leftovers Yorkshire pudding for up to 1 month. Let them cool completely, then place them in a freezer-safe container. To thaw, take them out of the freezer and leave them in the fridge overnight before serving. Do not reheat them, as they may get soggy.
- Reheating: To reheat leftovers Yorkshire pudding , place them on a baking tray and warm them in a preheated oven at 350°F for about 5–10 minutes until they are hot and crispy. This helps maintain their texture.
Nutrition Facts
Serving Size: 1 pudding (approximately 130g)
- Calories: 130
- Total Fat: 7.2g
- Saturated Fat: 1.4g
- Cholesterol: 65mg
- Sodium: 135mg
- Potassium: 77.2mg
- Total Carbohydrate: 12g
- Dietary Fiber: 0.4g
- Sugars: 1.6g
- Protein: 4.4g
More Nigella Recipe:
- Nigella Lawson Mushy Peas Recipe
- Nigella Gooseberry Chutney
- Nigella Cauliflower Cheese
- Nigella Parmesan Biscuits
- Nigella Crumble Plum
Nigella Yorkshire Pudding
Description
Nigella’s Yorkshire Pudding is made with vegetable oil, cornflour, eggs, and milk. This delicious Yorkshire Pudding recipe creates a tasty side dish that takes about 35 minutes to prepare and can serve up to 6 people.
Ingredients
Instructions
- Preheat the Oven: Preheat your oven to 200°C fan / 220°C / 425°F.
- Prepare the Muffin Tray: Add just over 1 teaspoon of vegetable oil to each hole in a muffin tray and place it in the oven for 10–15 minutes until the oil is super hot and spitting.
- Make the Batter: In a large mixing bowl, whisk together the cornflour and eggs until smooth. Gradually add the milk, whisking in between additions. Pour the batter into a jug for easy pouring.
- Pour the Batter: Carefully remove the hot muffin tray from the oven and pour the batter into each hole until just under three-quarters full. The batter should sizzle when poured.
- Bake: Immediately return the muffin tray to the oven and bake for about 15–20 minutes until the Yorkshire puddings are golden brown and risen. Do not open the oven door during baking, as this will cause them to deflate.
- Crisp Up: Once risen, leave them in the oven for a little extra time to crisp up, which will help reduce deflation once removed.
- Serve: Remove the Yorkshire puddings from the oven and serve immediately with your favourite roast dinner.
Notes
- Use a Hot Tray: Make sure the oil in the muffin tray is very hot before adding the batter. This helps the puddings rise and become crispy.
- Whisk Thoroughly: Mix the batter well to ensure there are no lumps. A smooth batter rises better in the oven.
- Don’t Open the Oven Door: Keep the oven door closed while the puddings are baking. Opening the door lets out heat and can cause them to deflate.
- Fill the Holes Properly: Pour the batter into the muffin holes until they are just under three-quarters full. This allows space for the puddings to rise.
- Serve Immediately: Yorkshire puddings are best enjoyed straight from the oven. They can lose their crispiness if left to sit for too long.
Nigella Yorkshire Pudding