Yorkshire puddings
Works in the UK and the US. This version uses UK words and measures (hob, grams, gas marks); the US version uses stove, cups and °F. · US version of this page
Tall, crisp Yorkshire puddings: a simple egg batter and very hot oil, and the science of why they rise.
- Makes 12
- About 45 min
- Oven
- Best for: KS3 (ages 11–14)
- Vegetarian
Ingredients
- 100 g plain flour – contains gluten
- 3 medium eggs – contains eggs
- 150 ml milk – contains milk
- 1 pinch salt
- 4 tbsp vegetable oil
Need a different amount? Use the recipe finder to change the servings.
Equipment
- digital scales
- measuring jug
- mixing bowl
- balloon whisk
- 12-hole bun tin
- oven gloves
- heatproof mat
Safety first
- Wash your hands with soap for at least 20 seconds, tie back long hair and put on a clean apron.
- Ask about allergies before anyone cooks or tastes. This recipe contains: gluten, eggs, milk.
- Wash your hands after cracking eggs.
- Do not eat raw dough or cake mixture – raw flour and raw egg can carry harmful bacteria.
- Use dry oven gloves for anything that has been in the oven or under the grill.
Allergens: Cereals containing gluten, Eggs, Milk. Always read every label and ask about allergies before anyone cooks or tastes.
Method
- Whisk the flour, eggs and salt together, then whisk in the milk until the batter is smooth, like single cream. Pour it into the measuring jug. Wash your hands. (3 min)
- Let the batter rest – the flour soaks up the liquid and the puddings rise more evenly. (15 min)
- Teacher-led: Turn the oven on to 220 °C (200 °C fan, gas 7). Put 1 teaspoon of oil in each hole of the tin and heat it in the oven until the oil is smoking hot. (10 min)
- Teacher-led: Take the tin out onto the heatproof mat, standing back. Quickly pour batter into each hole until a third full – it should sizzle – and put it straight back in the oven.
- Teacher-led: Bake without opening the door until tall, crisp and deep golden. Opening the door lets the steam out and the puddings sink. Check the bottoms are cooked with no runny batter. (20 min)
- Why they rise: the water in the batter turns to steam in the hot oil and puffs the batter up, and the egg sets around the steam. Serve straight away.
What this recipe teaches
Whisking, Using an oven safely, Presenting food. Steps marked “Adult” are always done by an adult; steps marked “Teacher-led” are done by an adult for primary-age children and closely supervised for older pupils.
Nutrition per serving
| Energy | 383 kJ / 92 kcal |
|---|---|
| Fat | 6 g |
| of which saturates | 0.8 g |
| Carbohydrate | 7.3 g |
| of which sugars | 0.6 g |
| Fibre | 0.3 g |
| Protein | 2.6 g |
| Salt | 0.06 g |
Worked out from the raw ingredients (optional ones and pinches not counted) using CoFID 2021 (McCance and Widdowson’s Composition of Foods Integrated Dataset, Public Health England). Brands vary – check labels. Figures for semi-skimmed milk (the recipe finder shows the other choices).
Contains public sector information licensed under the Open Government Licence v3.0: McCance and Widdowson’s The Composition of Foods Integrated Dataset 2021, Public Health England.
Eatwell Guide groups in this recipe: Potatoes, bread, rice, pasta and other starchy carbohydrates; Beans, pulses, fish, eggs, meat and other proteins; Dairy and alternatives; Oil and spreads. Learn about the Eatwell Guide.
Curriculum links
- KS3 D&T – Cooking and nutrition: “cook a repertoire of predominantly savoury dishes so that they are able to feed themselves and others a healthy and varied diet”
- KS3 D&T – Cooking and nutrition: “become competent in a range of cooking techniques [for example, selecting and preparing ingredients; using utensils and electrical equipment; applying heat in different ways; using awareness of taste, texture and smell to decide how to season dishes and combine ingredients; adapting and using their own recipes]”
Try the interactive lesson
Step by step: a quick safety check, questions marked by Classfern, timers for each cooking step, then an honest look at how it went – a teacher or parent judges the cooking, and learners rate their own work. Photos of the finished dish stay at home.
Use the code your teacher gave you – never your name. Progress is kept on this device.