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Yorkshire pudding with rosemary, served fresh
Tall and airy Yorkshire puddings with a crispy golden crust and soft interior

Yorkshire Pudding with Rosemary

Author: Flavelo
Recipes Vegetarian & Vegan Side Dishes
The indispensable accompaniment to the perfect Sunday Roast, originally intended to fill the stomach before the expensive meat. Yorkshire pudding is essentially a savoury pancake batter poured into hot fat. The magic happens in the oven: the sudden heat shock causes the batter to rise dramatically, forming a hollow, crispy cup that perfectly catches the gravy.
🕒 Prep Time 15 mins
🍳 Cook Time 25 mins
⌛ Total Time 40 mins
🍽️ Servings 4 servings
🔥 Calories 180 kcal
🌍 Cuisine British

Ingredients

Equipment Needed

  • Muffin tin
  • Whisk
  • Jug (for pouring the batter)

Allergen Information

⚠️ Eggs
⚠️ Milk
⚠️ Cereals containing gluten

Instructions

1 ✓

Sift the flour into a bowl and mix with the salt. Make a well in the centre and crack in the eggs.

Tip: Sifting loosens the flour, resulting in fewer lumps in the batter.
2 ✓

Gradually adding the milk, whisk the batter until smooth and the consistency of single cream. Stir in the finely chopped rosemary.

Tip: It is important to be lump-free!
3 ✓

Pour the batter into a jug and leave to rest at room temperature for at least 30 minutes.

Tip: During resting, the gluten strands in the flour relax and starch granules swell, making the pudding tall and airy.
4 ✓

Preheat the oven to 220°C (200°C Fan). Put about half a tablespoon of oil into each muffin hole.

5 ✓

Place the tin in the empty oven for 10-15 minutes until the oil starts to smoke.

Tip: THIS STEP IS CRITICAL! If the oil is not hot, the batter will just boil in it and remain flat.
6 ✓

Working quickly, remove the hot tin (be careful, it may spit!) and pour the batter into the oil, filling the holes half to three-quarters full.

Tip: You should hear a sizzle.
7 ✓

Immediately return to the oven and bake for 20-25 minutes. DO NOT OPEN THE OVEN!

Tip: The water in the batter turns to steam, which inflates the pudding. If you open the door, the cold air will cause the steam to collapse.
8 ✓

Once golden brown and tall, remove and serve immediately.

Recipe FAQ

Why did the pudding collapse?
You probably opened the oven door during baking, or the oven/oil wasn't hot enough. The steam needs to hold the structure until the batter sets.

Ingredients

  • 140 g Plain flour
  • 4 whole Eggs (room temperature)
  • 200 ml Whole milk
  • 0.5 tsp Salt
  • 1 sprig Fresh rosemary
  • 4 tbsp Sunflower oil (or lard/dripping)