Yorkshire puddings will be 'gloriously' puffed up with chef's 'secret' 4-ingredient method

Yorkshire puddings are a classic British favourite, loved for their crisp golden edges and airy, fluffy centres. However, they can be difficult to bake correctly for beginners if they do not follow the correct technique. Luckily, a chef has unveiled his "secret" four-ingredient recipe that promises perfectly puffed-up Yorkshire puddings "every time".

Whether you are making a roast dinner or cooking toad in the hole, this recipe from Good Food creates eight large puds or 24 little ones. Sharing his "secret", the chef revealed: "The secret to getting gloriously puffed-up Yorkshire puddings is to have the fat sizzling hot and don't open the oven door!"

This recipe takes only five minutes to prepare and 20 minutes to cook - here's how to make it:

Ingredients

• 140g plain flour
• Four eggs
• 200ml milk
• Sunflower oil

For those wondering if you can use self-raising flour, the chef advised: "No, as self-raising flour contains raising agents which will result in flat, unrisen Yorkshire puddings. Plain flour will give you the best fluffy, risen results."

Method

To begin, preheat your oven to 230C (fan 210C/gas 8). Next, lightly drizzle sunflower oil into two four-hole Yorkshire pudding tins or two 12-hole non-stick muffin tins, then place them in the oven to heat.

To make the batter, whisk 140g of plain flour with four eggs until smooth. Gradually add 200ml of milk, continuing to whisk until the mixture is completely lump-free. Season generously with salt and pepper.

Then remove the hot tins from the oven and pour the batter evenly into the holes. Return the tins to the oven and bake for 20-25 minutes, without opening the door, until the puddings are well risen, crisp, and golden. Serve straight away, or allow to cool before freezing for up to one month.

Fans of the recipe took to the comments to remark on their experience cooking these Yorkshire puddings. One shared: "Perfect Yorkshire puddings every time."

Another said: "Excellent recipe. Actually worked at 200C, and in my air-fryer... I am pleased and surprised, I don't have a proper oven, so [the] roast was a success even without one."