Yorkshire Puddings
July 10, 2026
These poufy little puddings rise tall in the oven with a crisp shell and tender, slightly chewy texture. Season the batter with the Schwartz® dried herbs of your choice – we like sage for chicken and rosemary for lamb or beef – before baking.
These poufy little puddings rise tall in the oven with a crisp shell and tender, slightly chewy texture. Season the batter with the Schwartz® dried herbs of your choice – we like sage for chicken and rosemary for lamb or beef – before baking.
Key products
Instructions
Instructions
- Pre-heat your oven to 220°C / 425°F / 200°C Fan / Gas Mark 7.
- Once the oven is at temperature, add enough vegetable oil to coat the base of each muffin hole. Place in the oven for approx. 10 minutes until smoking hot – this is key for a good Yorkshire!
- While the oil heats up, make batter by combining all dry ingredients in a medium bowl, then slowly whisk in eggs and milk until it’s a smooth batter. I like to now pour this into a jug for easy filling of your tin. Give it a final whisk in the jug before pouring.
- Carefully pour batter equally into each hole and place back in the oven and cook for about 12-15 minutes or until risen and a deep golden colour.
- Cooking Tip Use caution while pouring batter into the tins, oil will be hot! Change the dried herbs depending on what you are serving the puddings with. Sage is fantastic with chicken or pork, while Rosemary is best for lamb and beef.
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