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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Whisk together the eggs and milk in a large mixing bowl until well combined.
Gradually add the flour and table salt, whisking continuously. Stir in the finely chopped fresh marjoram and continue whisking until the batter is smooth and free of lumps.
Cover the bowl and refrigerate the batter for at least 30 minutes to allow the flour to absorb the liquid.
Preheat the oven to 220°C.
Pour approximately ½–1 teaspoon of vegetable oil into each of the 12 cups of a muffin tray.
Place the tray on the middle shelf of the oven and heat for 10 minutes until the oil is very hot. Keep a close eye on it and handle the tray carefully.
Carefully remove the hot tray from the oven and quickly divide the batter between the 12 holes, filling each about three-quarters full. The batter should sizzle when it comes into contact with the hot oil.
Immediately return the tray to the oven and bake for 15–20 minutes, until the puddings have risen well and developed a crisp, golden-brown exterior.
Keep the oven door closed during baking to help the puddings rise properly. Remove them once they are golden and well risen, and serve immediately while hot.
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Make sure the oil is thoroughly heated before adding the batter to help the puddings rise.
Chop the fresh marjoram finely so that it distributes evenly throughout the batter.
Whisk thoroughly to remove lumps before allowing the batter to rest.
Serve straight from the oven for the best texture, when the edges are crisp and the centers are light.
Depending on the size of your muffin tray, you may get up to 24 Yorkshire puddings, with some oil left in the tray. If any batter remains, reheat the tray with the remaining oil and divide the batter among the cups.
Why is it important to heat the oil before adding the batter?
Heating the oil ensures that the batter sizzles upon contact, helping the puddings to rise and develop a crisp exterior.
Can I use dried marjoram instead of fresh?
Yes, but fresh marjoram provides a more vibrant flavor. If using dried, use half the amount.
What should I do if my puddings don't rise?
Ensure the oil is hot enough and the oven door remains closed during baking to help the puddings rise properly.
Can I prepare the batter in advance?
Yes, you can prepare the batter a few hours in advance and keep it refrigerated until ready to use.
What can I serve with Yorkshire puddings?
They pair well with roasted meats, steamed vegetables, and savory sauces.
Are Yorkshire Puddings Supposed to Be Oily?
No, Yorkshire puddings shouldn't be oily when cooked properly. Although oil is needed to help them rise and develop a crispy exterior, most of it should remain in the tray during baking. The finished puddings should be golden, crisp on the outside and soft and airy inside. If they seem too greasy, you may have used too much oil or the oven and oil weren't hot enough before adding the batter.
