Yorkshire Puddings
A basic Yorkshire pudding recipe is incredibly easy to follow with only 3 ingredients; flour, eggs and milk. We have always enjoyed delicious, fluffy puddings cooked in our oven. Until now, we have struggled to successfully cook Yorkshire puddings on the Big Green Egg.
Determined to conquer this nemesis, we have now mastered the technique to give you epic Yorkshire puddings.
This recipe was updated in January 2024 with recipe and method that we think gives even better results.
Cooking surfaces
BBQ Temperature
Ingredients
- 200ml milk
- 4 medium eggs
- 100g plain flour
- pinch of salt
- oil, for cooking
Method
- We like to prepare our batter mixture well in advance of cooking and leave in the fridge to get it nice and cold. This makes 12 yorkshire puddings using a muffin tin.
- To make the batter, place the milk the eggs in a bowl and whisk together.
- Add the flour and salt to the batter and keep beating until the mix is lump-free.
- Pour the batter into a jug. This makes it so much easier to pour into the hot tin a bit later. Store the batter in the fridge until you’re ready to cook.
- Setup your Big Green Egg for an indirect cook with the stainless steel grid on top of your ConvEGGtor. Set your Egg to 220°C.
- Once the Egg has reached temperature, drizzle some oil into a non-stick muffin tin and place into the Egg to heat up. We have two pans and tend to stack them one inside the other; just helps to ensure they don’t catch on the bottom.
- Once the oil is hot, remove the tins from the Egg, pour the batter mix evenly between the holes and then pop back into the Egg to cook for 20-25 mins. Don’t be tempted to peak during the first few minutes of cooking; they need to have some initial cooking time to rise.
- Once cooked, remove from the heat and serve with your favourite roast or preferred dinner.