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No wizarding feast would be complete without a golden, puffed-up Yorkshire pudding on the side, so this recipe is the perfect accompaniment to our Hogwarts Feast in the magical Harry Potter and the Philosopher's Stone episode of our series Dinner and a Movie. If you haven’t seen the rest of the recipes for the main course yet, you can find them here.
Yorkshire puddings are a classic British side dish with humble roots. Originally from Northern England, they were traditionally served before the main roast to help stretch the meal and fill bellies with simple, affordable ingredients. Over time, though, they’ve risen (quite literally!) to become a star of the Sunday roast, and a staple on Hogwarts' magically abundant banquet tables.
The basic batter is wonderfully simple: 50g of plain flour + 50ml of milk, to each egg. We’re making giant Yorkshire puddings fit for dining in the Great Hall, but you can make them any size you like: muffin-tin minis or classic roast-dinner rounds.
A key step to success is pouring your batter into very hot oil. This blast of heat helps create that signature rise and crisp edge, while keeping the inside soft and airy. Make sure your tray and oil are preheated in the oven before you add the batter, as this is where the magic happens!
Yorkshires are also brilliantly practical: you can make them in advance and reheat in a hot oven for a few minutes to bring back that crisp, golden finish. And, if you ever happen to have any leftovers (good luck with that) they freeze beautifully. Perfect for planning ahead, or for a cheeky post-quidditch refuel.
For more tips, step-by-step visuals, and a few magical puns, be sure to watch the full episode. It’s where all the best secrets are revealed, no Felix Felicis required.
YORKSHIRE PUDDINGS
INGREDIENTS Â (makes 6 large puddings)
The golden rule is 50g plain flour + 50 ml milk per egg
3 large eggs - beaten
150 g plain flour
150 ml milk
Salt and pepper
neutral oil for cooking
METHOD
Preheat the oven to 230°C / 210°C fan
In a large Yorkshire pudding tray, or muffin tin, add a spoonful of oil into each cup, add enough to completely cover the base of the cup, 1-2mm deep.
Place the tray into the oven to preheat the oil for 10-15 mins whilst you make the batter.Â
Into a measuring jug, add the flour and the beaten eggs, and mix to combine.Â
Slowly pour in the milk, mixing as you go to prevent lumps.
Season the batter with a pinch of salt and pepper.Â
Carefully remove the tray with the hot oil from the oven. Confidently and swiftly pour the batter evenly into the cups. Try to fill each cup in one single pour per cup as this will ensure the puddings rise evenly.
Return to the oven, and bake for 20-25 mins until the puddings are risen and browned. Avoid opening the door during this time.Â
