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Roast dinner

Stuffing and Yorkshire puddings need different treatment.

Stuffing needs to be cooked through. Yorkshire puddings need a hot oven and should be left alone while they rise.

Timing guide

Planning numbers.

Use these as a starting point, then check temperature, texture and doneness before serving.

Stuffing balls Usually 25-35 minutes depending on size
Stuffing tray Usually 30-45 minutes depending on depth
Yorkshire puddings Usually 18-25 minutes in a very hot oven
Oven Yorkshires need a hotter oven than many slow roasts
Finish Stuffing piping hot; puddings risen and crisp
Method

Cook it in order.

  1. Cook stuffing separately where possible for easier timing and safer checks.
  2. If stuffing has been inside poultry, check the centre before serving.
  3. Heat the Yorkshire pudding tin and fat until properly hot.
  4. Pour in batter and avoid opening the oven door early.
  5. Serve puddings quickly while crisp.
Avoid

Common mistakes.

Cooking stuffing too deep in a dish without checking the centre.

Opening the oven door while Yorkshire puddings are rising.

Trying to cook puddings in an oven that is too cool.