Yorkshire Puddings
Try this recipe for perfect homemade yorkshire puddings.
Print Pin RateServings: 12
Calories: 150kcal
Ingredients
- 160 g Plain flour
- 4 Medium eggs
- 200 ml Whole milk
- Sunflower oil
Instructions
- Heat the oven to 220℃
- To make the batter , tip the plain flour into a mixing bowl, use a whisk to beat in the four eggs until smooth.
- Gradually add the milk and carry on beating until the ix is smooth. Season with salt.
- Pour the batter into a jug and set aside.
- Add about 1 tsp of sunflower oil into each hole of a 12 hole muffin tin.
- Place the tin into the oven for about 4-5 minutes to get the oil really hot. It should almost be smoking when it comes out.
- Remove the hot tin from the oven, carefully and evenly pour the batter into the holes, it should sizzle. Try not to drip batter around the edge as this can pull the puddings down.
- Place the baking tin back into the oven and cook for 22-25 minutes until the puddings have puffed up and browned. Do not open the oven before the time is up.
- You can serve them immediately, or set them aside and heat them up when you want them.
- You can also freeze for up to 6 weeks.
Nutrition
Calories: 150kcal
4 comments on “Yorkshire Puddings”
THE VERY BEST Yorkshire Pudding recipe, never fails to amaze. Many thanks Jon xx
Best ever Yorkshire Pudding recipe, never fails to impress my family
Just as it was supposed to happen. I have a fan oven so I reduced cook time by a wee tad. Going to serve these later tonight with the Guinness, beef and mash pie. Awesome.
My ‘go to’ Yorkshire pudding recipe .. absolutely perfect every time