Yorkshire Puddings
Ingredients
- • 140 g plain flour
- • 4 item eggs
- • 200 ml whole milk
- • 1 tsp salt
- • 60 ml vegetable oil
Instructions
- 1
In a large bowl, whisk together the flour and salt. Make a well in the center.
- 2
Beat the eggs in a separate bowl, then add them to the flour well along with half the milk. Whisk from the center outward, gradually incorporating the flour until smooth.
- 3
Add the remaining milk and whisk until you have a smooth batter with the consistency of heavy cream. Let rest for at least 30 minutes at room temperature (or up to 2 hours in the fridge).
- 4
Preheat your oven to 220°C (425°F). Add about 1 teaspoon of oil to each cup of a 12-cup muffin tin.
- 5
Place the muffin tin in the oven for 10-15 minutes until the oil is smoking hot - this is crucial for the rise.
- 6
Working quickly, remove the tin from the oven and immediately pour the batter evenly among the cups, filling each about 1/3 to 1/2 full.
- 7
Return to the oven immediately and bake for 20-25 minutes without opening the door. They should be well-risen, golden brown, and crispy.
- 8
Serve immediately while hot and crispy, traditionally alongside a Sunday roast.
Nutrition (per serving)
Nutrition data is approximate and derived from OpenFoodFacts.org. Values may vary based on ingredients, brands, and preparation methods. Not intended as dietary or medical advice.
Chef's Note
"These golden, crispy Yorkshire puddings are the perfect Sunday roast companion. The secret is getting your oil smoking hot and not opening the oven door - trust the process and you'll achieve those magnificent risen edges every time!"
