Yorkshire Puddings
step 1 Heat oven to 230C/fan 210C/gas 8. step 2 Drizzle a little sunflower oil evenly into two 4-hole Yorkshire pudding tins or two 12-hole non-stick muffin tins and place in the oven to heat…
- Prep
- 10 min
- Cook
- 24 min
- Total
- 34 min
- Servings
- 4
- Difficulty
- Easy
Timings are approximate — worked out from the method, not measured in a test kitchen.
Ingredients
Quantities scale automatically with servings. Tap an ingredient to check it off as you go.
Cooking instructions
Heat oven to 230C/fan 210C/gas 8
Heat oven to 230C/fan 210C/gas 8.
Drizzle a little sunflower oil evenly
Drizzle a little sunflower oil evenly into two 4-hole Yorkshire pudding tins or two 12-hole non-stick muffin tins and place in the oven to heat through.
To make the batter, tip 140g
To make the batter, tip 140g plain flour into a bowl and beat in 4 eggs until smooth.
Gradually add 200ml milk and carry
Gradually add 200ml milk and carry on beating until the mix is completely lump-free. Season with salt and pepper.
Pour the batter into a jug
Pour the batter into a jug, then remove the hot tins from the oven. Carefully and evenly pour the batter into the holes.
Place the tins back in the
Place the tins back in the oven and leave undisturbed for 20-25 mins until the puddings have puffed up and browned.
Serve immediately
Serve immediately. You can now cool them and freeze for up to 1 month.
Recipe data from TheMealDB (themealdb.com) · Original source
Read it through first
Skim all 7 steps before you start — it is the difference between cooking and firefighting.
Scale it
Use the servings stepper above the ingredients and every quantity adjusts. Cooking times stay roughly the same.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Approximate values per serving. Worked out from the ingredient list — treat them as a guide, not a measurement.
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