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Yorkshire Puddings

Light and airy Yorkshire puddings are essential for mopping up the roast dinner gravy.

Method:

  1. Pre-heat the oven to the highest setting, around 230C.
  2. Crack the eggs into a measuring jug. Make a note of the level of the eggs in the jug. Transfer to a mixing bowl.
  3. Measure the same amount of milk as the eggs into the jug. Transfer to the mixing bowl. Do the same with the flour.
  4. Mix the eggs, milk and flour together to make a smooth batter. Add the salt. Transfer the batter into a jug.
  5. Cover the batter with cling film and leave the batter to rest as you heat the tins.
  6. Pour about ½ tsp of vegetable oil into each section of the tin. Heat the tin in the pre-heated oven for 5 minutes, until the oil is very hot.
  7. Carefully remove the tins from out of the oven and pour an equal amount of batter into each section of the tin. Do this quickly and return the tin into the oven.
  8. Cook for 7 minutes, until golden brown and well risen. Serve immediately.

 

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Amy Win
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Yorkshire Puddings

Light and airy Yorkshire puddings are essential for mopping up the roast dinner gravy.

PREP 10 MINS
4 SERVINGS

Ingredients

  • Eggs – 3 
  • Whole Milk 
  • Plain Flour 
  • Salt – ½ tsp 
  • Vegetable Oil