Ingredients
140g plain flour
4 eggs
200ml milk
Oil or fat for cooking
Salt and Pepper
Equipment
Measuring Jug
Whisk
Yorkshire Pudding Tin
Method
Heat oven to 230C/fan 210C/gas 8.
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.
In a bowl add plain flour and beat in 4 eggs until smooth.
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, (this will make it easier to add to the tins).
Your tins should be in the oven for about ten mins by this time.
Remove the hot tins from the oven.
Carefully and evenly pour the batter into the holes.
Place the tins back in the oven and leave undisturbed for 20-25 mins.
DO NOT OPEN YOUR OVEN DOOR – the heat makes the Yorkies rise
Once the Yorkshire puddings are puffed and golden, remove and munch.
Once cool they can be frozen for around a month.
Best Yorkshire Puddings
Equipment
- Measuring Jug
- Whisk
- Yorkshire Pudding Tin
Ingredients
- 140 g plain flour
- 4 eggs
- 200 ml milk
- Oil or fat for cooking
- Salt and Pepper
Instructions
- Heat oven to 230C/fan 210C/gas 8.
- 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.
- In a bowl add plain flour and beat in 4 eggs until smooth.
- 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, (this will make it easier to add to the tins).
- Your tins should be in the oven for about ten mins by this time.
- Remove the hot tins from the oven.
- Carefully and evenly pour the batter into the holes.
- Place the tins back in the oven and leave undisturbed for 20-25 mins.
- DO NOT OPEN YOUR OVEN DOOR - the heat makes the Yorkies rise
- Once the Yorkshire puddings are puffed and golden, remove and serve.
- Once cool they can be frozen for around a month.
- and freeze for up to 1 month.
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