Best Yorkshire Puddings
These Yorkshire puddings are the perfect accompaniment to a Sunday roast or a comforting meal. Light and fluffy, with a crispy exterior, they are a delightful addition to any plate. Capture the essence of a traditional British feast with these homemade treats that are sure to impress your guests.
— Constant Cookbook
Ingredients
- 140g plain flour (this is about 200ml/7fl oz)
- 4 eggs (200ml/7fl oz)
- 200ml milk
- sunflower oil , for cooking
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 through.
- To make the batter, tip 140g plain flour into a bowl 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, then 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 until the puddings have puffed up and browned.
- Serve immediately. You can now cool them and freeze for up to 1 month.
Cook Time
20M
Prep Time
PT5M
Yield
Makes 8 large puds or 24 small
Nutrition
- Calories: 199 calories
- Fat Content: 13 grams fat
- Saturated Fat Content: 2 grams saturated fat
- Carbohydrate Content: 15 grams carbohydrates
- Sugar Content: 1 grams sugar
- Protein Content: 6 grams protein
- Sodium Content: 0.12 milligram of sodium
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