From-the-freezer Yorkies
These Yorkshire puddings are a classic and comforting addition to any Sunday roast. They are airy and fluffy on the inside, with a crispy outer shell. Perfectly complementing any gravy or sauce, these Yorkshire puddings are a delicious side dish that will elevate your meal.
— Constant Cookbook
Ingredients
- 250ml whole milk
- 4 large eggs
- 250g plain flour
- 2 tbsp sunflower oil
Instructions
- Mix together the milk, eggs, flour and a pinch of salt in a food processor or blender until you have a smooth batter. If you don’t have a food processor or blender, whisk the eggs into the flour and salt, then gradually whisk in the milk until smooth. Transfer to a jug, cover and leave for 15 mins.
- Meanwhile, heat oven to 240C/220C fan/gas 9. Pour ½ tsp oil into the holes of a Yorkshire pudding or muffin tin and put in the oven for 10 mins to get hot.
- When the oil is hot, pour the batter into each hole a third of the way up. Quickly put in the oven, then turn it down to 180C/160C fan/gas 4 and cook for 12-15 mins. Remove the Yorkies, turn them upside down in the tin and return to the oven for another 2-3 mins to brown the bottoms.
- Allow to cool completely on a wire rack, then put in a tight-sealing freezer bag or container and freeze for up to a month.
- When ready to cook, heat oven to 220C/200C fan/gas 7. Put the frozen Yorkies on a baking sheet and cook for 6-8 mins until golden and hot.
Cook Time
35M
Prep Time
PT10M
Yield
Makes 12 large ones
Nutrition
- Calories: 126 calories
- Fat Content: 5 grams fat
- Saturated Fat Content: 1 grams saturated fat
- Carbohydrate Content: 16 grams carbohydrates
- Sugar Content: 1 grams sugar
- Fiber Content: 1 grams fiber
- Protein Content: 5 grams protein
- Sodium Content: 0.3 milligram of sodium
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