Quick and easy, step-by-step guide to making the best yorkshire puddings.
No roast dinner is complete without this easy side dish; a quick simple homemade yorkshire pudding batter mix is made from flour, eggs and milk with oil and seasoned with salt & pepper mixed into a batter.
Cooked until well risen with a golden colour and a cute hole in the middle. Perfectly cooked crispy yorkshire puddings are stil soft and spongy on the inside.
Yorkshires are traditionally served in Britain as a side dish with Roast Beef, but we serve them with all our roast dinners.
Of course, you can also serve your yorkshire pudding up with sweet fillings too!
Best served fresh but can be made ahead, frozen and reheated.
You can adjust the tin used to what size and quantity you want.
PREPARATION TIME:
INGREDIENTS:
60 ml Sunflower/ Vegetable Oil other oil, lard or beef drippings can be used instead
100 grams Plain flour
2 Eggs
100 ml Milk
Salt and pepper
INSTRUCTIONS:
Preheat oven at 220°C fan / 240°C /475 °F /gas mark 9
Sieve 100 grams Plain flour into a bowl or jug
Whisk until smooth with a hand blender for quickest results.
Or hand whisk until smooth.
Leave to rest for 10 minutes.
Add 1 teaspoon from the 60 ml Sunflower/ Vegetable Oil in each section of a cupcake/muffin tray
Place the cupcake tray in the preheated oven for 10 minutes to heat the oil.
Pour the batter evenly in each section to just over ½ way, using a spoon to prevent drips.
Work as quick as possible.
NOTES:
This Yorkshire pudding mixture will make 12 medium-sized Yorkies in a cupcake tray.
If you wanted to make 6 large Yorkshire puddings, use the same batter mix and method, but cook in a deep muffin tray instead.
Do not remove the puds from the oven too early be sure they have browned off enough to be crispy on the outside.
If taken out too early the beautiful rise will not hold its shape when out of the oven!!
Check out our website for freezing and reheating advice & serving suggestions
