Description
Delicious and crispy Yorkshire puddings, perfect as a side for your roast dinner.
Ingredients
Scale
- 2 tbsp Sunflower oil (See notes)
- 150 g Plain flour
- Pinch of salt
- 3 Eggs (Medium, free-range)
- 200 ml Milk (Whole or semi-skimmed)
- 50 ml Water
Instructions
- Whisk the flour and salt with the eggs until you have a very smooth, very thick paste.
- Add about a third of the milk, whisk until smooth, add the rest, along with the water and again whisk until totally smooth.
- Transfer your batter into a large jug if you have one (this will help you to safely pour later).
- For best results, if you have time, pop into the fridge to rest for 15-30 minutes (you can leave for longer in the fridge if it’s helpful to your timings, but you’ll need to give it a very good stir and may need to add a little more milk to return it to it’s original consistency).
- Preheat the oven to 220℃/425F fan, 240℃/475F or Gas Mark 9.
- When you’re ready to cook, pour a little of the oil into each of the muffin tray holes and put into the oven for 10 minutes until the oil is smoking hot.
- Very carefully, open the oven door and remove the tray of hot oil (close the oven door quickly).
- Working very quickly, pour or spoon the batter into each muffin hole. (It should be hissing and bubbling).
- Return to the oven and reduce the temperature to 200°C/400F. Cook for 30 minutes until they are a deep dark golden colour and very crispy. DO NOT OPEN THE OVEN until at least 25 minutes has passed!
- Use the following quantities instead: 75g of plain flour, 100ml milk, 3 tbsp water, 1 egg for a smaller batch.
- Preheat the oil in the tin for 10 minutes at 220℃/425F fan, 240℃/475F or Gas Mark 9.
- Carefully pour in the batter, turn the temperature down to 200℃/400F and cook for about 16 minutes.
- Remove from the oven and leave to cool 5 mins so it’s easier to get out of the tin.
Notes
- For a smaller batch, use 75g of plain flour, 100ml milk, 3 tbsp water, and 1 egg.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Side dishes
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 pudding
- Calories: 100
- Sugar: 1g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 50mg