Easy Yorkshire Pudding Recipe
6 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 100 g Plain Flour (All-purpose Flour)
- 3 Eggs (large)
- 220 ml Milk
- ½ tsp Salt
- 12 tsp Sunflower Oil (Canola Oil)
Method
- Place the flour into a mixing bowl.
- In a jug, whisk together the eggs, milk, and salt until fully combined.
- Gradually pour the egg mixture into the flour, whisking continuously until smooth and lump-free. Transfer the batter to a jug and let it rest for 30 minutes.
- Preheat the oven to 220°C (200°C fan / 425°F / Gas 7). Add 1 teaspoon of sunflower oil to each hole of a 12-hole muffin tin and place it in the oven for 8 minutes until the oil is very hot. If you're roasting potatoes at the same time, move them to the bottom shelf so the puddings can cook on the top shelf. Make sure the timing allows at least 18 minutes of cooking for your potatoes after the puddings go in, as opening the oven door can affect the rise.
- Carefully remove the hot tin from the oven and pour the rested batter evenly into the 12 holes. Return immediately to the oven and bake for 18 minutes until golden brown and puffed.