Fluffy Yorkshire Puddings: Ultimate Yorkies Guide
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
- 150 g self-raising flour
- 3 eggs ((£1.50))
- 150 ml milk ((£0.90))
- Approx 6 tbsp rapeseed oil
- Pinch of salt
Method
- To a muffin tin, add a splash of oil into 12 compartments of the tin (or 6 large), approx ½ cm per compartment. Pop in the oven for 10 minutes to preheat the oil.
- To a large mixing bowl, add the eggs and milk and whisk until combined. Slowly pour the self-raising flour into the bowl whilst continuously whisking. Season with salt and whisk until smooth, but don’t over whisk.
- Remove the muffin tin from the oven and place on a heat proof mat. Quickly and carefully (to ensure the oil is still hot), ladle the batter into the 12 compartments. Place back in the oven for 10-12 minutes, or until completely risen, with the base being fully cooked.
- Use tongs to remove your Yorkshire puddings from the muffin tin and place on a wire-rack until you’re ready to serve!