Yorkshire Puddings - Make Ahead & Freeze
8 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
- 100g plain flour
- Pinch of salt
- 3 large eggs
- 225 ml semi skimmed milk
- 80 ml vegetable oil
Method
- Preheat the oven to 200c fan.
- Mix the flour and salt together in a large bowl.
- Make a well in the middle and crack in the eggs. Mix until you get a thick batter.
- Slowly add the milk, a little at a time whisking as you go to remove any lumps.
- Leave the batter to rest for 15 minutes.
- In the meantime add 2 teaspoon of oil to each of the holes of a Yorkshire batter tin.
- Heat in the oven at 200c fan for at least 10 minutes to get super hot.
- Pour in the batter and then cook in the oven for 20 minutes.
- Do not open the door!
- When cooked, leave to cool then freeze them for 1 hour on trays.
- Transfer to a large freezer bag and keep in the freezer.
- On Christmas Day cook directly from frozen at 200c fan for 6-8 minutes or in the airfryer for 4-6 minutes.