Yorkshire Puddings {Foolproof Recipe!}
12 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
- 2 tbsp Sunflower oil (See notes)
- 150 g Plain flour (all-purpose flour)
- Pinch of salt
- 3 Eggs (Medium, free-range)
- 200 ml Milk (Whole or semi-skimmed)
- 50 ml Water
Method
- 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/0.5 cup of plain flour | 100ml milk/0.5 cup | 3tbsp water | 1 egg
- Preheat the oil in 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, 220℃/425F or Gas Mark 7 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.