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Perfect Yorkshire puddings
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225g plain flour
4 medium Waitrose British Blacktail Free Range Eggs
12 tsp vegetable oil or any flavourless oil
1. Preheat the oven to 200°C. Sieve the flour and a pinch of salt into a bowl. Make a well in the centre, pour in the eggs and milk and stir to form a thick, smooth batter then cover and chill in the fridge for 30 minutes.
2. Pour 1 tsp each of oil into each of the holes of a 12-hole muffin tin and place in the oven for 5 minutes.
3. Check to see if the oil is hot enough – it should sizzle as the batter is poured in. Pour the batter equally between the 12 holes and bake the puddings for 20-25 minutes or until golden and well risen. To get really crisps Yorkshire Puddings, 5 minutes from the end of cooking, open the oven door to let the steam out.
This recipe was first published in Mon Mar 21 11:04:37 GMT 2016.