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    Yorkshire Puddings

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    *mandatory

    Yorkshire Puddings

    • Preparation time: 15 minutes
    • Cooking time: 25 minutes
    • Total time: 40 minutes 40 minutes

    Serves: 6

    Ingredients

    200g plain flour
    ½ tsp salt
    4 British Blacktail Free Range Medium Eggs, beaten
    150ml full-fat milk mixed with 150ml water 

    Method

    1 Preheat the oven to 220°C, gas mark 7 and dot some vegetable oil into a 12-hole Yorkshire pudding tin. Put the tin on the top shelf of the oven for 10 minutes to allow the fat to get really hot.

    2 Meanwhile, put the flour and salt in a bowl and make a well in the centre. Add the eggs and a little of the milk mixture. Whisk the liquid, gradually incorporating the flour until smooth. Pour in the remaining milk and whisk until smooth. Transfer to a large jug for easy pouring and set aside at room temperature.

    3 Once the preheated tin is ready, pour in the batter (it should sizzle) and bake for 25 minutes, or until risen and deep golden. 

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