Sides
Yorkshire Puddings
Classic homemade Yorkshire puddings, golden and crispy on the outside, light and fluffy in the middle. Made with a simple batter and cooked in piping hot oil for the perfect rise. A must-have for any Sunday roast.
Ingredients
- 140g plain flour
- 4 large eggs
- 200ml semi-skimmed milk
- Salt and pepper
- Sunflower oil
Method
- Beat the eggs into the flour until it forms a smooth but thick batter
- Gradually add the milk while mixing
- Add salt and pepper
- Allow to rest for at least 30mins in the fridge
- When ready to cook, heat the oven to 220 C fan
- Using muffin tins place a table spoon of oil in to 8 holes of the tin(s)
- Place in the hot oven for 5 mins to heat
- Quickly and evenly distribute the batter mixture in the muffin tins and place back in the oven for 25 mins.
- Serve immediately or keep warm until ready to serve.
Good to know
Practical notes
Don't open the oven while cooking otherwise the Yorkshire puddings will collapse.
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Beat the eggs into the flour until it forms a smooth but thick batter
Gradually add the milk while mixing
Add salt and pepper
Allow to rest for at least 30mins in the fridge
When ready to cook, heat the oven to 220 C fan
Using muffin tins place a table spoon of oil in to 8 holes of the tin(s)
Place in the hot oven for 5 mins to heat
Quickly and evenly distribute the batter mixture in the muffin tins and place back in the oven for 25 mins.
Serve immediately or keep warm until ready to serve.