Perfect Every Time Yorkshire Puddings
This Perfect Every Time Yorkshire Pudding recipe will never let you down. The method is quick and simple, delivering light and crispy Yorkies every time.
Servings: 6 people
Calories: 180kcal
Equipment
- Shallow Yorkshire Pudding Tin
Ingredients
- 3 large free range eggs
- plain flour
- semi-skimmed milk
- sunflower oil
- pinch of salt
- pinch of pepper
Instructions
- Heat oven to 240 C/220 fan/Gas mark 9
- Add 1 tsp sunflower oil to each cup and pop in the hot oven for 5 minutes.
- Meanwhile line up 3 identical glasses in a row. Crack the eggs into the first glass. Use the egg glass as your marker and fill the other 2 glasses with plain flour and milk.
- Tip the eggs and flour into a jug and beat for a couple of minutes with a fork until smooth. Season and gradually whisk in the milk.
- Carefully remove the hot tray from the oven (be sure to close the oven door to keep it hot) and immediately pour equal amounts of batter into each cup. Put the tray back into the oven for 10 minutes.
- Turn the heat down to 200 C/180 fan/Gas mark 6 and cook for a further 15 minutes. Serve with your Sunday Roast and lashing of gravy.
Notes
Makes 12 small or 8 larger Yorkshire Puddings. If you require more or less batter change the amount of eggs accordingly.
Use a shallow tin and don’t over fill the cups.
Your oven and fat need to be hot. Don’t open the oven door whilst they are cooking.
Older eggs are better as it’s easier to beat air into them. This is the only benefit store bought eggs have over the fresh eggs provided by my girls in the garden.
Freeze any extras for up to a month.
Calorie per serving is provided as guide only.