Perfect Yorkshire Puddings
Every chef cooks their Yorkshire puddings in a different way, we like to think we're getting pretty close to perfection with this simple crusty & golden puds recipe.
Instructions
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1
Preheat the oven to 220°C/200°C fan/Gas 7 (turn off the fan if possible. This will ensure heat comes from the top of the oven to help the puddings rise).
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2
Blend the whole milk, eggs, plain flour and 1 tsp salt until smooth. Stand the batter for 30 minutes at room temperature; this will help the puddings stay firm after cooking.
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3
Brush two non-stick six-hole (or one 12-hole) muffin tins with 3 tbsp vegetable oil (muffin tins will help you achieve tall puddings). Place in the oven for 5 minutes to heat. It’s very important to get the oil hot before you pour in the batter.
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4
Pour the batter into the tin and bake for 25 minutes until crusty and golden. Don’t be tempted to open the oven door part-way through, as it could stop the puddings rising.
Ingredients
- 350ml milk
- 4 large eggs
- 250g plain flour
- 1 tsp salt
- 3 tbsp vegetable oil
Makes 12 Yorkshire puddings
Total time required 35 mins
- Preparation time: 10 mins
- Cooking time: 25 mins
- Other time: 30 mins resting