Traditional Yorkshire puddings
I always thought making my own Yorkshire puddings was really difficult and it’s so easy to grab a bag from your local store and pop them in the freezer for 4mins. But I was very surprised that (after a few attempts!) I mastered it and with just a few basic ingredients, you can make some delicious Yorkshire puddings.
When to serve this fluffy Yorkshire puddings?
Traditional Yorkshire puddings are perfect with your Sunday roast or served alongside slow cooked sausages in onion gravy
Yorkshire puddings
Ingredients
- 100 g plain flour
- pinch of salt
- pinch of ground pepper
- 2 eggs
- 100 ml semi-skimmed milk
- Vegetable oil
Instructions
- Preheat the oven to 200°c/Gas 6.
- Grease a 12 small yorkshire pudding tin or 4 larger tin with vegetable oil. Heat the tins until hot.
- In the meantime, in a large bowl add the flour and season with salt and pepper.
- Make a well in the centre and break the eggs in the middle.
- Gradually whisk in the milk so the batter thinly coats the back of a spoon.
- In the meantime heat the greased tin in the oven until hot, approx 10mins.
- Remove from the oven, gently pour the mixture into the tins. Place in the oven and bake for 25mins or until risen and golden – do not open the oven.
- Serve immediately and if there are any left over, then why not spread some of your favourite jam over the top.
Top tip:
- If you want to make more or less then as long as you use equal quantities of flour, milk and eggs you will get great results. Eggs are generally around 50g each so for every 1 egg use 50g flour, 50ml of milk and a pinch of salt and pepper will give you 4-6 yorkshires. Ensure the oil is hot in a muffin tin – works every time.