Fluffy Yorkshire Puddings: Ultimate Yorkies Guide
These Yorkshire puddings are tall (from self-raising flour), tender and lightly chewy. The recipe is quick, easy, and ideal for sopping up gravy/au jus.
Servings: 6
Calories: 255kcal
Cost: £0.40
Ingredients
- 150 g self-raising flour
- 3 eggs (£1.50)
- 150 ml milk (£0.90)
Cupboard Essentials
- Approx 6 tbsp rapeseed oil
- Pinch of salt
Note: Makes 12 large Yorkshire puddings - wohoo!
Instructions
Preheat your oven to 210°C FAN/ 220°C conventional/ 410°F
- To a muffin tin, add a splash of oil into 12 compartments of the tin (or 6 large), approx ½ cm per compartment. Pop in the oven for 10 minutes to preheat the oil.
- To a large mixing bowl, add the eggs and milk and whisk until combined. Slowly pour the self-raising flour into the bowl whilst continuously whisking. Season with salt and whisk until smooth, but don’t over whisk.
- Remove the muffin tin from the oven and place on a heat proof mat. Quickly and carefully (to ensure the oil is still hot), ladle the batter into the 12 compartments. Place back in the oven for 10-12 minutes, or until completely risen, with the base being fully cooked.
- Use tongs to remove your Yorkshire puddings from the muffin tin and place on a wire-rack until you’re ready to serve!
Notes
- Many will argue the batter for Yorkshire puddings needs to be completely smooth. A few lumps here and there won't affect your puddings.
- Place the muffin tin inside a larger tray to prevent dangerous oil overflow in the oven.
- Skip lining the muffin tin for better results; the hot oil prevents sticking.
Nutrition
Calories: 255kcal | Carbohydrates: 20g | Protein: 5g | Fat: 17g