Alex’s Yorkshire Puddings
Who doesn’t love big, fluffy Yorkshire puds?! My family LOVES them. So much so, we eat them with every roast dinner not just roast beef. My husband makes them from scratch using this recipe, and they’re always delicious!
Makes 12 Yorkshire puddings
- 140g plain flour
- 4 eggs
- 200ml milk
- canola/sunflower oil, for cooking
- Preheat oven to 230°C/210°C fan
- Evenly drizzle cooking oil into a 12-hole non-stick muffin tin and place in the oven to warm up
- In a bowl, beat four eggs into the flour, whisking until smooth.
- Slowly add the milk, continuing to whisk until there are no remaining lumps.
- Add some salt/pepper to taste and pour the batter into a pouring jug.
- Carefully remove the warmed-up tin from the oven. Pour the batter into the muffin tin, making sure there’s an even amount in each hole. (Alex’s hot tip! Make sure the oil in the tin is really really hot before you pour the batter in. This stops the puddings from sticking.)
- Return the tin back to the oven and cook for 20-25 mins until the puddings are beautifully risen, puffed up and golden.
- Serve immediately!
*If you prefer, you can leave the cooked Yorkshire puddings to cool, and freeze for up to 4 weeks.
Based on a recipe from Good Food magazine.
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