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Yorkshire Puddings
Yorkshire puddings are a roast dinner essential. Crisp, light and golden. They're perfect for dunking in gravy. Traditionally served with roast beef, but we like them with every Sunday roast.
Ingredients
- 150g plain flour
- 4 eggs
- 200ml full cream milk
Prep: 5 mins | Cook: 40 mins
Method
1. Preheat your oven to 200°C/Fan 180°C/Gas 6. Sift the flour into a bowl with a pinch of salt. Crack in the eggs and whisk together till smooth. Slowly pour in 200ml milk, whisking constantly, till mixed and frothy. Pour the mixture into a jug and set aside for 30 mins-1 hr.
2. Divide 4 tbsp rapeseed oil between 8 holes of a deep 12-hole muffin tin. Pop the tin into the oven for 10-15 mins to heat the oil.
3. Take the hot tin out of the oven. Pour the batter into the 8 holes. Slide back into the oven and bake for 25-30 mins, till the Yorkshire puddings are risen and golden.
4. No muffin tin?
If you don't have a muffin tin, you can use a small roasting tin instead. Pour the oil into the tin and warm in the oven for 10 mins. Pour all of the batter into the hot tin and bake in the oven as above. You’ll have 1 big Yorkie to slice and serve. You can also use a 12-hole bun tin to make smaller Yorkshire puddings.
If you don't have a muffin tin, you can use a small roasting tin instead. Pour the oil into the tin and warm in the oven for 10 mins. Pour all of the batter into the hot tin and bake in the oven as above. You’ll have 1 big Yorkie to slice and serve. You can also use a 12-hole bun tin to make smaller Yorkshire puddings.
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(17p per 100ml)
Packaged in a returnable plastic bottle.
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Momma