Classic Yorkshire puddings

A tray full of home baked yorkshire puddings

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Nutrition Facts

Amount Per Serving

Calories 143 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 5g31%

Cholesterol 57mg19%

Sodium 226mg10%

Potassium 73mg2%

Carbohydrates 16g5%

Fiber 1g4%

Sugar 1g1%

Protein 5g10%

Vitamin A 120IU2%

Calcium 39mg4%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Crisp, golden and sky high, the perfect companion to a Sunday roast

Prep Time20

Cook Time20

Resting time30

Total Time1 10

Course: Side Dish

Cuisine: British

Servings:

Calories: 143kcal

Equipment

Mixing bowl
non-stick 12-hole muffin tin

Ingredients

225 g plain flour
300 ml whole milk
4 eggs
1 tsp salt
4 tbsp vegetable oil

Method

Sift flour and salt into a mixing bowl and make a well in the centre. Add the eggs and half the milk, then mix until smooth.
Slowly add the rest of the milk, continuing to whisk until it the batter has the consistency of single cream.
Transfer the batter to a jug for easier pouring later and leave it to rest for at least 30 minutes.
In the meantime, preheat the oven to 240°C/220°C fan/gas 9.
When ready to cook, take a non-stick, 12-hole muffin tin and add a teaspoon of oil to each hole. Place the tin at the top of your hot oven and leave for 10 minutes or so until the oil is smoking hot.
Carefully remove the muffin tin from the oven and pour in the batter between half and three-quarters the way up each hole. You should hear a sizzle as the batter hits the hot oil. Then place the tin back in oven and reduce temperature immediately to 220°C/200°C fan/gas 7.
Bake for 20 minutes until risen and golden. Serve immediately.

Notes

Make ahead and freeze: You can make Yorkshire puddings ahead of time and then freeze them until needed. Once out of the oven, allow the puddings to cool completely on a wire rack, then pop them into a tightly sealed freezer bag, and freeze for up to one month.

Reheat from frozen: Heat your oven to 220°C /200°C fan/Gas 7, place the frozen puddings on a baking sheet and cook for 6-8 minutes until hot and crisp.

Nutrition