Classic Yorkshire Puddings
Yorkshire puddings are very British but we truly believe that the whole world should get to experience the joy of eating them. They go perfectly with roast meat so cook up a big joint and introduce your friends to the most perfect Yorkshire puddings to ever grace your table
- 1 ramekin plain flour
- 1 ramekin beaten egg
- 1 ramekin whole milk
- 1 tsp salt
- 6 tbsp vegetable oil
Preheat The Oven
Preheat an oven to 240°C.
Make The Batter
Place a muffin tray onto a large baking tray and place into the oven to preheat.
Fill a ramekin with plain flour, remember the level by eye.
Whisk the flour in a bowl with 1 tsp of salt.
Crack enough eggs into the ramekin to fill to the same height the flour was, then add to the flour and whisk to combine.
Fill the same ramekin with milk to the same level again, then whisk that into the flour and egg mixture.
Pour the batter through a sieve into a jug.
Cook The Yorkshires
Pour 1 tablespoon of vegetable oil into each muffin tray hole and return to the oven to heat up for 2-3 minutes.
Pour the batter into the hot oil in the muffin cases so that they are 1/3 filled and return to the oven as quickly as you can to bake for 15 minutes. (Do not open the oven halfway through.)
Take from the oven, use tongs to drain of oil and enjoy!
Makes 6 reasonable sized Yorkshires.
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