Yorkshire Puddings

Classic British side dish - crispy, golden puddings perfect for Sunday roast.

Ingredients

• 140g plain flour
• 4 eggs
• 200ml milk
• Salt to taste
• Vegetable oil or beef dripping for tins

Method

1. Mix batter: Whisk together flour and a pinch of salt in a large bowl.
2. Make a well in the centre and crack in the eggs.
3. Begin whisking from the centre, gradually drawing in flour from the sides.
4. Slowly add milk while whisking until you have a smooth batter.
5. Rest batter for at least 30 minutes (or up to overnight in the fridge).
6. Preheat oven to 220°C.
7. Put a small amount of oil or beef dripping into each hole of a 12-hole muffin tin (about 1/2 tsp per hole).
8. Place tin in the oven for 10 minutes until the oil is smoking hot.
9. Carefully remove tin from oven. Quickly pour batter into each hole, filling about halfway.
10. Immediately return to oven. Bake for 20-25 minutes without opening the oven door until risen and golden brown.
11. Serve immediately - Yorkshire puddings deflate quickly.

Nutrition (per serving, approximate)

Notes

The key to tall, crispy Yorkshire puddings is smoking hot oil and not opening the oven door during baking.

Traditional accompaniment to roast beef and gravy.

For giant Yorkshire pudding, use a large roasting tin and bake for 30-35 minutes.

Source: BBC Good Food

Tags: #recipe