Yorkshire Puddings
Yorkshire puddings are the golden, airy pillars that elevate any roast dinner, their crisp edges giving way to a tender, custard-like interior. The key lies in a simple batter of flour, eggs, and milk—whisked smooth and rested to ensure a light, pillowy texture—then baked in smoking-hot oil until they puff into towering, blistered domes. A high-heat oven and a patient hand are all it takes to achieve their signature contrast: shatteringly crisp without and yielding within. Worth every second, these puddings are the perfect vessel for rich gravy or a spoonful of mustard, making them an indispensable part of the Sunday spread.
Ingredients
- Flour140g
- Egg4
- Milk200ml
- Sunflower OilDrizzle
Nutrition
Directions
- 1
step 1
- 2
Heat oven to 230C/fan 210C/gas 8.
- 3
step 2
- 4
Drizzle a little sunflower oil evenly into two 4-hole Yorkshire pudding tins or two 12-hole non-stick muffin tins and place in the oven to heat through.
- 5
step 3
- 6
To make the batter, tip 140g plain flour into a bowl and beat in 4 eggs until smooth.
- 7
step 4
- 8
Gradually add 200ml milk and carry on beating until the mix is completely lump-free. Season with salt and pepper.
- 9
step 5
- 10
Pour the batter into a jug, then remove the hot tins from the oven. Carefully and evenly pour the batter into the holes.
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