Yorkshire puddings
Tall, crisp Yorkshire puddings with a soft middle. The batter needs a rest and the fat needs to be properly hot.
- Time40 min
- LevelEasy
- Costabout £0.20 a head
- Oven230°C (210°C fan)
Ingredients
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Method
- 1
Whisk the flour, eggs and salt together, then gradually whisk in the milk until you have a smooth batter. Rest for 30 minutes.
30 min - 2
Heat the oven to 230°C (210°C fan).
- 3
Put 1 tbsp of oil in each hole of a 6 hole muffin tin or Yorkshire pudding tin. Heat in the oven for 10 minutes until smoking hot.
10 min - 4
Pour the batter quickly into the hot oil, filling each hole about two thirds full.
- 5
Bake for 20 minutes without opening the oven door, until risen and deep golden.
20 min - 6
Serve straight away.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.