Classic Yorkshire Puddings
These light and crispy Yorkshire puddings are a must-have for a traditional Sunday roast. Perfectly golden and airy, they make an irresistible addition to any meal.
Equipment
- Large jug
- Hand whisk
- Muffin or bun tin
Ingredients
- 100 g plain flour
- 100 ml milk
- 2 large eggs
- Salt to taste
- Black pepper to taste
- Rapeseed oil or beef drippings
Instructions
- Preheat the oven to 220°C (gas mark 7).
- In a large jug, mix the flour and seasoning.
- Using a hand whisk, beat in the eggs, gradually adding the milk until the batter is smooth and resembles single cream.
- Whisk well for a few minutes, then leave to stand for 30 minutes.
- Add a small amount of oil or beef drippings into each section of a muffin tin.
- Place the tin in the oven for 5 minutes until the oil is smoking hot.
- Carefully pour the batter into each section, filling them halfway.
- Bake for 10 minutes until well risen and golden brown.
- Do not open the oven door while baking, as this may cause the puddings to deflate.
Notes / Tips / Wine Advice:
Serving Tip:
For a gourmet canapé, fill mini puddings with a black olive and a shaving of Parmesan. Serve warm.
Wine Advice:
Pairs wonderfully with a bold red wine like Cabernet Sauvignon or a classic English ale.
Nutritional Information
Calories: 80 kcal | Carbohydrates: 9 g | Protein: 3 g | Fat: 4 g | Fiber: 0.5 g | Sugar: 1 g | Salt: 0.2 mg
