Classic Yorkshire Puddings
Golden, crispy, and airy, these classic Yorkshire puddings are the perfect side dish for a traditional Sunday roast. Light yet satisfying, they soak up gravy beautifully and add a delicious crunch to any meal.
Equipment
- mixing bowl
- Muffin tin
- whisk,
Ingredients
- 1 cup all-purpose flour
- ½ tsp salt
- 2 large eggs
- 1 cup whole milk
- ½ cup water
- 2 tbsp vegetable oil or beef drippings
Instructions
- Preheat the oven to 220°C (425°F).
- Pour ½ tsp of vegetable oil or beef drippings into each muffin cup.
- Place the muffin tin in the oven for 10 minutes until the oil is sizzling hot.
- In a mixing bowl, whisk together the flour and salt.
- In a separate bowl, beat the eggs, then gradually add the milk and water, whisking until smooth.
- Slowly pour the wet ingredients into the flour mixture, whisking continuously to create a lump-free batter.
- Carefully remove the hot muffin tin from the oven and immediately pour the batter into each cup, filling about two-thirds full.
- Return to the oven and bake for 20-25 minutes until golden brown and puffed.
- Serve immediately for the best texture.
Notes / Tips / Wine Advice:
Serving Tip:
Best enjoyed fresh out of the oven with a drizzle of rich gravy.
Wine Advice:
Pair with a smooth red wine like Pinot Noir or a classic English ale.
Nutritional Information
Calories: 120 kcal | Carbohydrates: 15 g | Protein: 4 g | Fat: 5 g | Fiber: 0.5 g | Sugar: 2 g | Salt: 0.3 g
