This Yorkshire pudding recipe is a real easy and super tasty one.
You can make these yummy Yorkshire puds for your next Sunday roast dinner, at Christmas or even just to eat on their own with some tasty gravy.
The mix here will make for 6 or so large Yorkshire puddings or 10-12 smaller ones, depending what you’re after. Simply double the quantities for more Yorkie goodness!
The key to making the best Yorkshire puddings is whisk the mix as well as you can and get your oven as hot as possible before putting them in to rise.
- Plain flour Don't use self raising 70 g
- Milk 100 ml
- Eggs 2
- Sunflower or Vegetable oil
How to make tasty the best Yorkshire puddings:
- Pre-heat the oven to 220 degrees.
- Into a muffin/cupcake tin, add a drizzle of sunflower or vegetable oil into each of the compartments and place in the oven for 15-20 minutes. You want the oil to be really hot so don’t use olive oil. Alternatively to oil, you can use lard.
- While the oil heats up, measure out the plain flour and milk and add to a big mixing bowl.
- Crack in two large eggs
- Mix everything together with a whisk or fork until a smooth, runny, lump-free batter has formed.
- Once the oil in the oven is sizzling hot, carefully remove the heated muffin from the oven and split the mixture between the compartments. Add more mix of bigger yorkshire puddings.
- Make sure to place the muffin tin in the middle/lower half of the oven to avoid the Yorkshire puddings hitting the top of the oven as they rise.
- Cook for 20 minutes or until the puds have turned a deep, dark golden colour then remove.
- If you want crunchy Yorkshire puddings, turn down down heat and continue cooking for a further 10 minutes.
- Allow to cool slightly before removing to serve.