This awesome Yorkshire puddings recipe is a real easy – and super tasty – one.
You can make these yummy Yorkshire puds for your next Sunday roast dinner or even 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!
- Flour 75 g
- Milk 100 ml
- Eggs 2
How to make tasty homemade Yorkshire puddings:
- 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 olive oil isn’t the best for this.
- While the oil heats up, measure out the 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.
- You can season the mixture with just a pinch of salt or even add something like mustard in if you like.
- Carefully remove the heated muffin from the oven and split the mixture between the compartments. The more you add to each the bigger (but fewer!) yorkies you’ll get.
- 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 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.