▷ Yorkshire Puddings
The secret to getting gloriously puffed-up Yorkshires is to have the fat sizzling hot and don't open the oven door!
▷ Best Yorkshire Puddings | The Brand Decò
By The Brand Decò
Recipe Category: Pudding
Recipe Cuisine: English
Believe me, with this easy Yorkshire Pudding recipe you will never buy ready-made ones again, guaranteed. This well-proven recipe is used around the world and with a promise your puddings will rise golden and delicious every time.
While Yorkshire puds are a classic British recipe and one of the major components of England's national dish - roast beef and Yorkshire puddings - a regional dish with the national (and international) appeal, they don't always need to be served with a Sunday roast. Instead, think of making them for a midweek supper. Children love them, especially with gravy.
In Yorkshire, the pudding is traditionally served with gravy as a starter dish followed by the meat and vegetables. More often smaller puddings cooked in muffin tins are served alongside meat and vegetables.
- 140g plain flour (this is about 200ml/7fl oz)
- 4 eggs (200ml/7fl oz)
- 200ml milk
- sunflower oil, for cooking
1. Heat oven to 230C/fan 210C/gas 8.
2. Drizzle a little sunflower oil evenly into two 4-hole Yorkshire pudding tins or two 12-hole non-stick muffin tins and place in the oven to heat through.
3. To make the batter, tip 140g plain flour into a bowl and beat in 4 eggs until smooth.
4. Gradually add 200ml milk and carry on beating until the mix is completely lump-free. Season with salt and pepper.
5. Pour the batter into a jug, then remove the hot tins from the oven. Carefully and evenly pour the batter into the holes.
6. Place the tins back in the oven and leave undisturbed for 20-25 mins until the puddings have puffed up and browned.
7. Serve immediately. You can now cool them and freeze for up to 1 month.
Yield: Makes 8 Larg Puds or 24 Small
Calories: 199 cal per large pud
Fat: 13 g
Fat: 13 g
Average Rating: 5.0avocado, Yorkshire, pudding, flour, English, sunflower