Name: Yorkshire Puddings
Prep time: 130 min
Cook time: 15 min
Total time: 145 min
Yield: 12
Cuisine: british
Ingredients: 120 g plain flour sifted; 250 ml light milk; 2 egg; 1/4 tsp salt; 1 tbs sunflower oil

by oogie1 Last updated on 06/02/2023

Follow this recipe for foolproof Yorkshire puddings. - oogie1

Ingredients

120 g plain flour sifted
250 ml light milk
2 egg
1/4 tsp salt
1 tbs sunflower oil

Method

Step 1

Preheat oven to 200-220C.
Step 2

Put sifted flour and salt into a bowl and make a well in the centre.
Step 3

Add the eggs and mix to a smooth runny paste. Use some of the milk if needed.
Step 4

Add the rest of the milk a little at a time, using a wooden spoon or mixer.
Step 5

Refrigerate for a minimum of 2 hours.
Step 6

Add ¼ teaspoon of sunflower oil to each hole of a muffin pan and heat in the oven until 'smoking', approximately 5 minutes.
Step 7

Carefully remove and place mixture in each pan to 1/3 full. Return to the oven and cook until golden brown, approximately 12-15 minutes.

Recipe Notes

from Australia’s Best Recipes team

All ingredients need to be at room temperature. Use a 12 hole muffin pan - beware it will probably only be usable for this purpose after you have cooked your first batch as it is recommended (by my Mum) that they are only wiped out not washed otherwise future puds will stick. Talk to any true Yorkshire person and they will tell you this. Coconut oil can be used.