Yorkshire Puddings

A classic British staple with a crisp, golden exterior and airy, hollow centre. Perfect alongside a Sunday roast or as a starter filled with your favourite toppings.

Ingredients

• Flour

  ⚖ 140 g 💧 233.3 ml 🥛 1 cup
  kcal/г%DV

  Calories

  50825%

  Protein

  14.428%

  Total Fat

  1.41%

  Carbohydrates

  106.838%
• Egg

  ⚖ 200 g 🥚 4 pcs
  kcal/г%DV

  Calories

  28614%

  Protein

  25.250%

  Total Fat

  19.024%

  Carbohydrates

  1.40%
• Sunflower Oil

  ⚖ 30 g 💧 32.6 ml 🥄 2¼ tbsp
  kcal/г%DV

  Calories

  26513%

  Protein

  0.00%

  Total Fat

  30.038%

  Carbohydrates

  0.00%
• Milk

  ⚖ 206 g 💧 200 ml 🥛 0.845 cup
  kcal/г%DV

  Calories

  1256%

  Protein

  6.512%

  Total Fat

  6.78%

  Carbohydrates

  9.83%

Instructions

• Heat the oven to 230°C (fan 210°C / gas 8). Drizzle a little sunflower oil evenly into two 4-hole Yorkshire pudding tins or two 12-hole non-stick muffin tins, then place in the oven to heat through.
• Tip 140g plain flour into a bowl and beat in 4 eggs until smooth. Gradually add 200ml milk, continuing to beat until the mixture is completely lump-free. Season generously with salt and pepper, then pour the batter into a jug.
• Carefully remove the hot tins from the oven and evenly pour the batter into the holes. Return the tins to the oven and leave completely undisturbed for 20–25 minutes, until the puddings have puffed up and turned deep golden brown.
• Serve immediately. Alternatively, allow them to cool completely and freeze for up to 1 month.