Perfect Yorkshire puddings
- January 2014
- 110g plain flour
- 2 large free-range eggs.
- 290ml milk
- ½ tbsp oil or beef dripping
- Preheat the oven to 220°C/fan200°C/gas 7. Sift the flour and a good pinch of salt into a bowl. Make a well in the centre, then add the eggs.
- Beat the eggs into the flour with a wooden spoon or whisk, drawing the flour in from the sides, until smooth.
- Add the milk, little by little, stirring until the batter is smooth. Chill for 30 minutes.
- Put ½ tbsp oil or beef dripping into each hole of your Yorkshire pudding tins (you’ll have enough batter to make 12 x 12cm puddings), then heat the tins in the oven for 5 minutes until smoking hot.
- Remove the tins from the oven and quickly pour batter into the holes to just below the rim (they should bubble a little). Cook for 15 minutes, then turn the oven down to 180°C/fan160°C/gas 4 and cook for a further 10-15 minutes until risen, golden and crisp.
The golden rules of a perfect Yorkshire pud are to ensure you have a very hot oven, the oil should be sizzling, and to keep the oven door shut.
Keep somewhere dry, then reheat in a hot over for 5 minutes to crisp them up again.
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