Perfect Yorkshire Puddings
This recipe for Yorkshire puddings has never failed us yet. *Touch wood* it has always produced a tin full of epic Yorkshires.
Makes 12 individual Yorkshire Puddings
Ingredients
100g plain flour
3 free-range eggs
225ml milk
Method
Preheat the oven to 220C or Gas mark 7.
Put the flour in a bowl, add the eggs and a little of the milk. Whisk the mixture until smooth, then gradually add the remaining milk. You can use a wooden spoon, but an electric hand-held whisk is ideal.
Pour the mixture into a jug.
Measure a teaspoon of littleseed Extra Virgin British Rapeseed oil into each hole of a 12 muffin tray and place in the oven for 8 minutes until the oil is piping hot.
Quickly but carefully remove from the tray from the oven and pour the batter equally between the 12 holes in the muffin tin. Return the batter quickly to the oven and cook for 20–25 minutes until golden-brown and risen.
Serve with lashings of gravy!
Prep Time
10 minutes
Cooking Time
25 minutes
Recipe Notes
The key to Yorkshires that rise perfectly is getting the oven piping hot and preheating your oil.
If the oil sizzles when you pour the batter in you know the temperature is perfect.