Proper Yorkshire Puddings
Some people think that making epic Yorkshire puddings is an art but we honestly think you can’t go wrong by following this recipe. It’s our go to everytime we make a roast dinner.
Makes 12
Ingredients
100ml littleseed Extra Virgin British Rapeseed Oil
1 mug of plain flour
1 mug of milk (we used whole milk)
4 large eggs
Salt & pepper, to season
Method
Pre heat oven to 200C / Gas mark 6.
Add 1 tbsp of littleseed Rapeseed Oil to each hole in a muffin tray. Pop the tray in the oven for the oil to heat up.
Meanwhile, measure out and thoroughly mix together the flour, milk and eggs and season the mix with a pinch of salt & pepper.
Once the mix is ready, the oil should have come up to temperature in the muffin tray.
Add the pudding mix to each of the holes in the tray to about 2cm from the top and pop the tray straight back in the oven on the mid to top shelf (leaving enough room for the Yorkshire puddings to rise).
Leave in the oven for around 30mins, or until they have fully risen and crisped up (do not open the oven door during the cooking process).
Enjoy!
Recipe Notes
Always make sure you preheat your oven and your oil to a really high temperature. This is essential to making sure your Yorkshire puddings rise.
