Yorkshire Puddings

Side

• Prep Time: 5m
• Cook Time: 25m
• Total Time: 30m

Servings: 8

Source

Ingredients

• Use calculator below or the following
• 160g plain flour
• 4 eggs
• 230ml milk
• oil (sunflower, beef dripping etc. )
• salt and pepper

Instructions

1. Calculate the ingredient weights based on the weight of your eggs with the calculator below.
2. Heat oven to 230C/fan 210C/gas 8.
3. Drizzle a little bit of oil evenly into your Yorkshire pudding tins and place in the oven to heat through.
4. To make the batter, tip plain flour into a bowl and beat in eggs until smooth.
5. Gradually add the milk and carry on beating until the mix is completely lump-free. Season with salt and pepper.
6. Pour the batter into a jug, then remove the hot tins from the oven. Carefully and evenly pour the batter into the holes.
7. Place the tins back in the oven and leave undisturbed for 20-25 mins until the puddings have puffed up and browned.
8. Serve immediately. You can now cool them and freeze for up to 1 month.

Ingredient Calculator

Enter the weight of your eggs below to get the correct weights for flour and milk, and an approximation for servings. A rough rule of thumb is 4 eggs for eight puddings.