Yorkshire Puddings
A delicious recipe for Yorkshire Puddings.
Ingredients
- Use calculator below or the following
- 160g plain flour
- 4 eggs
- 230ml milk
- oil (sunflower, beef dripping etc. )
- salt and pepper
Instructions
- Calculate the ingredient weights based on the weight of your eggs with the calculator below.
- Heat oven to 230C/fan 210C/gas 8.
- Drizzle a little bit of oil evenly into your Yorkshire pudding tins and place in the oven to heat through.
- To make the batter, tip plain flour into a bowl and beat in eggs until smooth.
- Gradually add the milk and carry on beating until the mix is completely lump-free. Season with salt and pepper.
- Pour the batter into a jug, then remove the hot tins from the oven. Carefully and evenly pour the batter into the holes.
- Place the tins back in the oven and leave undisturbed for 20-25 mins until the puddings have puffed up and browned.
- 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 one egg for two puddings.
g
g
g