Yorkshire Pudding
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By JJC
Yorkshire Pudding
4 steps
Prep:45minCook:25min
You can use sunflower or veg oil, or plain fat if you want - but do not use olive oil!!!
Make sure you leave plenty of room at the top of the oven and it has to be top shelf. Be sure to bring it down a fair bit to allow room for the raise
Under no circumstances are you to open the oven until you’re ready to take them out.
The most important step is to make sure that the batter is really well mixed.
Updated at: Thu, 17 Aug 2023 05:07:50 GMT
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Instructions
Step 1
Preheat oven to 220 C / 425 F
Step 2
Mix the flour and salt together in a bowl and make a well in the center. All eggs and a little of the milk. Whisk until smooth and then gradually add the remaining milk. This can be done with a wooden spoon, but is easier with an electric hand mixer. Pour the mixture into a jug.
Step 3
Measure 1 tsp of oil into each hole of a 12 bun train, or a tbsp into each hole of a 4-hole tin, or 3 tbsp into a roasting tin. Transfer to the oven for 5 minutes or until the oil is piping hot.
Step 4
Carefully remove from the oven and pour the batter equally between the holes or the tin. Return the batter quickly to the oven and cook for 20-25 minutes (35 if making Yorkshire Pudding in a roasting tin), or until golden brown and well-risen. Serve immediately.
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