Easy Yorkshire Puddings

A quick and easy, ratio based recipe for Yorkshire Puddings. 1 serving is 1 Yorkshire Pudding.

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Step 1

Place your measuring jug onto a scale and zero it out, or prepare your manual scale

Step 2

Crack your egg into the measuring jug on the scale to weigh your egg, if you don't have a digital scale you can weigh the egg and then add it to the jug

Step 3

Now add the same weight of flour to the measuring jug

Step 4

Mix the flour into the egg until it just forms a paste

Step 5

Now slowly add the same weight of milk, gradually, while stirring the mixture to prevent lumps

Step 6

You may now optionally cover your mixture with cling film, with the cling film touching the mixture to prevent a skin forming and leave the mixture to rest, for as long as possible, preferably in the fridge over night

Step 7

If you allowed your mixture to rest in the fridge, you should now allow it to reach room temperature before cooking, otherwise your Yorkshire Puddings won't rise correctly

Step 8

Preheat oven to 220 degrees

Step 9

Once the oven has preheated, add your Yorkshire Pudding tray with a thin layer of oil in each divot

Step 10

Once the oil is hot, divide the batter between each divot, make sure to do this as quickly as possible to ensure the oil stays as hot as possible

Step 11

Cook for five minutes at 220 degrees while ensuring not to open the oven for the entire duration of the cook

Step 12

After five minutes, turn the oven to 200 degrees and continue to cook for another 15 to 20 minutes or until the Yorkshire Puddings are golden brown and crisp