Yorkshire Puddings
Classic British Yorkshire puddings with a light, crisp exterior and a soft, airy centre.
- 35 min
- 115 kcal
- Vegetarian
- British
Mellowpan tip: Makes 8 servings. Plan the extras as tomorrow’s lunch.
Ingredients
For 8 servings
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Steps
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Step 1:
Heat the oven to 230C/fan 210C/gas 8.
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Step 2:
Drizzle a little sunflower oil evenly into two 4-hole Yorkshire pudding tins or two 12-hole non-stick muffin tins, and place them in the oven to heat through.
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Step 3:
To make the batter, tip the plain flour into a bowl and beat in the eggs until smooth.
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Step 4:
Gradually add the milk and continue beating until the mixture is completely lump-free.
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Step 5:
Season with salt and pepper.
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Step 6:
Pour the batter into a jug, then remove the hot tins from the oven.
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Step 7:
Carefully and evenly pour the batter into the holes.
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Step 8:
Place the tins back in the oven and leave undisturbed for 20-25 minutes, until the puddings have puffed up and browned.
20–25 min -
Step 9:
Serve immediately, or cool and freeze for up to 1 month.
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