Yorkshire puddings

makes 12

takes approx 40mins and you cannot open the over during this time or the puds will deflate.

if using full cream milk in Australia, use water and milk as per recipe below. If using semi-skimmed milk in the UK, then use just 225ml of milk.

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  1. Preheat the oven to 220C/200C Fan/Gas 7.
  2. Mix the flour and salt together in a bowl and make a well in the centre. Add the eggs and a little of the milk. Whisk until smooth, then gradually add the remaining milk. This can be done with a wooden spoon, but is easier with an electric hand-held whisk. Pour the mixture into a jug. Leave to rest for an hour if you have time.
  3. Measure a teaspoon of oil into each hole of a 12-bun tray, or a tablespoonful into each hole of a 4-hole tin, or 3 tablespoons into a roasting tin. Transfer to the oven for 5–10 minutes, or until the oil is piping hot.
  4. Carefully remove from the oven and pour the batter equally between the holes or the tin. Quickly return the batter to the oven and cook for 20–25 minutes (35 if making the Yorkshire pudding in the roasting tin), or until golden-brown and well-risen. Serve immediately.