Best Yorkshire Pud

Best Yorkshire Pud
Best Yorkshire Pud

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Ingredients

  • 140

    * 140g plain flour (this is about 200ml/7fl oz)

  • 4

    * 4 eggs (200ml/7fl oz)

  • 200

    * 200ml milk

  • * sunflower oil , for cooking

Directions

Best Yorkshire puddings The secret to getting gloriously puffed-up Yorkshires is to have the fat sizzling hot – and don’t open the oven door! Recipe by Barney Desmazery Difficulty and servings Easy Makes 8 large puds or 24 small Preparation and cooking times Preparation time Prep 5 mins Cook time Cook 20 mins Vegetarian Freezable Vegetarian Method 1. Heat oven to 230C/fan 210C/gas 8. Drizzle a little oil evenly into 2 x 4-hole Yorkshire pudding tins or a 12-hole non-stick muffin tin and place in the oven to heat through. 2. To make the batter, tip the flour into a bowl and beat in the 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. PER PUD (8 LARGE PUDS) 199 kcalories, protein 6g, carbohydrate 15g, fat 13 g, saturated fat 2g, fibre 0g, sugar 1g, salt 0.12 g Recipe from Good Food magazine, February 2009.

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