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Best Yorkshire Pud

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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

Details

Preparation

Step 1


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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