Yorkshire puddings

  • Total Time

    30m
    • Prep Time

      10m
    • Bake Time

      20m
  • Serves

    12
  • Skill Level

    Easy
  • Dietary Needs

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Traditionally served as part of a roast beef dinner, but could also be served filled with stew. For a perfect delicious canapé, make small Yorkshire puddings and fill with sliced beef steak topped with horseradish sauce.

Method

  1. Preheat the oven to 200°C (fan 180°C, gas mark 6).

  2. Sift the flour into a bowl, add the eggs and stir until completely combined.

    • 115g Plain white flour (we use Allinson's)
    • 2 Egg(s) (free range)
  3. Add the milk slowly and whisk to form a batter. Cover the bowl with a clean tea towel and leave to rest for 30 minutes.

    • 145ml Milk (whole)
  4. Put a little oil into each hole of a Yorkshire pudding tin. Put the tin on a baking sheet in the oven and heat for 5 minutes until the oil is smoking hot.

    • Splash of  Oil (for the tin)
  5. Remove from the oven and immediately spoon the batter into the tin. You should hear a sizzling sound. Bake for 15 minutes until puffed and golden.

Let's Bake

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