The Best Yorkshire Puddings |
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Prep Time: 1 Minutes Cook Time: 20 Minutes |
Ready In: 21 Minutes Servings: 8 |
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I have found the most important thing to remember when making Yorkshire puddings is to preheat the oil in the tin before pouring in the batter! Loving homemade Yorkshires - I like mine with a crock pot beef stew or a traditional roast dinner! Ingredients:
4 ounces plain flour |
4 eggs, beaten |
200 ml milk |
4 tablespoons sunflower oil |
salt and pepper |
Directions:
1. Sift the flour and a pinch of salt into a bowl, make a well in the centre, pour in the beaten egg and gradually draw in the flour.
2. Add the milk and whisk until you have a smooth batter, season to taste.
3. Cover with cling film then leave to rest for 1 hour if possible.
4. Preheat oven to 220C/425°F.
5. Place the oil into two 12 hole trays and heat on the top shelf of the oven for 5 minutes until very hot.
6. Stir the batter then using a small ladle or desert spoon, pour the batter into the hot fat so that it comes halfway up the sides.
7. Bake the puddings for about 20 minutes until well risen, crisp and golden brown.
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