Perfect Yorkshire puddings

Perfect Yorkshire puddings

A simple way to make gloriously puffy puds to go with your Christmas beef.

5 out of 5 stars(1) Rate this recipe
Vegetarian
  • Makes12
  • CourseSide
  • Prepare5 mins
  • Cook25 mins
  • Total time30 mins

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Ingredients

  • 225g plain flour
  • 4 Waitrose British Blacktail Free Range Medium Eggs
  • 500ml semi skimmed milk
  • 4 tbsp vegetable oil, or any flavourless oil

Method

  1. Sift the flour and a pinch of salt into a bowl. Make a well in the centre, add the eggs and some of the milk and stir to a thick, smooth batter. Stir in the remaining milk, then cover and chill in the fridge for 30 minutes.

  2. Meanwhile, preheat the oven to 220°C, gas mark 7. Pour 1 tsp oil into each well of a 12-hole muffin tin and place in the oven for 5 minutes.

  3. Check to see if the oil is hot enough – it should sizzle as the batter is poured in. Pour the batter equally between the 12 holes, then bake the puddings for 20-25 minutes, or until golden and well risen.

  4. To get really crisp Yorkshire puddings, briefly open the oven door to let the steam escape 5 minutes from the end of cooking.

Cook’s tip

To make ahead, cool, then freeze the puddings for up to 1 month. Reheat in a hot oven until crisp.

Nutritional

Typical values per item when made using specific products in recipe

Energy

614kJ/ 147kcals

Fat

6.8g

Saturated Fat

1.5g

Carbohydrates

15g

Sugars

2.3g

Fibre

0.5g

Protein

5.8g

Salt

0.1g

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Overall rating (5/5)

5 out of 5 stars1 rating