Yorkshire PuddingsCourse: Sides and ExtrasCuisine: BritishDifficulty: Easy
Yorkshire Puddings, the great British accompaniment to the Great British Roast Beef, but Yorkshire Puddings don’t have to only be served that way, there are so many different ways to eat this simple but delightful food.
What You Will Need
12 hole muffin tray
225 g plain flour
4 eggs Lightly beaten
300 ml milk
1 tspn salt
1/2 tspn white pepper
Vegetable Oil as needed
- Preheat the oven to 220°C 425°F Gas mark 8
- Sift flour, salt and pepper into a large bowl
- Softly beat the eggs until just broken and add to the flour with half of the milk.
- Whisk until it becomes nice and smooth, then add the rest of the milk and whisk again until smooth, the consistency should coat the back of a spoon.
- Pour the batter into a pouring jug and let in rest for 30 minutes
- Once the batter has rested for 30 minutes, oil up your muffin trays.
- Found a great tip for getting the right amount of oil in each hole.
- Fill the first 3 holes just below the top, then lifting the tray let the oil pour into the remaining 9 holes.
- Thanks Jamie.
- See Jamie Oliver’s way of doing this in the video below from 1m.32secs
- Fill the muffin tins to ⅔ of the way to the top with batter, without spilling any outside the holes. Using a spoon to stop the pour from one hole to another will stop any batter from spilling on the sides
- Place in the oven and bake for 15/20 minutes. Until totally risen and Golden Brown
- Do Not Open The Oven Door Before The Puddings Are Cooked
- There you should have the perfect Yorkshire Pudding