Yorkshire puddings

Sauces / dips / sides
Written By Jane Lawson

The is the ONLY Yorkshire pudding recipe that has ever worked for me! I found it on BBC Good Food a while ago to my great relief as not being able to make a decent Yorkshire is somewhat of an embarrassment for a ‘proper’ Yorkshire lass.

Ingredients

Makes 12 muffin cases or 8 pudding sized

  • 140g plain flour

  • 4 eggs

  • 200ml milk

  • sunflower oil, for cooking

Yorkshire puddings.jpg

Method

  • Set the oven to 230°c fan.

  • Drizzle the oil into the tins, making sure there is enough to just cover the bottom of each mould. Place in the oven for 5-10 minutes to get very hot.

  • Make the batter by measuring the flour into a large bowl, add the eggs and whisk to a thick paste. I use a mixer to save my arm going dead.

  • Add the milk gradually and mix until smooth.

  • Pour into the tins and place in the oven for 20-25 minutes.

    Tip

  • Once they’re cooked, you can freeze them for a month

Jane Lawson
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