Yorkshire Puddings
These Yorkshire puddings really complete a Sunday roast, and are light and crispy around the top, just as a good one should be.
Servings: 12 large puddings
Calories: 108kcal
Ingredients
- 200 g plain flour
- 4 eggs
- 300 ml milk
- Salt
- Vegetable oil
Instructions
- Preheat oven to 230°C/Gas 8
- Brush the trays with some vegetable oil, and place in the oven to heat the oil- for perfect puddings, the oil needs to be piping hot.
- Add the flour, eggs, milk and salt to a bowl. Mix with an electric mixer until smooth.
- For ease, transfer the mixture to a jug, and pour the mixture into the heated trays, leaving little bit of space in each circle between the top of the mixture and the tray surface.
- Cook for 20-25 minutes at the top of the oven, when they should be evenly golden brown, a little bit darker at the top. Do not open the door while cooking, as this will make the puddings sink and not cook properly.
Notes
For best results, use a Yorkshire pudding tray, but if you don't have one, use a shallow cupcake tray (puddings will likely stick in deeper trays)
Nutrition
Serving: 1 | Calories: 108kcal | Carbohydrates: 14g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Cholesterol: 64mg | Sodium: 86mg
