Description
Traditional Yorkshire puddings that are crispy on the outside and soft on the inside.
Ingredients
Scale
- 2 tbsp Sunflower oil (See notes)
- 150 g Plain flour
- Pinch of salt
- 3 Eggs (Medium, free-range)
- 200 ml Milk (Whole or semi-skimmed)
- 50 ml Water
Instructions
- Whisk the flour and salt with the eggs until you have a very smooth, very thick paste.
- Add about a third of the milk, whisk until smooth, add the rest, along with the water and again whisk until totally smooth.
- Transfer your batter into a large jug if you have one (this will help you to safely pour later).
- For best results, if you have time, pop into the fridge to rest for 15-30 minutes (you can leave for longer in the fridge if it’s helpful to your timings, but you’ll need to give it a very good stir and may need to add a little more milk to return it to its original consistency).
- Preheat the oven to 220℃/425F fan, 240℃/475F or Gas Mark 9.
- When you’re ready to cook, pour a little of the oil into each of the muffin tray holes and put into the oven for 10 minutes until the oil is smoking hot.
- Very carefully, open the oven door and remove the tray of hot oil (close the oven door quickly).
- Working very quickly, pour or spoon the batter into each muffin hole. (It should be hissing and bubbling).
- Return to the oven and reduce the temperature to 200°C/400F. Cook for 30 minutes until they are a deep dark golden colour and very crispy. DO NOT OPEN THE OVEN until at least 25 minutes has passed!
- Use the following quantities instead: 75g of plain flour | 100ml milk | 3 tbsp water | 1 egg
- Preheat the oil in tin for 10 minutes at 220℃/425F fan, 240℃/475F or Gas Mark 9.
- Carefully pour in the batter, turn the temperature down to 200℃/400F, 220℃/425F or Gas Mark 7 and cook for about 16 minutes.
- Remove from the oven and leave to cool 5 mins so it’s easier to get out of the tin.
Notes
- Make sure the oil is very hot before pouring the batter for the best rise.
- Adjust cooking times based on your oven’s performance.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 2 puddings
- Calories: 150
- Sugar: 1g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg