Yorkshire Puddings



The key with Yorkshires is to make sure the oil is very hot and sizzling. When you add the batter you want to do it as fast as you can so its back in the oven and not cooling down. 
— Susan

INGREDIENTS

  • 140g Plain Flour
  • 4 Eggs + 1 extra egg white
  • 200ml Milk
  • Pinch of Salt
  • Sunflour oil (for the tin) 

METHOD

This is our favourite Yorkshire pudding recipe, it makes big Yorkshires. This is the one I use every time we have a roast dinner.

  1. Your oven needs to be as hot as it can go. (If you need a temperature it should be: 230C/fan 210C/gas 8)
  2. Drizzle a little sunflower oil evenly into a 12-hole muffin tin (or yorkshire tin).
  3. Once your oven is up to temperature put your 12-hole muffin tin in.
  4. Add all the ingredients into a bowl or jug and mix them up until there are no lumps.
  5. When the oil is up to temperature you need to quickly but carefully add the batter to the hot oil in the tin.
  6. Place the tin back in the oven and cook for 15 - 20 minutes until puffed and golden brown.
  7. Enjoy with our delicious turkey and trimmings!
Make your mixture early on in the day and put it into the fridge. The temperature change between hot and cold helps them rise
— Sarah