Best Yorkshire puddings

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Nutrition and extra info

  • Freezable
  • Vegetarian

    • Nutrition: per pud (8 large puds)

  • kcal199
  • fat13g
  • saturates2g
  • carbs15g
  • sugars1g
  • fibre0g
  • protein6g
  • salt0.12g
  • Ingredients
  • Method

    • Ingredients

  • 140g plain flour (this is about 200ml/7fl oz)
  • 4 eggs (200ml/7fl oz)

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 200ml milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • sunflower oil, for cooking

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

    • Method

    1. Heat oven to 230C/fan 210C/gas 8.

    2. Drizzle a little sunflower oil evenly into two 4-hole Yorkshire pudding tins or two 12-hole non-stick muffin tins and place in the oven to heat through.

    3. To make the batter, tip 140g plain flour into a bowl and beat in 4 eggs until smooth.

    4. Gradually add 200ml milk and carry on beating until the mix is completely lump-free. Season with salt and pepper. 

    5. Pour the batter into a jug, then remove the hot tins from the oven. Carefully and evenly pour the batter into the holes.

    6. Place the tins back in the oven and leave undisturbed for 20-25 mins until the puddings have puffed up and browned.

    7. Serve immediately. You can now cool them and freeze for up to 1 month.

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