Perfect and easy Yorkshire Puddings that rise time and time again. No need for anything technical just a few simple rules to follow for crisp, delicious yorkies every time.
Preheat your oven to 220°C/425°F/Gas Mark 7
Put 1 tsp of vegetable oil in each muffin hole. Place your muffin tray in the oven once it is at the correct temperature and leave for at least 10 minutes to get super hot.
Place 150 grams flour and 1 tsp fine sea salt (7 grams table salt) in a large mixing bowl and add the 4 eggs. Stir and then whisk them together. Don’t worry if there are still a few lumps.
Add 200 mls milk and whisk until smooth. This won’t take long. If you have time place covered in the fridge for at least half an hour. This helps them to look smooth, it's not essential but without chilling they can look craggy.
Tip the batter into a jug for easy pouring.
Remove the tin from the oven carefully, shut the oven door and place the tray over a low heat on your hob. It doesn’t matter that the whole tin isn’t being heated it’s just to keep the tin’s temperature up as much as possible.
Moving quickly but safely, pour the batter about half way up each muffin hole.
Place the tray quickly back in the oven.
Leave to bake (do not open the oven whilst baking) until they are deeply golden brown for about 15-20 minutes. If you get them out before they have coloured enough they will deflate. Boo...
I like to let them cool for about a minute in the tin, before turning them upside down gently on a wire rack. This way any oil that is caught in the yorkshire pudding as it rises, then drips out of the centre.
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All nutritional info is approximate and meant only as a guide.