You can be the judge of whether these Award-winning Yorkshire puddings are deserving of their title! Easy to make and even easier to eat!!
Prep: 5 mins | Cook: 20 mins | Extra time: 10 mins, resting
Ingredients
Makes: 12 Yorkshire puds
- 225g plain flour
- 1 tsp salt
- 4 eggs, beaten (see tip)
- 300ml milk
- oil for cooking
Method
- Sift the flour and salt into a large bowl and add the beaten eggs with half the milk.
- Whisk until it resembles wallpaper paste (needs to be very smooth), then add the rest of the milk and again whisk until smooth. Allow to rest for 30 minutes at room temperature, this can be speeded up by placing it in the fridge for 10 minutes.
- Turn the grill on for about 12-15 minutes to boost the top oven temperature to around 270°.
- Place ½ tsp of vegetable oil in each well of a Yorkshire pudding/muffin tray and place in the oven.
- Remove the tray and pour in the batter (about ½ to ¾ way up each well), then turn off the grill to reduce the oven temperature to around 230°C and place the tray in the middle of the oven with plenty of space for Yorkshire puddings to rise. Bake for 15-20 minutes.