Classic Yorkshire Puddings
Towering, golden, and supremely crispy puds ready to drown in Sunday roast gravy.
Ingredients
140g plain flour1.5kg
4 eggs6 pack
200ml whole milk1L
2 tbsp sunflower oil1L
Method
- Heat oven to 230C/fan 210C/gas 8.
- 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.
- To make the batter, tip 140g plain flour into a bowl and beat in 4 eggs until smooth.
- Gradually add 200ml milk and carry on beating until the mix is completely lump-free. Season with salt and pepper.
- Pour the batter into a jug, then remove the hot tins from the oven. Carefully and evenly pour the batter into the holes.
- Place the tins back in the oven and leave undisturbed for 20-25 mins until the puddings have puffed up and browned.
- Serve immediately. You can now cool them and freeze for up to 1 month.
Cost to cook
4
serves 4 ·
Live supermarket prices, as of 3 Oct. Full-pack shop cost · about £0.81 of it is what this recipe actually uses.
Find it in store
Search the ingredients at your stores:
Tesco Asda
£2.35 est. · serves 4