Best Yorkshire Puddings
by Tavolino
A classic British side dish featuring a light, airy batter baked in hot oil until golden and crispy. These puddings are the perfect accompaniment to any roast dinner.
Ingredients
- plain flour 140g
- eggs 4
- milk 200ml
- sunflower oil as needed
- salt and pepper to taste
Preparation
- 1
Preheat your oven to 225°C (fan 205°C).
- 2
Pour a little sunflower oil into each hole of a 12-hole muffin tin.
- 3
Place the tin in the oven to heat the oil for 10 minutes.
- 4
Sift 140g plain flour into a bowl and season with salt and pepper.
- 5
Make a well in the center and crack in 4 eggs.
- 6
Whisk the eggs into the flour until smooth.
- 7
Gradually whisk in 200ml milk until the batter is lump-free.
- 8
Pour the batter into a jug for easier pouring.
- 9
Carefully remove the hot tin from the oven.
- 10
Immediately pour the batter evenly into the hot oil holes.
- 11
Bake the puddings for 20 minutes until they have risen and are golden brown.
- 12
Serve immediately while hot and crispy.