Your Sunday Roast will not be complete without Yorkshire Puddings! I have gone through a number of recipes – flat ones, wonky ones, soggy-bottomed ones. After reading a couple of articles on tips and the do’s and don’t, this recipe i’m sharing works perfectly every time.
It has been a while since my last Sunday Roast, I might have to do one sometime soon to update the photos!
- 140 gram all-purpose flour
- 4 eggs, lightly beaten
- 200 ml milk
- vegetable oil, for cooking
- Salt, to taste
- Heat oven to 220C.
- In a bowl, add flour and the beaten eggs. Stir until smooth. Then gradually add milk, salt and mix until this the batter is completely lump free. Gently stir the mix and not to whisk too hard. Pour the batter into a jug and refrigerate for 30 minutes (up to overnight). Do not miss this step, this is very important.
- Add oil evenly (approximately 2 tablespoon oil per hole. The Yorkshire pudding will not rise if there is not enough fat in the tin) into two 12 hole deep non-stick muffin tin and place in the oven to heat through for 20 minutes. Ensure to get the oil smoking hot in the tin.
- Remove the hot tins from the oven and carefully and evenly pour the batter into the holes. Make sure the oven door is shut to retain the heat whilst you’re filling the Yorkshire pudding holes. Then get the tray back into the hot oven as soon as possible.
- Place the tin back in the oven and leave undisturbed for 25 to 30 mins until the puddings have puffed up and browned.
If you’ve tried the recipe, don’t forget to tag us on instagram at #thespatulaandwok