These Yorkshire puddings are easy to make—they require just five minutes of prep time —and are perfect for adding a little extra comfort to your Sunday roast . Bake the simple, four-ingredient batter for 20 minutes to create these delicious and perfectly risen puds. BBC Good Food shared this recipe : “The secret to getting gloriously puffed-up Yorkshire puddings is to have the fat sizzling hot and not open the oven door!” This recipe makes eight large Yorkshire puddings or 24 small ones, which is great for snacking or larger family meals.
As always, enjoy them fresh out of the oven while they’re still piping hot and golden brown. Ingredients 140g plain flour (about 200ml/7fl oz) Four eggs 200ml milk Sunflower oil for cooking Method Preheat the oven to 230C (fan 210C/gas mark eight). Lightly drizzle sunflower oil into two 4-hole Yorkshire pudding trays or two 12-hole non-stick muffin trays, ensuring the oil is spread evenly.
Place the tins in the oven to heat up. To prepare the batter, sift 140g of plain flour into a mixing bowl, then whisk in four eggs until smooth and well combined. Gradually pour in 200ml of milk while continuing to whisk until the batter is completely free from lumps.
Season with salt and pepper to taste. Transfer the batter to a jug for easy pouring, then carefully remove the hot tins from the oven. Evenly pour the batter into the pre-heated holes.
Return the tins to the oven and bake for 20-25 minutes without opening the door. The puddings shou.
