Whether you're serving them alongside roast beef, chicken, or pork, Yorkshire puddings are a cherished component of any Sunday roast. This recipe gives you irresistibly golden, airy puddings with just four ingredients, five minutes of prep and a further 20-minute baking time. Whether you're serving them alongside a hearty roast or enjoying them as a snack, these Yorkshire puddings are guaranteed to rise to perfection every time.
Sharing this recipe , BBC Good Food noted: “The secret to getting gloriously puffed-up Yorkshire puddings is to have the fat sizzling hot and don't open the oven door!” When prepared as per instructions, this recipe , which has been categorised as “easy”, makes eight large puddings or 24 small ones. Yorkshire pudding recipe 140g plain flour Four eggs 200ml milk sunflower oil, for cooking Preheat your oven to 230°C (fan 210°C) or gas mark 8. Pour a small amount of sunflower oil into two four-hole Yorkshire pudding tins or two 12-hole non-stick muffin trays.
Place the tins in the oven to heat up. For the batter, sift 140g of plain flour into a bowl. Add four eggs and whisk until smooth.
Gradually incorporate 200ml of milk, continuing to whisk until the mixture is completely lump-free. Season with salt and pepper to taste. Transfer the batter to a jug, then remove the hot tins from the oven.
Carefully pour the batter into each hole, ensuring an even distribution. Return the tins to the oven and bake for 20-25 minutes or until the puddings have .
