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Yorkshire Puddings

Always had good results with this Yorkshire Pudding batter. Makes 6 good size puddings in a muffin tin, 2 each perfect for the 3 of us, easy to double up to make 12.

Published

Yorkshire Puddings

At a glance

Prep
5m
Cook
20m – 30m
Serves
6
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Ingredients

Instructions

  1. Preheat oven to 220C/200C Fan/Gas 7

  2. Put a little of the oil (something that will take the heat, vegetable or sunflower is good, you can also use dripping or lard which can add a bit of flavour) in a 6 hole muffin tin. You don't need a lot of oil, just enough to cover the bottom of the tin, they can taste a bit greasy if you over do it.

  3. Put the tins in the oven until smoking hot (5–10 minutes).

  4. Whilst the oil is heating add flour, eggs and a pinch of salt and pepper to a bowl, whisk until you have a smooth paste. Gradually add the milk whisking each bit in to prevent lumps forming.

  5. Once the oil is smoking carefully remove the tin from the oven and quickly add the batter. Each hole will be about two thirds full.

  6. Return to the oven and cook for 20-30 minutes depending on how you like them. My wife and son like them a bit gooey, 25 minutes is usually good for us all.