Description
Crispy on the outside and soft on the inside, these classic Yorkshire puddings are golden, airy, and perfect for any meal
Ingredients
- All-Purpose Flour: 140g, provides structure to the puddings
- Eggs: 4 large, help the batter rise and create a light texture
- Whole Milk: 200ml, adds moisture and tenderness
- Vegetable Oil: 2 tablespoons, ensures crispy edges and prevents sticking
- Salt: 1/2 teaspoon, enhances the flavors
Instructions
- Preheat Your Equipment: Preheat oven to 220°C (425°F). Place 2 teaspoons of oil in each cup of a 12-hole muffin tin and heat until smoking hot
- Combine Ingredients: In a bowl, whisk together flour and salt. Gradually add eggs and milk, whisking until smooth and lump-free
- Prepare Your Cooking Vessel: Ensure the hot oil in the muffin tin is ready for pouring the batter
- Assemble the Dish: Pour batter evenly into each hot cup of oil
- Cook to Perfection: Bake in the preheated oven for 20-25 minutes, do not open the oven door
- Finishing Touches: Check for golden brown, crispy puddings
- Serve and Enjoy: Serve immediately with gravy, roast beef, or enjoy on their own
Notes
- Use room temperature ingredients for a better rise
- Preheat your baking tray with oil to get that golden, crispy bottom
- Avoid opening the oven door during baking to keep them puffed
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 pudding
- Calories: 120
- Sugar: 1g
- Sodium: 100mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
Keywords: Yorkshire pudding, classic pudding, British recipe, Sunday roast, crispy pudding