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The oven, tray and oil need to be very hot to get the initial lift. The result is a very light, fluffy pud that is cooked through. I use a 12-hole muffin tin but only fill them half full or just under, as this allows them to rise and hold their shape.
Servings 12
Calories 109 kcal
Prep Time10 mins
Cook Time50 mins
Total Time1 hr

Ingredients
 

  • 4 medium free-range eggs, at room temp
  • 568 ml milk
  • 225 g plain flour
  • pinch salt

Instructions
 

  • Preheat the oven to 200C, Gas 6.
  • Into a bowl, place the flour, eggs and ½ the milk and mix to a smooth batter, then add the rest of the milk - do not season until you are ready to cook.
  • Add 2 tbsp of oil into each hole in the muffin tins and pop into the oven on a baking tray.
  • After 10 minutes, remove the Yorkshire pudding tin from the oven.
  • Pour the Yorkshire pudding batter into the preheated tin and immediately return to the oven, cook for 10 minutes.
  • Then reduce the heat to 180C, Gas 4.
  • Cook the Yorkshire pudding until risen and golden brown, around 40 minutes; when you think they are ready, allow up to 10 more minutes.
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Nutrition Facts
My Yorkshire Puddings
Amount per Serving
Calories
109
% Daily Value*
Fat
 
2
g
3
%
Saturated Fat
 
1
g
6
%
Trans Fat
 
1
g
Cholesterol
 
57
mg
19
%
Sodium
 
42
mg
2
%
Potassium
 
111
mg
3
%
Carbohydrates
 
17
g
6
%
Fiber
 
1
g
4
%
Sugar
 
3
g
3
%
Protein
 
5
g
10
%
* Percent Daily Values are based on a 2000 calorie diet.
Course Classic Main Courses, Main Course
Cuisine Autumn, Easter, ITV This Morning, Spring, Summer, Winter
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