Best homemade Yorkshire puddings
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
• 140 g white flour
• 200 ml milk
• 100-150 ml oil (for cooking)
• 4 eggs
1 Preheat the oven at 180 C -200 C.
2 Pour some oil/goose fat into a nonstick/silicone 12 holes muffin tray and place in the preheated oven for about 10-12 minutes until the oil/fat is fairly hot. The battery should be sizzling when poured in. This is very important! If oil isn’t hot enough the puds won’t be right.
3 In a bowl, swift the flour mixed with salt and a little pepper.
4 Make a little well in the middle of the flour and put in the eggs. Using a whisking tool, whisk the eggs with the flour until it all becomes a lump-free, a thicker batter.
5 Pour in the milk gradually while still whisking constantly until the batter becomes smoother.
6 Pour the batter into a jug and set aside until ready to be poured in.
7 Carefully remove the tray from the oven and start pouring a little batter in each hole. Try and be pretty quick with this. When finished, place carefully but quickly the tray back in the oven. Bake for 20-25 minutes until nicely ‘tanned’.
Rule no. 1: – Oil has to be hot, hot, hot! Rule no. 2: – DO NOT open oven door while baking the puds. If you respect these 2 rules, success is guaranteed. 👍
The pudding batter can be made a day before (keep in the fridge over night and take out 1-2 hours before making) but it can also be made 5 minute before baking them and it is as good.
The standard flour can be replaced with gluten free flour. They also come out great.
The vegetable oil can be replaced with goose or duck fat, ghee or coconut oil for a little taste twist. 😋 👌🏼
Oh, and enjoy those beauties!
Heat oven to 230C/fan 210C/gas 8. Drizzle a little sunflower oil evenly into 2 x 4-hole Yorkshire pudding tins or a 12-hole non-stick muffin tin and place in the oven to heat through.
To make the batter, tip 140g plain flour into a bowl and beat in four eggs until smooth. Gradually add 200ml milk and carry on beating until the mix is completely lump-free. Season with salt and pepper. Pour the batter into a jug, then remove the hot tins from the oven. Carefully and evenly pour the batter into the holes. Place the tins back in the oven and leave undisturbed for 20-25 mins until the puddings have puffed up and browned. Serve immediately. You can now cool them and freeze for up to 1 month.
Credit to Ramonas cuisine.