Go Back
Print Recipe

Yorkshire Puddings

Light and crisp Yorkshire puddings suitable to accompany any Sunday roast.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings: 12 puddings

Ingredients

  • 4 eggs
  • 130 g Plain Flour
  • 220 ml milk
  • 2 tbsp. water
  • Salt and Pepper

Instructions

  • Pre heat your oven to 230°C. In a large bowl add your eggs, flour and milk and whisk until smooth and all of the lumps are gone (see note). Season with salt and pepper, add the water and then allow to rest.
  • Place a 12 hole muffin tin on a baking tray and then pour a little oil in each muffin hole. Place into the oven for around 10 minutes to heat through.
  • Take out the muffin tin, put the batter into a pouring jug and then pour evenly into the holes. The batter should sizzle a little when you pour it in.
  • Bake in the oven for about 25 to 30 minutes until risen and a deep golden brown.
  • Allow to cool if freezing or use immediately. The Yorkshire pudding could be made ahead on the day and then warmed in the oven for a few minutes before serving your Sunday dinner.

Notes

When measuring your ingredients, you will probably find that if the eggs, flour, and milk were measured using a cup they would be of the same amount.  I have always measured my batter this way, equal amounts of egg, flour and milk.