| A Sunday roast just isn’t the same without a Yorkshire pudding—at least in our house! While they’re often paired with roast beef (which we adore), we make sure to have them with every roast dinner.I always whip up a batch of 12, because who can resist one smothered in gravy? We all sneak one before dinner, but hey, they’re just too delicious not to!
Got leftovers? No problem! Once cooled, freeze them, and they’ll stay fresh for up to a month. Join our tradition—once you add Yorkshire pudding to your Sunday roast, you’ll never want to skip it again! |
Yorkshire Puddings
Light and crisp Yorkshire puddings suitable to accompany any Sunday roast.
Servings: 12 puddings
Calories: 66kcal
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.
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