No-fail Yorkies

Perfect for mopping up gravy, these soft but crisp Yorkshire puddings will rise every time thanks to a great batter

  • Prep:5 mins
    Cook:40 mins
    Plus resting
  • Easy

Nutrition per serving

  • kcal 130
  • fat 5g
  • saturates 1g
  • carbs 17g
  • sugars 2g
  • fibre 1g
  • protein 5g
  • salt 0.9g

Ingredients

  • 450ml milk
  • 4 large eggs
  • 250g plain flour
  • 2 tbsp sunflower or vegetable oil

Method

  1. Up to 3-4 hrs before cooking, mix together the milk, eggs, flour and 2 tsp salt in a food processor or blender until you have a smooth batter. If you don’t have a food processor or blender, whisk the eggs into the flour and salt, then gradually whisk in the milk until smooth. Transfer to a jug, cover and leave at room temperature for at least 15 mins.

  2. Heat oven to 220C/200C fan/gas 7 and brush 12 holes of a muffin tin with the oil. Heat the tin in the oven for 5 mins, then carefully lift out and quickly pour the batter into the holes. Bake in the oven for 5 mins, then reduce oven temperature to 200C/180C fan/ gas 6 and cook for a further 30 mins until puffed, risen and golden.