No-fail Yorkies
By Sarah Cook
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
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.
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.
