Yorkshire Puddings
Yorkshire Puddings takes about 45 min and serves 6. It needs 5 ingredients: plain flour, egg, milk, salt, and vegetable oil. It is rated medium to make.
- Total time
- 45 min
- Serves
- 6
- Difficulty
- Medium
Ingredients
- 140 g plain flour
- 4 eggs
- 200 ml whole milk
- 1 tsp salt
- 4 tbsp vegetable oil or beef dripping
Method
Make the batter
Whisk the flour, eggs, milk and salt to a smooth batter the consistency of single cream. Equal volumes of egg, flour and milk is the old rule and it still works.
Rest it
Rest the batter at room temperature for at least 30 minutes, an hour if you can. Resting lets the flour hydrate fully, and a rested batter rises noticeably higher.
30 minGet the fat smoking
Put a teaspoon of oil in each hole of a metal tin and heat at 230°C until it is genuinely smoking. This is the step people underdo, and it is the whole reason for the rise.
15 minPour and shut the door
Pour the batter in quickly — it should hiss violently — and close the oven. Do not open it again for 20 minutes; the draught collapses them.
20 minFinish crisp
Give them another 5 minutes once risen and deep brown, so the walls set. Pale puddings sink on the way to the table.
5 min
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