Yorkshire Puddings

Yorkshire puddings


  • 140g plain flour
  • 4 eggs
  • 200ml milk
  • sunflower oil


  • Preheat the oven to 220 degrees C.
  • Using a 12 hole muffin tin, pour a small amount of sunflower oil over the base of each hole. Once done, put in the oven to allow the oil to heat up.
  • In a measuring jug, weigh out the flour and crack in the 4 eggs. Beat until the mixture is smooth – this may take a while, depending on your arm muscles!
  • Once smooth, add in the milk and mix briefly before adding seasoning, to taste.
  • Carefully remove the tin from the oven and pour the batter over the oil, trying to distribute it evenly between all 12 holes.
  • Put the yorkshire puddings back in the oven for 20 – 25 minutes. Resist opening the oven door up to check on them as this lets valuable heat escape!
  • Remove from the oven and enjoy whilst hot!

Note: My yorkshire puddings were quite large – split the mixture amongst more tins to make smaller if you wish, but keep an eye on the cooking time!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s