Traditionally served with Roast beef, these slightly naughty, but ever so nice, crisp fluffy Yorkshire puddings make a great addition to any roast.
A lot of people try and fail to get Yorkshire puddings to rise in the oven, but here I will show you how to achieve the desired results.
I always make more than I need as I find they get ‘stolen’ from the baking tin as soon as they come out of the oven!
Can be made in advance and then simply returned to the oven to warm through before you serve dinner.
Yorkshire Pudding, the perfect accompaniment to any roast dinner
Ingredients
- 4 heaped tbsps plain flour
- 1 egg
- 1/2 tspn salt
- 300ml milk
- sunflower oil
Instructions
- Put flour and salt in a pyrex dish and combine
- Make a well in the centre and add the egg
- Add half the milk and whisk until smooth
- Add the remaining milk and leave to stand for at least 30 minutes
- Oil a muffin tin and add a teaspoon of Sunflower oil to each well
- Place in a 230C or equivalent oven for 10 minutes until oil is smoking
- Gently mix batter with a ladle
- Ladle batter into each well, approx half full
- Return tray to oven and bake for approx 25 minutes until Yorkshires have risen and are completely golden brown
Notes
A few tips for perfectly risen Yorkshires. It is absolutely essential that the bowl and all utensils are spotlessly clean. Allow the batter to stand for at least 30 minutes after making. Grease the muffin tin with cooking oil, wiping with kitchen roll to ensure sides are oiled. Add an additional teaspoon of oil to each well in the baking tray. Ensure oil is piping hot before ladling in the batter mix. Do not over fill each well with batter, approx half full is adequate.
Yum… Looks great Emma!
Thank you Teresa!