Fluffy Yorkshire Puds
No Sunday roast is complete without a mighty Yorkshire pud! The secret to the perfect pudding is in the heating of the oil – it’s got to be sizzling hot before adding the smooth batter, baking until golden brown, and shamelessly watching the oven door to check for ‘that rise’. Our simple yet delicious recipe will help you conquer fluffy Yorkshire puddings to enjoy with your next Sunday feast.
25 minutes
Serves 8-24 people
Ingredients
- Sunflower oil
- 140g plain flour
- 4 Free Range Ethical Eggs
- Sea salt
- Black pepper
Method
- Pre-heat the oven to 230C/210C fan.
- Add a little sunflower oil to two tins. You can use Yorkshire pudding tins or muffin tins, depending on how many puddings you are making. Place into the oven to heat up the oil until hot.
- For the batter, add 140g flour to a mixing bowl, then beat in 4 eggs.
- Add 200ml of milk gradually and continue to whisk the mixture, until there are no lumps. Add salt and pepper to season.
- Carefully remove the tins from the oven and pour the batter into a jug, then evenly distribute the batter between the holes of each tin.
- Place the tins into the oven for 20-25 minutes, until the puddings begin to turn golden brown and have fluffed up.
- For the fluffiest Yorkshire puddings, serve immediately. You can also allow them to cool and freeze them, as they will keep for up to 1 month.
