light and fluffy yorkies
- 4 heaped tablespoons of plain flour
- 2 eggs
- 60mls milk
- Extra water is optional
- yorkshire pudding tin
Level of difficulty Easy
Preparation time 10mins
Cooking time 15mins
Cost Budget Friendly
in a mixing bowl add your flour eggs and milk and whisk together
you are looking for a thinnish batter if it is too thick add a dash of water on the other hand if it is too thin add a smidge more flour and whisk
I always chill my mixture for about 1/2 an hour before using
you need a hot oven so preheat your oven on gas mark 8-9, add a small drop of oil into each of your Yorkshire cups and place in the oven.
The oil needs to be very hot preferably to the point where you can hear it spiting, remove your batter mix from the fridge and very carefully but as quick as you can add it too the tray, ideally you will see the outside of each pudding sizzle immediately.
Quickly return to the oven on the top shelf and shut the door and now the fun begins, DO NOT OPEN THE DOOR!! , at least for 10 mins if you can see through the glass front then even better because you will see them rise, I get great satisfaction sitting and watching the Yorkshire grow, If you cannot resist a peek then on your own head be it! you run the risk of them sinking into themselves for best results do not open the door again until 20 mins is up!
Enjoy! you should now have crispy but fluffy large Yorkshire puds a great trimming to a roast dinner.
If at first you don't succeed try, try, and try again is the motto to Yorkshire puddings, i have cooked loads and still now sometimes they fail and come out like cakes but once you have mastered it, which is trial and error you will be very satisfied, everyone just has to bear in mind that all ovens are different so you will get the hang of it in your own oven.
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