No-Fail Yorkies

No-fail Yorkies

Author:Sarah Cook

Perfect for mopping up gravy, these soft but crisp Yorkshire puddings will rise every time thanks to a great batter

English
Nutrition
kcal fat saturates carbs sugars fibre
130 5g 1g 17g 2g 1g

Cook: 40 mins Prep: 5 mins

english casual vegetarian easy

  • 46
  • 2
  • 0

Ingredients

  • 450ml milk
  • 4 large eggs
  • 250g plain flour
  • 2 tbsp sunflower or vegetable oil

Preparation

Makes 12

  1. Up to 3-4 hrs before cooking, mix together the milk, eggs, flour and 2 tsp salt in a food processor or blender until you have a smooth batter. If you don’t have a food processor or blender, whisk the eggs into the flour and salt, then gradually whisk in the milk until smooth. Transfer to a jug, cover and leave at room temperature for at least 15 mins.
  2. Heat oven to 220C/200C fan/gas 7 and brush 12 holes of a muffin tin with the oil. Heat the tin in the oven for 5 mins, then carefully lift out and quickly pour the batter into the holes. Bake in the oven for 5 mins, then reduce oven temperature to 200C/180C fan/ gas 6 and cook for a further 30 mins until puffed, risen and golden.

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