Yorkshire Puddings… fail-safe recipe! by SJV
Yes, we know that the Aunt Bessie brand is simple and quick and pretty much guaranteed to be scoffed in an instant – but, BUT, there is something hugely satisfying in actually making your own Yorkshire puddings – and it’s actually surprisingly easy.
So, to celebrate the publication of the brand new edition of the Milly Johnson bestseller, The Yorkshire Pudding Club, here is our favourite recipe. Do it people, make your own Yorkshires, you’ll never go back!
- 100g/3½oz plain flour
- ¼ tsp salt
- 3 large free-range eggs
- 225ml/8fl oz milk
- 4 tbsp sunflower oil
- Preheat the oven to 220C/200C Fan/Gas 7.
- Mix the flour and salt together in a bowl and make a well in the centre. Add the eggs and a little of the milk. Whisk until smooth, then gradually add the remaining milk. Pour the mixture into a jug.
- Measure a teaspoon of oil into each hole of a 12-bun tray, or a tablespoonful into each hole of a 4-hole tin, or 3 tablespoons into a roasting tin. Transfer to the oven until the oil is piping hot.
- Carefully remove the tin from the oven and pour the batter equally between the holes or the tin. Return the batter quickly to the oven and cook for 20–25 minutes (35 if making the Yorkshire pudding in a roasting tin), or until golden-brown and well-risen. Serve immediately.
(Yorkshire puddings can be made completely ahead and reheated in a hot oven for about eight minutes. The batter can be made up to two hours ahead. The cooked puddings can be frozen and cooked from frozen in a preheated oven for about 10 minutes.)