Yorkshire Puddings
A British dinner. Ready in about 38 minutes. Difficulty: medium.
- 13 minPrep (about)
- 25 minCook (about)
- 38 minTotal time
- 4Servings
- MediumDifficulty
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Join the waitlist Not nowIngredients
Fresh & other
- 3 ⅔ oz flour
- 3 eggs
- ½ cup + 2 tbsp milk
Sauces & oils
- Drizzle sunflower oil
How to make it
Steps in our own plain words.
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Turn the oven on to 450°F (400°F for a fan oven).
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Drizzle a little sunflower oil in two 4-hole Yorkshire tins or two 12- non-stick muffin tins.
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Place in the oven to heat through.
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To make your batter, tip 3 ½ oz plain flour in a bowl.
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Beat in 3 eggs until smooth.
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Gradually add ½ cup + 2 tbsp milk plus carry on beating till the mix is completely lump-free.
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Season with salt and pepper.
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Pour the batter into a jug.
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Remove the hot tins from the oven.
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And pour the batter into the holes.
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Place the tins back in the oven.
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Leave undisturbed for 20-25 mins till the puddings have puffed up and browned.
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Serve right away.
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Now cool them plus freeze for up to 1 month.
On the side: Green salad
A side we added to round out the meal. It is not part of the original recipe.
How to make it (10 min)
- Rinse the salad greens. Slice the cucumber.
- Put it all in a bowl and toss with the dressing just before eating.
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Join the waitlistRecipe from TheMealDB, adapted from the original. Steps rewritten in our own words. Times are estimates.