Everyone in my family loves a Yorkshire Pud! It’s a must-have with a Roast Dinner and I always make waaaaayy too many because 2 is never enough!
So if you follow my easy recipe you will end up with 8 fluffy Yorkshire puddings! It never ever fails me!
This is also great for a Toad in the Hole… Just make sure you double the recipe and use a good sized baking tray.
Ingredients
- 3oz (75g) Plain Flour
- 3 fl oz (75ml) whole or semi-skimmed milk
- 2 fl oz (55ml) water
- 1 large egg
- salt and pepper, to taste.
- 2 tbsp cooking oil, I tend to use vegetable or sunflower oil.
Method
- Preheat your oven to 210c/ Gas Mark 7
- Add just under a dessert spoon of cooking oil to 8 of your sections in your muffin tin and place them in the oven whilst you are making your Yorkshire pudding mix. Leave in the oven for at least 10 minutes or until your oil is beginning to spit. Do not take it out of the oven until you are ready to add your mix and the oil is spitting.
Tip: The trick to achieving the perfect Yorkshire puddings is to make sure your oil is really hot. Please be very careful when removing it from the oven and adding your mix, as the oil may spit.
- Add your flour, egg, milk, water and seasoning to a large jug and whisk until smooth. I like to make sure it’s really smooth so I usually tend to use a hand blender.
- By the time you’ve made your mix, your oil in the muffin tin should be bubbling, take it out and straight away add your Yorkshire mix to the 8 oiled sections of your muffin tray.
- Place them in the oven and lower the heat to 200c/ Gas Mark 6. They won’t take very long and within 10 minutes they should have risen. I tend to gauge them by the colour, but you really want them to be golden brown. This usually takes around 15-20 minutes depending on your oven. If you’re using this recipe for a Toad in the hole, you will need to cook it a little longer and make sure your sausages have been cooking for at least 25 minutes before adding your Yorkshire mix.
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Happy Baking!
Love, Keeley x
