From-the-freezer Yorkies

From-the-freezer Yorkies

  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)

Prep: 10 mins Cook: 35 mins Plus resting

Easy

Makes 12 large ones
You can't have a roast dinner without Yorkshire puddings! These fluffy, crispy beauties can be made ahead and frozen

Nutrition and extra info

  • Freezable
  • Vegetarian
  • Healthy

Nutrition: per yorkie

  • kcal126
  • fat5g
  • saturates1g
  • carbs16g
  • sugars1g
  • fibre1g
  • protein5g
  • salt0.3g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 250ml whole milk
  • 4 large egg
  • 250g plain flour
  • 2 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

Method

  1. Mix together the milk, eggs, flour and a pinch of 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 for 15 mins.

  2. Meanwhile, heat oven to 240C/220C fan/gas 9. Pour ½ tsp oil into the holes of a Yorkshire pudding or muffin tin and put in the oven for 10 mins to get hot.

  3. When the oil is hot, pour the batter into each hole a third of the way up. Quickly put in the oven, then turn it down to 180C/160C fan/gas 4 and cook for 12-15 mins. Remove the Yorkies, turn them upside down in the tin and return to the oven for another 2-3 mins to brown the bottoms.

  4. Allow to cool completely on a wire rack, then put in a tight-sealing freezer bag or container and freeze for up to a month.

  5. When ready to cook, heat oven to 220C/200C fan/gas 7. Put the frozen Yorkies on a baking sheet and cook for 6-8 mins until golden and hot.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (1)

gillyanjo's picture

I'm a Yorkshirewoman - these yorkies are AWFUL. Heavy, stodgy. Definitely a North American version, the kind you get in restaurants over here. They are not typical, tender, light, crisp-round-the-edges Yorkshire puddings as they should be. I thought it would be interesting to make them to freeze, so I don't have a stinking hot kitchen on "the day". Don't bother.....

Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…