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Four Yorkshire puddings in a baking tin

Best Yorkshire puddings

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Rating: 5 out of 5.871 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Makes 8 large puds or 24 small

The secret to getting gloriously puffed-up Yorkshire puddings is to have the fat sizzling hot and don't open the oven door!

  • Freezable
  • Vegetarian
Nutrition: per pud (8 large puds)
HighlightNutrientUnit
kcal199
fat13g
saturates2g
carbs15g
sugars1g
fibre0g
protein6g
low insalt0.12g
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Ingredients

  • 140g plain flour (this is about 200ml/7fl oz)
  • 4 eggs (200ml/7fl oz)
  • 200ml milk
  • sunflower oil , for cooking

Method

  • STEP 1

    Heat oven to 230C/fan 210C/gas 8.

  • STEP 2

    Drizzle a little sunflower oil evenly into two 4-hole Yorkshire pudding tins or two 12-hole non-stick muffin tins and place in the oven to heat through.

  • STEP 3

    To make the batter, tip 140g plain flour into a bowl and beat in 4 eggs until smooth.

  • STEP 4

    Gradually add 200ml milk and carry on beating until the mix is completely lump-free. Season with salt and pepper.

  • STEP 5

    Pour the batter into a jug, then remove the hot tins from the oven. Carefully and evenly pour the batter into the holes.

  • STEP 6

    Place the tins back in the oven and leave undisturbed for 20-25 mins until the puddings have puffed up and browned.

  • STEP 7

    Serve immediately. You can now cool them and freeze for up to 1 month.

RECIPE TIPS
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Pair your yorkies with these roast beef recipes from our sister title olivemagazine.com/roast-beef-recipes.

Goes well with

Recipe from February 2009, February 2009

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Rating: 5 out of 5.871 ratings
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