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Yorkshire puddings piled on a plate

James Martin's Yorkshire puds

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A star rating of 4.8 out of 5.119 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus standing
  • Easy
  • Makes 12

Roast beef just wouldn't be the same without crisp Yorkshire puddings.

  • Vegetarian
Nutrition: per yorkshire
HighlightNutrientUnit
kcal123
fat5g
saturates1g
carbs14g
sugars1g
fibre1g
protein4g
low insalt0.1g
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Ingredients

  • 200g plain flour
  • 3 eggs
  • 300ml milk
  • 4 tbsp vegetable oil

Method

  • STEP 1

    Put 200g plain flour and some seasoning into a large bowl, stir in 3 eggs, one at a time, then slowly whisk in 300ml milk until you have a smooth batter.

  • STEP 2

    Chill in the fridge for at least 30 mins or up to a day.

  • STEP 3

    Heat oven to 220C/180C fan/gas 7. Pour 4 tbsp vegetable oil into the holes of a 12-hole muffin tin, then heat the tin in the oven for 5 mins.

  • STEP 4

    Carefully ladle the batter mix into the tin, then bake for 30 mins until well browned and risen.

Goes well with

Recipe from Good Food magazine, September 2011

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Overall rating

A star rating of 4.8 out of 5.119 ratings
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