Yorkshire Puddings Recipe

I think I actually squealled with excitement when I peered through the oven window and actually witnessed well risen Yorkshire puddings. Trust me when I say this hasn’t always been the case but once I learnt one simple thing, they always popped out the oven well risen, light and fluffy!

The secret you ask? Well, it’s simple really…make sure you have the equal amount of each ingredient! Now for this recipe, I don’t use grams, I grab a glass from my shelf and use that to measure. So go and choose your size glass too! The bigger the glass – the more Yorkshire puddings!

Recipe:

I used a small glass to ensure equal amounts ⬇️
🥚Fill to the top with egg
🥚Fill to the top with flour
🥚Fill to the top with milk

Method:

1) Add 1tbsp oil into a deep muffin case and place in the oven at 180C.

2) Meanwhile, whisk together the egg and milk. Then add the flour and whisk until smooth. It should be the consistency of double cream.

3) Rove the muffin tray from the oven and pour in the batter until 3/4 filled.

4) Bake for 15 minutes until well risen and golden. Don’t be tempted to open the oven or they will sink!

Enjoy x