Yorkshire Puddings
This recipe makes a batch of Yorkshire puddings that are perfect to serve with a Sunday roast.
Servings: 12 puddings
Calories: 92kcal
Ingredients
- 2 medium eggs
- 140ml semi skimmed milk
- 100g plain flour or all-purpose
- 6 tablespoon cold water
- ½ teaspoon salt
- ½ teaspoon black pepper
- 130ml vegetable oil
Instructions
- Combine the eggs, milk and flour in a bowl then add the water and mix until smooth. Once the batter is smooth, add and mix in the salt and black pepper. Pour the batter into a plastic jug then refrigerate for 1 hour.
- Preheat the oven to gas mark 7/425oF/220oC/200oC fan and pour around ¾ tablespoon of oil into each cavity of a 12-count muffin tin. Pop the muffin tin in the top area of the oven for around 15 minutes to heat up the oil.
- Carefully remove the tin from the oven using oven gloves and place on a sturdy surface. Pour the batter evenly between the 12 cavities of the muffin tin then bake in the top area of the oven for 14 - 16 minutes. Remove from the oven and serve with your main meal.