Perfect Yorkshire Puddings

Light crisp Yorkshire Pudding is now a staple of any British Roast a true delicacy For the perfect pudding you must have a very hot oven, a metal container usually works best, and always use plain flour.

225g plain flour
½ tsp salt
4 large free range eggs, beaten
300ml milk
about 4 tbls vegetable oil for cooking

Sift the flour and salt into a bowl.
Add the eggs and half the milk, beat until smooth.
Mix in the remaining milk and leave the batter to rest.
Place the oil into the cavities of a 12 muffin tray (I used Wilton ‘Perfect Results’ muffin tray)
Heat in the oven at 230 degrees C until the pan is hot.
Pour the batter equally into each cavity and place into the hot oven for 18-20 mins until the
Yorkshires have risen and turned golden brown.


Equipment for your bake
Wilton 12-Cup Muffin Pan

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