Ingredients
- 2 tablespoons sunflower oil or vegetable oil
- 150 g plain flour (all-purpose flour)
- 1 pinch salt
- 3 medium eggs
- 200 ml whole milk or semi-skimmed milk
- 50 ml cold water
Instructions
- In a large mixing bowl, whisk together the plain flour and salt.
- Add the eggs and whisk until a thick smooth paste forms with no lumps.
- Slowly pour in one-third of the milk while whisking continuously.
- Add the remaining milk and cold water and whisk until the batter is smooth and silky.
- Transfer the batter to a jug if desired and refrigerate for 15 to 30 minutes.
- Preheat the oven to 220°C (425°F fan) or 240°C (475°F conventional).
- Add a small amount of oil to each hole of a 12-hole muffin tin.
- Place the muffin tin in the oven for about 10 minutes until the oil is smoking hot.
- Carefully remove the tray and quickly pour the batter evenly into each muffin hole. The batter should sizzle immediately.
- Return the tray to the oven and reduce the temperature to 200°C (400°F).
- Bake for 25 to 30 minutes until the Yorkshire Puddings are tall, crisp, and deep golden brown.
- Do not open the oven door during the first 25 minutes of baking.
- Allow the puddings to cool slightly before serving.
Notes
- Resting the batter helps create taller and crispier puddings.
- Do not open the oven door early or the puddings may collapse.
- Be sure the oil is smoking hot before adding the batter.
- Beef dripping can replace vegetable oil for a traditional flavor.
- Mini muffin tins can be used for bite-sized Yorkshire puddings.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freeze cooled puddings for up to 2 months.
- Reheat in the oven rather than the microwave to keep them crispy.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: British
- Diet: Vegetarian
Nutrition
- Serving Size: 1 Yorkshire pudding
- Calories: 95
- Sugar: 1g
- Sodium: 80mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 45mg
