Parmesan Yorkshire puddings
- Preparation and cooking time
- Prep:
- Cook:
- plus 1 hr resting
- Easy
- Serves 6 - 8
Skip to ingredients
- 150g plain flour
- 35g parmesanfinely grated
- 4 eggs
- 200ml whole milk
- 12 tsp vegetable oil
Nutrition: Per serving (8)
- kcal211
- fat10g
- saturates3g
- carbs21g
- sugars2g
- fibre1g
- protein10g
- salt0.2g
Method
step 1
Whisk the plain flour, half the parmesan and some salt and pepper together in a large bowl. Crack the eggs into the centre and start whisking, gradually bringing in the flour until it’s all incorporated.
step 2
Gradually whisk the milk in until smooth. Rest at room temperature for 1 hr, or chill overnight, then bring the mixture out of the fridge an hour before cooking.
step 3
Heat the oven to 220C/200C/gas 7. Pour 1 tsp vegetable oil into each hole of a 12-hole muffin tin, then put in the oven to heat for 10 mins. Carefully pour batter into each well, then sprinkle over a little more parmesan and bake for 15-20 mins until risen and golden. Once cool, will keep frozen for up to three months. Reheat in the oven.
