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Nutrition: per pud (8 large puds)

  • kcal176
  • fat10.09g
  • saturates2g
  • carbs15g
  • sugars1g
    low
  • fibre0.7g
  • protein6g
  • salt0.15g
    low

Method

  • step 1

    Heat oven to 230C/fan 210C/gas 8.

  • step 2

    Drizzle a little sunflower oil evenly into two 4-hole Yorkshire pudding tins or two 12-hole non-stick muffin tins and place in the oven to heat through.

  • step 3

    To make the batter, tip 140g plain flour into a bowl and beat in 4 eggs until smooth.

  • step 4

    Gradually add 200ml milk and carry on beating until the mix is completely lump-free. Season with salt and pepper.

  • step 5

    Pour the batter into a jug, then remove the hot tins from the oven. Carefully and evenly pour the batter into the holes.

  • step 6

    Place the tins back in the oven and leave undisturbed for 20-25 mins until the puddings have puffed up and browned.

  • step 7

    Serve immediately. You can now cool them and freeze for up to 1 month.

RECIPE TIPS

Pair your yorkies with these roast beef recipes from our sister title olivemagazine.com/roast-beef-recipes.

Recipe from Good Food magazine, February 2009

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Comments, questions and tips (726)

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Overall rating

A star rating of 4.8 out of 5.1180 ratings

jarvo27330080

question

Please someone tell me why I can even make this recipe work. Mine never end up with a hole in the centre. I'm using a large muffin tin, 210 fan, filling a 3rd the way up with batter and getting a sizzle. Why no hole?!

emma-penrose

I know the recipe says muffin tin but maybe try with a Yorkshire pudding tin. They're much shallower. It's what I've always used and always get the hole 😀

samnlizpusch93423

Absolutely flawless!

sarahlasekan339682

This recipe came out perfectly and they tasted amazing

alicereynolds1984qHGPWzkD

question

what shelf in oven

sarahlasekan339682

Middle

slbutler88807

question

Can I keep these in the fridge for a couple of days before reheating?

sarahlasekan339682

Put them in the freezer

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