After many years of trying, I finally mastered the art of making the perfect Yorkshire Pudding! 😉
My Yorkshire Puds s come out perfect every time these days so I thought I’d share my fail-safe recipe with you today….
Ingredients for the Perfect Yorkshire Puddings!
100g plain flour
1/2 pint milk
3 medium sized eggs
1 teeny pinch of salt
(This will make 12 perfect yorkshire puddings ;-))
Pre-heat the oven to as hot as it gets.
Add about a teaspoon of oil to each of the holes in your Yorkshire Pudding tray and pop it in the oven until the oil is smoking.
To make the pudding mix itself, add the salt to the flour in a mixing jug (I use a mixing jug as it makes it easier to pour into the baking tin) and give it a good stir to evenly distribute it through the flour.
Make a little well in the flour mix and crack in the eggs.
Give the mixture a quick stir as it is and then pour the milk in and whisk until there are no lumps in the batter.
I usually make my mix in advance of when I need it and pop it in the fridge for a little while as the puddings seem to rise more if the mixture is cold.
When your oil is smoking then you’re ready to add the batter to the tins but the trick is to be as quick as possible as you need to keep the oven, the oil and the baking tray as hot as possible. Make sure you have your batter mix ready to go and quickly (but safely) get the smoking Yorkshire Pudding tray out of the oven. Quickly pour your batter mix and then get the tray back in the oven as soon as you can.
Bake for around 15-20 minutes although there doesn’t seem to be an exact time with Yorkshire Puddings so I’d check on them at around 13 minutes just in case!
Do not open the door until this time though as this will stop them from rising as much!
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Image credit: Shutterstock, Richard M Lee
