Wednesday, 23 March 2011

Best Yorkshire puddings recipe

The Side Dish blog (the home of side dish and salad collection recipes) invites you to try Best Yorkshire puddings recipe. Enjoy quick and easy cooking recipes and learn how to make Best Yorkshire puddings.

The secret to getting gloriously puffed-up Yorkshires is to have the fat sizzling hot – and don’t open the oven door!

Makes 8 large puds or 24 small
Prep 5 mins
Cook 20 mins
Vegetarian Freezable


140g plain flour (this is about 200ml/7fl oz)
4 eggs (200ml/7fl oz)
200ml milk
sunflower oil , for cooking


1. Heat oven to 230C/fan 210C/gas 8. Drizzle a little oil evenly into 2 x 4-hole Yorkshire pudding tins or a 12-hole non-stick muffin tin and place in the oven to heat through.

2. To make the batter, tip the flour into a bowl and beat in the eggs until smooth. Gradually add the milk and carry on beating until the mix is completely lump-free. Season with salt and pepper. Pour the batter into a jug, then remove the hot tins from the oven. Carefully and evenly pour the batter into the holes. Place the tins back in the oven and leave undisturbed for 20-25 mins until the puddings have puffed up and browned. Serve immediately. You can now cool them and freeze for up to 1 month.

Nutrition per serving:
199 kcalories, protein 6g, carbohydrate 15g, fat 13 g, saturated fat 2g, fibre 0g, sugar 1g, salt 0.12 g

Recipe from Good Food magazine, February 2009.

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