Easy Peasy Yorkshire Puddings
User Reviews
5
Easy Peasy Yorkshire Puddings
Description
This Yorkshire Pudding recipe uses plain flour and salt combined with a mixture of milk, water, and eggs to form a thin batter. The batter is mixed deliberately and left to rest for about 20 minutes as the oven and muffin tin preheat. Heating olive oil in each muffin cup until smoking hot helps achieve a crisply browned base when the batter is poured in. Baking at 220°C produces well-risen puddings with golden exterior surfaces and hollow interiors.
The batter's rest period allows the flour to fully hydrate resulting in better texture and volume. The combination of milk and water balances richness and lightness. The quick baking at high heat generates lift from steam, resulting in puffed and light Yorkshire Puddings.
These puddings are ideal as an accompaniment to roast meats and gravies. The recipe notes that alternate tins like four-hole Yorkshire pudding tins or a large roasting tin can be used. The puddings can also be frozen for convenience.
Ingredients
- 150 g plain flour
- ½ teaspoon salt
- 3 egg medium
- 200 ml milk semi-skimmed
- 100 ml water cold
- 12 teaspoons olive oil
Instructions
- Preheat your oven to 220C / 200C fan / gas mark 7 / 425F. Put 1 teaspoon of olive oil into each hole of a 12 hole muffin tin (see note 1) and place the muffin tin in the oven – it will heat up as the oven heats up.
- In a bowl, mix together the flour and salt, to ensure the salt is evenly distributed.
- Measure out the milk and water in a measuring jug, then crack the eggs into the same jug. Whisk together with a balloon whisk (or a fork, if you don’t have a balloon whisk).
- Pour the eggs/milk/water mixture into the flour/salt mixture slowly, whisking constantly to ensure the ingredients are well combined.
- Pour the Yorkshire pudding batter into the jug (to make it easier to pour into the tin later).
- Leave the batter to rest for 20 minutes (during which time your oven and muffin tin will heat to the perfect temperature.
- Now you need to work quickly. Remove the muffin tin from the oven, fill each hole two-thirds full with batter and get the muffin tray back into the oven ASAP (DO NOT leave the oven door open while you do this or your oven will cool down too much).
- Cook your Yorkshire puddings for 25-30 minutes or until done to your preferred level of squidgyness/crispness (20 minutes for pale gold and squidgy, 25 minutes for mid gold and crisp with a touch of squidge, 30-35 minutes for dark gold and no squidge).
- DO NOT for any reason open the oven door for the first 20 minutes of cooking time (or they will fall flat!)
- Remove from the oven and eat immediately (if you leave them for any length of time they will lose their crispness and deflate somewhat).
- Serve with roast beef, other roast meats or sausages.
Notes
- Use a 12-hole muffin tin for perfectly sized Yorkshire puddings, but two four-hole tins or a large roasting tin can also be used.
- This recipe is suitable for freezing cooked puddings for later use.
- Nutrition information provided is approximate and should be used as a guideline only.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Yorkshire puddings
Amount Per Serving
Calories 105 kcal
% Daily Value*
| Calories | 105kcal | 5% |
| Carbohydrates | 10g | 3% |
| Protein | 3g | 6% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 42mg | 14% |
| Sodium | 121mg | 5% |
| Potassium | 52mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 76IU | 2% |
| Calcium | 28mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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