Yorkshire Puddings
Crispy on the outside and airy on the inside, these puddings are a classic British dish that pairs perfectly with meat and gravy. Simple to prepare yet truly impressive!
Ingredients
- 140 g Wheat flour
- 4 pcs Egg
- 200 ml Milk
- 2 tbsp Sunflower oil
- to taste Salt
- to taste Black pepper
Instructions
- Preheat the oven to 230°C (or 210°C in convection mode).
- Brush two Yorkshire pudding tins (4 cups each) or two muffin tins (12 cups each) with sunflower oil and place them in the oven to preheat.
- Pour the flour into a bowl and whisk with the eggs until smooth.
- Gradually add the milk, continuing to whisk until the batter is completely smooth and lump-free. Season with salt and pepper to taste.
- Pour the batter into a jug or measuring cup. Remove the hot tins from the oven and carefully pour the batter evenly into each cup.
- Return the tins to the oven and leave them there without delay for 20–25 minutes until the puddings rise and turn golden brown.
- Serve the puddings immediately while they are hot and crispy. If desired, you can cool them and freeze for up to one month.