Yorkshire puddings


August 31, 2016

  • Prep: 5 mins
  • Cook: 20 mins
  • Yields: Makes 8 large puds or 24 small
  • Difficulty: Easy


140g plain flour (this is about 200ml/7fl oz)

4 eggs (200ml/7fl oz)

200ml milk

sunflower oil, for cooking


1Heat oven to 230C/fan 210C/gas. Drizzle a little sunflower 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.

2To make the batter, tip 140g plain flour into a bowl and beat in four eggs until smooth.

3Gradually add 200ml milk and carry on beating until the mix is completely lump-free.

4Season with salt and pepper. Pour the batter into a jug, then remove the hot tins from the oven.

5Carefully and evenly pour the batter into the holes. Place the tins back in the oven and leave undisturbed for 20-25 mins ( 20 Minutes - 25 Minutes ) until the puddings have puffed up and browned.

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

Shopping Tips (suggested brands from Annam) :

  • Orgran Gluten Free All Purpose Plain Flour (500g)
  • President UHT Skim Milk 0.1% Fat (1L)
  • Eggs
  • Heritage Pure Sunflower Oil (1L)

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