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Yorkshire Puddings
30 minutes
35 minutes
Yield: 12
Steps
- Mix together the eggs, flour milk and salt to a smooth batter (mix until blended and then stop - try not to over mix the batter). Transfer to a measuring jug or something with a nozzle for easy pouring later.
- Let the batter mixture sit on the side for a minimum of 20 minutes
- Whilst your batter is sitting, pour an even amount of oil into the base of 12 muffin tin holes. The oil should just cover the bottom of the hole evenly
- put the oiled tin into the oven to heat though
- After your batter has had time to sit, it should form a slightly bubbly top. Mix with a fork, then get ready to pour into the heated tin. It is really important you’re quick with this step to minimize the time the hot tin is out of the oven. So make sure your work surface is clear and no pets or kids are running around the kitchen, as you’ll be handling hot oil
- Remove the hot tray from the oven, and pour an even amount of the mixture into each hole. The batter may immediately react to the hot oil; which is a great sign your oil is hot enough
- put the tin filled with batter back in the oven until they have risen and browned; about 35 minutes in my oven. DO NOT open the oven door during the cooking time
- After 30 minutes; look through the glass of your oven door to see if the yorkshire puddings are browned enough for you; if not leave them in for a further 10 minutes.
Originally published at hintofhelen.com. Reproduced for personal collection.
