If you have never tried homemade Yorkshire pudding then you are in for a treat. Not only do they taste amazing but it’s a simple, satisfying recipe that will elevate your Sunday lunch to the next level!
The Yorkshire pudding, a firm favourite for most Sunday lunch tables. Sure you can pick up a bag of frozen ones from the shop but why would you? It’s so satisfying and inexpensive to make them at home not! A good Yorkshire pudding should be crispy on the outside with a brown top and a lovely soft bottom. Personally, I can’t get enough of them and for many people, they are an integral part of a roast dinner.
The ingredients are simple flour, eggs, milk and salt. In our easy recipe, we will show you how to make perfect Yorkshire puddings. Once you mix the batter you need to make sure your pan is very hot this will help the mixture to rise and cook evenly.
Preheat oven to 230°C.
Pour a little sunflower oil evenly into 4-hole yorkshire pudding tins or 12-hole non-stick muffin tins.
Place the tin in the oven to heat through.
To make the batter, combine plain flour with eggs in a large bowl and beat until smooth.
Add semi skimmed milk and keep beating until the mix is lump-free.
Season with salt and mix well.
Transfer the batter into an easy pour jug.
Remove the hot tins from the oven, the oil should be at smoking point. Quickly and carefully pour the batter into the holes evenly.
Place the tins back in the oven and leave undisturbed for 20-25 minutes. The puddings should have puffed up and browned.
