Best Yorkshire Puddings
Crisp and perfectly fluffy Yorkshire Puddings! These make any roast dinner extra special and taste fabulous with lashings of gravy.
Servings 12
Ingredients
- 100 g plain flour
- 25 g cornflour (cornstarch) If you don't have this, substitute with plain flour
- Generous pinch of salt
- 3 large eggs
- 225 ml milk
- 12 teaspoons vegetable oil
Instructions
- In a large mixing bowl or jug, add the plain flour, cornflour and salt. Give it a good whisk to combine. Add the eggs and the milk, and whisk until you have a smooth batter.
- For best results, chill the batter for at least 30 minutes or up to overnight. If you haven't mixed the batter in a jug, then transfer it to a jug ready for pouring into the tin later on.
- When ready to bake, preheat oven to 220°C / 200°C Fan / 425°F / Gas Mark 7. Pour a teaspoon of oil into each hole of the bun tin, and once the oven is hot enough, place the tin in the oven for 5-7 minutes until the oil is piping hot.
- Give the batter another good whisk before carefully pouring the batter equally between the holes in the tin. Return to the oven quickly and bake for 20-25 minutes or until well risen and nicely golden in colour. Serve and enjoy.