A miscellaneous dish from the British kitchen.
Ingredients
- 140g Flour
- 4 Egg
- 200ml Milk
- Drizzle Sunflower Oil
Method
- Heat oven to 230C/fan 210C/gas 8.
- Drizzle a little sunflower oil evenly into two 4-hole Yorkshire pudding tins or two 12-hole non-stick muffin tins and place in the oven to heat through.
- To make the batter, tip 140g plain flour into a bowl and beat in 4 eggs until smooth.
- Gradually add 200ml milk and carry on beating until the mix is completely lump-free. Season with salt and pepper.
- Pour the batter into a jug, then remove the hot tins from the oven. Carefully and evenly pour the batter into the holes.
- Place the tins back in the oven and leave undisturbed for 20-25 mins until the puddings have puffed up and browned.
- Serve immediately. You can now cool them and freeze for up to 1 month.
Source
This recipe is adapted from TheMealDB (id 53097), a free community-curated recipe API. Original listing: themealdb.com.
A walkthrough video is available at https://www.bing.com/videos/riverview/relatedvideo?q=yorkshire+pudding+pecipe+youtune&&mid=8A37CC95703100D3C8E58A37CC95703100D3C8E5&mcid=757E2787DB13499281255AD4321A912C&FORM=VAMGZC.
Original source noted by the contributor: https://www.bbcgoodfood.com/recipes/best-yorkshire-puddings.
Estimated by AI from the ingredient list. Values are approximate and not medical advice. If you have specific dietary requirements, verify with a registered dietitian or trusted nutrition database.
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