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Yorkshire Puddings 

These Yorkshire puddings are light, crispy and perfect to serve with your Sunday roast.
Prep Time5 minutes
Cook Time14 minutes
Chill Time1 hour
Total Time1 hour 19 minutes
Author: Andrea
Servings: 12 puddings
Calories: 92kcal

Ingredients

  • 2 medium eggs
  • 140ml semi skimmed milk
  • 100g plain flour or all-purpose
  • 6 tablespoon cold water
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 130ml vegetable oil

Instructions

  • Combine the eggs, milk and flour in a bowl then add the water and mix until smooth. Once the batter is smooth, add and mix in the salt and black pepper. Pour the batter into a plastic jug then refrigerate for 1 hour.  
  • Preheat the oven to gas mark 7/425oF/220oC/200oC fan and pour around ¾ tablespoon of oil into each cavity of a 12-count muffin tin. Pop the muffin tin in the top area of the oven for around 15 minutes to heat up the oil.  
  • Carefully remove the tin from the oven using oven gloves and place on a sturdy surface. Pour the batter evenly between the 12 cavities of the muffin tin then bake in the top area of the oven for 14 - 16 minutes. Remove from the oven and serve with your main meal.