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How to Make Perfect Yorkshire Puddings
Tried and Tested
There are so many variables when it comes to making Yorkshire Puddings, but this method works for me, every time.
The trick with these is accuracy if you want consistent results. So, I weigh all my ingredients on digital scales.
Pre heat the oven to 220 C (or 200 C for a fan oven). I have only tried these in a fan oven but would expect conventional electric oven or a gas oven to work just as well.
Ingredients:
- 120g milk (I use semi skimmed)
- 4 large eggs
- 70g self-raising flour
Whisk all the ingredients together with a balloon whisk and leave for a minimum of 10 minutes, then whisk again. Make sure there are no lumps or bits stuck to the side. I usually avoid using an electric hand blender as the mixture ends up too smooth and the resulting puddings are also a bit too smooth.
Add a little vegetable oil into each well of a deep sided 12-muffin tin. By a little, I mean about half to one teaspoon. It is important to use the right kind of oil. You can use a solid fat such as goose fat or duck fat, but don’t substitute olive oil as the smoke point is too low so it won’t get hot enough for a satisfactory rise. Put in the pre heated oven for at least 15…
