Yorkshire Pudding

| Cuisine of the United Kingdom

Category: Batters  ·  Prep: 60 min

Ingredients

• 140 g plain flour
• 4 ea. (200 g) eggs
• 200 ml milk
• Sunflower oil or meat drippings
• ¼ teaspoon salt
• ¼ teaspoon pepper
• Thyme (optional)
• Rosemary (optional)
• Mustard powder (optional)
• Sage (optional)
• Red onion (optional)

Instructions

1. Preheat the oven to 230°C (210°C convection)
2. Fill your tin(s) with a thin layer of your chosen oil, and place into the oven to heat up.
3. Sieve flour into a bowl, then beat in eggs until smooth.
4. Slowly add the milk in stages, beating as you go until well-mixed.
5. Season with salt and pepper. Add optional ingredients as desired.
6. Transfer the batter to a pouring jug. For best results, rest the batter in the fridge for 1 hour.
7. Being swift, but careful, remove the hot tin(s) from the oven, and evenly fill the holes with your batter.
8. Place the tin(s) back into the oven, and leave them undisturbed for 20–25 minutes until puffed and golden brown. Opening the oven door can upset the cooking of the Yorkshire puddings—trust the process and watch with the door closed.
9. Serve immediately. They can also be cooled and frozen for up to 1 month.

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