Ingredients
Method
Preheat the Oven:
- Heat your oven to 230 degrees Celsius (450 degrees Fahrenheit). The high temperature is essential for achieving the signature puff of the Yorkshire Puddings.
Prepare the Batter:
- Sift 60 grams of flour and 1/2 teaspoon of salt into a bowl.
- Create a well in the centre of your flour mixture and crack in the four eggs.
- Start whisking from the centre, gradually incorporating the flour to avoid any lumps.
- Slowly pour in 150 millilitres of milk, continuing to whisk until the batter is smooth and free of lumps.
Let the Batter Rest:
- Allow the batter to sit for about 2 hours. This resting period helps the flour to fully absorb the liquid, contributing to the lift and texture of the puddings.
Prepare the Muffin Tin:
- Add a teaspoon of sunflower oil to each well of your muffin tin.
- Place the tin the oven for about 10 minutes to get the oil very hot, almost smoking. This step is Crucial as the hot oil helps to cook the batter rapidly, giving rise to the puff.
- Bake the Puddings:
- Carefully remove the hot tin from the oven.
- Quickly fill each well halfway with the batter, working swiftly to capture the heat.
- Return the tin to the oven and bake at the same high temperature for about 20 to 25 minutes. Do not open the oven during baking to prevent the puddings from deflating.
Video
Notes
Allow the batter to sit for at least 2 hours. The longer you let the batter rest, the puffier your Yorkshire Puddings will get, you can even prepare the batter the night before for maximum rise in them.
Serving:
Once the puddings have puffed up and turned golden brown, remove them from the oven and serve immediately with roast beef and gravy for the ultimate “Sunday Roast” dining experience.
Enjoy your delicious golden and puffy Yorkshire Puddings!
