Yorkshire Puddings
Servings Prep Time
10-12puddings 5 – 10minutes
Servings Prep Time
10-12puddings 5 – 10minutes
  1. Place the flour in a big bowl and whisk for 30-40 seconds to aerate and break up any lumps.
  2. Add the egg and white and 1/2 of the milk.
  3. Whisk vigorously until smooth and pour in enough of the rest of the milk to create a single cream consistency.
  4. Season well (see below for cooking tips)
Recipe Notes

Important tips –

  • Use a muffin tin for huge muffin sized yorkies
  • Heat the non-stick tin in the bottom of the oven for 10 minutes with a splash of oil in each section (approx 1 teaspoon in each) –till really hot.
  • Heat your oven to gas 8/200c.
  • Add an extra egg white to your mix to give it that souffléd effect.
  • If time let your batter mix rest for 20 minutes to allow the protein in the flower to relax.
  • Cook on the top shelf for 12-15 minutes, without opening the door, as the bang of the door will make them flop.
  • If not quite cooked or too pale turn the oven down by 1/3 and leave them in for a further 4-6 minutes.