Recipe: Yorkshire Puddings

So.. It’s Sunday afternoon and I’m sat (laid) on the settee absolutely stuff. I’ve just devoured a homemade Sunday dinner, or Sunday roast to some of you, packed with all the trimmings. And you can’t have a Sunday dinner without some Yorkshire puddings!!!

This recipe never fails me all you need is a bit of patience and a good old pirex jug (or any old measuring jug).

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You will need:

  • 2 eggs
  • 1/4 pint of milk
  • 5-6 heaped tablepoons of plain flour
  • salt and pepper
  • muffin tin

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Method:

  1. Crack the 2 eggs into your jug with salt and pepper and give it a quick whisk, this should come up to just over 1/4 pint on your jug.
  2. Top your jug with milk until it is 1/2 pint full and give another whisk.
  3. Add your flour to the mixture, start with 5 tbsps and add another if the mix doesn’t feel this enough.
  4. Give it a good old whisk until it’s almost lump free, or completely lump free if you just so happen to be perfect.
  5. The consistency of the mixture needs to be runny but give the whisk a good coating when pulled from the mix, it should also have a little resistance when pulling out the whisk. If your mixture is too thick or thin then you can always just add more milk/ flour until you’re happy.
  6. Set the mix aside to rest for at least half an hour before baking.
  7. The puddings will take about 30 mins to cook so, about 40 mins before add a greased muffin tin to a preheated oven at 200 degrees for about 5 mins until hot!!
  8. Pour your mixture into the tin until it reaches about 1/2 cm from the top, this recipe will make about 6 large yorkies so multiply the ingredients so you get as many as you need.
  9. Place on the top shelf of the oven and bake for 15 mins, turn the oven up to 220 degrees and bake for another 15 mins. Try to resist opening the oven door or your puddings might sink!!!! Take out and serve.

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Enjoy!! With your leftover puds try warming through and topping with golden syrup or ice cream for a tasty dessert.

ps. I’ve been a busy little baker today and also made some chocolate truffles and salted caramels. I’ll get these recipes on in a couple of days.

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