Yorkshire pudding recipe

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  • Serves 3
  • 15 mins to prepare and 20 mins to cook
  • 238 calories / serving
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Preheat the oven to gas 7, 220℃, fan 200℃. Pour 2 teaspoons of rapeseed or sunflower oil into each hole of 2 x 6-hole muffin tins (or a 12-hole muffin tin). Put in the oven for 15 mins.

While the tins are heating up, crack 2 eggs into a large bowl. Measure 225ml (7 1/2fl oz) semi-skimmed milk into a jug. Beat the eggs well with a balloon whisk.

Mix 1/4 teaspoon of salt with 115g (3 3/4oz) plain flour then add to the bowl 2 spoonfuls at a time, adding 2 tablespoons of the milk with the final batch of flour. Whisk until smooth and thick.

Slowly start to pour the rest of the milk into the mixture, just a little at a time at first, beating well as you go, to make a smooth batter. Transfer the batter to a jug.

When the fat in the tins (or tin) is very hot, carefully remove from the oven and pour in the batter to half-fill each hole. The fat should sizzle as you pour the batter in. 

Bake for 15-20 minutes until the Yorkshire puddings are well risen, golden (don't open the oven door mid-cooking). Serve them as quickly as you can, while they are still tall and puffy. 

 

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  • Ingredients

  • 2tsp rapeseed or sunflower oil
  • 2 eggs
  • 225ml (7½fl.oz) semi-skimmed milk
  • ¼tsp salt
  • 115g (3¾oz) plain flour
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  • Energy 1005kj 238kcal 12%
  • Fat 8g 11%
  • Saturates 2.3g 12%
  • Sugars 4.1g 5%
  • Salt 0.6g 9%

of the reference intake
Carbohydrate 33.3g Protein 10.9g Fibre 1.6g

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