Quick, easy and fun to make!
Great for a Sunday Roast!
But, also try with vanilla ice-cream and golden syrup (I call it the heart attack in a bowl). I can hear your errs and ewws already, but trust me, try it and I defy you to tell me it doesn't taste lush!
Step 1: Ingredients & Tools
You will need: You will need:
140g of Plain White Flour 12 Hole Muffin / Cupcake Tray
4 Medium-Large Eggs 1 Large Mixing Bowl
200ml Milk 1 Whisk
Sunflower Oil 1 Set of Measuring Scales
1 Measuring Jug
1 Ladle or Spoon
Step 2: Preheating the Oven
Then grab your 12 hole cupcake tray and pour a little sunflower oil into each hole (enough to cover the bottom).
Next swish it round so they all coated evenly with the oil.
Finally pop that in the currently preheating oven, until you are ready to pour the mixture into the tray.
Step 3: Making the Batter
Next make a small well in the centre of the flour and crack 4 eggs into that well - making sure to take out any accidental eggshell.
Now start whisking, it should produce a lumpy batter, but don't worry that'll all change as we introduce the milk.
Step 4: Adding the Milk
Start off by measuring out 200ml of milk.
Next we're going to gradually add it.
Add a third and whisk.
Add another third and whisk.
Pour the last part of the milk into the batter and do a final good whisk to get rid of the lumps. You can add in a pinch of salt and pepper if you wish.
This should leave you with a nice runny batter.
Step 5: Pouring the Batter
Now lets start to pour the Yorkshire pud mix into the tray.
Carefully and evenly take your ladle or spoon start pouring it into the tray, filling them to just above the top. If the oil is hot enough, it should form a little lip around the sides of the batter, this is important because this is what gives your puds their final shape.
Step 6: The Cook
Next comes The Cook.
Pop the tray into the oven and DO NOT DISTURB for 20-25 minutes. I usually do mine for 23 minutes.
If you do open that oven door for any reason, you will end up with weird pancakes and we want fabulous tall fluffy and crisp Yorkshire Puddings.
Step 7: Voila!
Lets take them out of oven and see what we've got shall we?
Fluffy at the bottom, crispy around the sides and utterly scrumptious Yorkshire Puddings.
If you'd like to experiment try whacking in a stock cube with the batter, so if you're having beef for your Sunday dinner, pop in a beef stock cube etc.
Hope you've enjoyed this instructable and happy baking!