Mumz Yorkshire Puddings are a true thing of beauty. They help to pick up peas, scoop up the gravy and make any roast meal better. Served as a side dish they form a vital part of any meal, not to leave anything behind. Best of all there are only 3 ingredients and can be cooked in the oven the same time as the roast beef, chicken and lamb etc. Best of all if there are any leftover, then you have a ready made dessert. Another recipe to come soon.

Mumz Yorkshire Puddings

Simple but brilliant every time. Even I can cook these.

4.90 from 102 votes

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Course: Dessert, Side Dish

Cuisine: British

Keyword: Bake, Batter, Eggs, Milk

Prep Time: 10

Cook Time: 25

Total Time: 35

Servings: Yorkshire Puddings

Calories: 38kcal

Equipment

2 Muffin Tray 12 well in each one
1 Mixing Bowl
1 Pouring Jug

Ingredients

140 g plain flour
4 large eggs free range
200 ml milk semi skimmed
sunflower oil for cooking

Instructions

Pre heat your oven to 410F/230C/fan 210C/Gas 8.
Add a little sunflower oil into each well of 2 12-hole non-stick muffin tins.
sunflower oil
Place in the oven for the oil to heat up. It has to be piping hot for the batter.
In a large mixing bowl, add the plain flour and break in the eggs.
140 g plain flour, 4 large eggs
Beat the mixture until smooth.
Gradually add the milk and continue to beat until there are no lumps. Its easier if you add the milk slowly that in one go.
200 ml milk
Season with salt and pepper.
When the batter is ready, pour it into a large jug to make it easier to pour it into the trays
When the oil is piping hot, carefully remove from the oven and place on a heat resistant level surface.
Carefully and evenly pour the batter into the holes.
Return the now filled trays back to the oven and leave for 20-25 minutes until all puffed up and lovely and brown.
Serve immediately and any left over can be used as a dessert which I will show you later.

Nutrition

Mumz Yorkshire Puddings