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Nans Yorkshire Puddings
Simply the best in my view. Full of flavour and even I can make them.
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Course:
Dessert, Side Dish
Cuisine:
British
Keyword:
Batter, Dairy, Eggs, Flour
Prep Time:
10
minutes
minutes
Cook Time:
25
minutes
minutes
Total Time:
35
minutes
minutes
Servings:
4
People
Calories:
182
kcal
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Ingredients
Metric
Imperial
1
large
eggs
free range
75
ml
semi-skimmed milk
2
tbsp
oil
75
g
plain flour
55
ml
water
salt
ground black pepper
Instructions
Using a fine sieve, sift the flour into a bowl. Add seasoning and make a small well in the centre.
Carefully crack the free range egg into the well. Using an hand whisk mix the flour and egg.
Slowly add the milk and water whisking as you go ensuring that no flour is left raw and unmixed.
When the chicken, beef or lamb etc is 15 – 20 minutes frombeing removed from the oven to rest, pour the oil into the Yorkshire traycases.
Add to the oven to heat up for 10 minutes as the oil needsto be piping hot for the batter.
Remove from the oven and very carefully pour the batter into the individual Yorkshire cases.
Immediately return the tray to the oven as high in the ovenas possible.
The Yorkshire puddings take 25-30 minutes at 220C to rise and become crisp and golden.
Carefully remove the tray from the oven when ready.
Serve immediately as they will lose their crunch if sitting around.
Nutrition
Calories:
182
kcal
|
Carbohydrates:
15
g
|
Protein:
4
g
|
Fat:
12
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
6
g
|
Monounsaturated Fat:
3
g
|
Trans Fat:
1
g
|
Cholesterol:
42
mg
|
Sodium:
25
mg
|
Potassium:
61
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
79
IU
|
Vitamin C:
1
mg
|
Calcium:
32
mg
|
Iron:
1
mg