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Mumz Yorkshire Puddings
Simple but brilliant every time. Even I can cook these.
4.90
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Course:
Dessert, Side Dish
Cuisine:
British
Keyword:
Bake, Batter, Eggs, Milk
Prep Time:
10
minutes
minutes
Cook Time:
25
minutes
minutes
Total Time:
35
minutes
minutes
Servings:
24
Yorkshire Puddings
Calories:
38
kcal
Equipment
2 Muffin Tray
12 well in each one
1 Mixing Bowl
1 Pouring Jug
Cook Mode
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Ingredients
Metric
Imperial
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
Calories:
38
kcal
|
Carbohydrates:
5
g
|
Protein:
2
g
|
Fat:
1
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
1
g
|
Trans Fat:
1
g
|
Cholesterol:
32
mg
|
Sodium:
16
mg
|
Potassium:
29
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
59
IU
|
Calcium:
15
mg
|
Iron:
1
mg