Easy Yorkshire Puddings
Quick and easy. This recipe is for 6 (perfect for our family of four)
120 per pudding
About this Recipe
By: Simon Cooper
This recipe will make 6 smaller puddings or 4 larger ones. You can scale the recipe up or down as the puddings are great for freezing for another time.
- 70g plain flour
- 4 eggs
- 100ml milk
- Pinch of salt
- sunflower oil (for cooking)
You tin size will reflect how big you can make your puddings
Step by Step Instructions
Heat the oven to 230c/Gas 8
Drizzle a little sunflower oil evenly into a six space muffin tray.
To make the batter, tip 70g plain flour into a bowl and beat in 2 eggs until smooth.
Gradually add 100ml milk and carry on beating until the mix is completely lump-free. Season with salt.
Pour the batter into a jug, then remove the hot tins from the oven. Carefully and evenly pour the batter into the holes.
Place the tins back in the oven and leave undisturbed for 20-25 mins until the puddings have puffed up and browned.