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Yorkshire Puddings


Makes: 12
timePrep time: 5 mins
timeTotal time:
Yorkshire Puddings
Photograph by Ria Osborne

Yorkshire Puddings


Makes: 12
timePrep time: 5 mins
timeTotal time:

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Nutritional information (per serving)
Calories
92Kcal
Fat
5gr
Saturates
1gr
Carbs
10gr
Sugars
1gr
Fibre
0gr
Protein
3gr
Salt
0.01gr

Lucy Jessop

Lucy Jessop

Lucy, our former Food Editor creates lots of delicious meals each month. Her recipes are always packed with flavour and they're super easy too!
See more of Lucy Jessop’s recipes
Lucy Jessop

Lucy Jessop

Lucy, our former Food Editor creates lots of delicious meals each month. Her recipes are always packed with flavour and they're super easy too!
See more of Lucy Jessop’s recipes

Ingredients

  • 150g plain flour
  • ¼ tsp English mustard powder
  • 2 large eggs
  • 200ml-225ml cold semi-skimmed milk (or whole milk mixed with cold water)
  • 3 tbsp vegetable oil or 25g beef dripping, cubed

Step by step

Get ahead
Make the batter at least 30 minutes and up to 24 hours ahead; cover and chill. The cooled Yorkshire puddings can be frozen; reheat in the oven until piping hot and crisp.
  1. Make the batter at least 1 hour ahead of when you want to serve the Yorkshire puddings. Put the flour in a large bowl or jug with the mustard powder and a generous pinch of salt. Combine, then make a well in the centre of the flour and crack in the eggs.
  2. Using an electric whisk on a slow speed, gradually whisk in the eggs, then in a steady stream add the milk (or milk and water mixture). Once incorporated, increase the speed to high and whisk for 2 minutes until smooth and lump-free. The batter will be the consistency of double cream. Chill in the fridge for at least 30 minutes, or for up to 24 hours to rest. Stir well before pouring.
  3. Preheat the oven to 240°C, fan 220°C, gas 9.
    Tip
    The key to perfect Yorkshires is in the resting of the batter – for at least half an hour to give the starch cells in the flour time to swell to create a lighter batter. Rest the batter in the fridge rather than at room temperature; the contrast of the cold mixture on the hot fat will give a crisper result.
  4. Measure the oil into a jug, pour equally between the holes of a 12-hole nonstick muffin tin (or dot with beef dripping, if using). Heat in the oven for 5 minutes until piping hot.
  5. Remove the hot tin from the oven to a work surface. Carefully pour the batter into the hot oil in each of the holes (it should sizzle).
  6. Return the tin to the oven on the middle shelf for 20-22 minutes until risen, puffed and golden (don't be tempted to open the door to check during this time). Serve immediately.
Chef quote
My secret ingredient is mustard powder, which, along with a good pinch of salt, gives the puddings that all-important savoury flavour.

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