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Yorkshire Puddings

British

Get the pan and fat hot before pouring the batter so the edges begin setting immediately. Keep the oven closed while the puddings rise to avoid losing heat.

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Serving of Yorkshire Puddings; presentation may vary
Serving example of this dish. Ingredients and presentation may vary. Image resized for web. Photo: Trussrod · Source · CC0
Servings (recipe yield)
2 servings
Prep time
5 min
Cook time
20 min
Rest / chill / soak
Not provided
Total time
Not provided

Estimated times for this version of the recipe. Equipment, ingredient preparation and batch size can change the timing.

Times from the source where available.

Ingredients

  • 140g flour
  • 4 eggs
  • 200ml milk
  • sunflower oil

Instructions

  1. Preheat oven to 230°C / gas mark 8.
  2. Drizzle oil into 24 'cupcake tin' slots. (The pans you make cupcakes in). Heat in oven.
  3. Pour flour into bowl.
  4. Whisk eggs, add to bowl.
  5. Add milk to bowl in small amounts, beating/whisking after each addition. Until there are no lumps in the batter. You may season with salt & pepper.
  6. Tip batter into a jug so that you may pour into the cupcake pan slots evenly and carefully.
  7. Bake undisturbed ( opening oven will impede the rising ), until the puddings have puffed up and browned.

Source: Public Domain Recipes · siggines · Recipe source · Public-domain source license

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