Classic Yorkshire puddings
No roast is complete without a proper Yorkshire pud – here’s how to make your own
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Prep:10 mins
Cook:30 mins
Plus chilling - Serves 6
- Easy
Nutrition per serving
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kcal 224
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fat 9g
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saturates 3g
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carbs 28g
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sugars 3g
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fibre 1g
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protein 9g
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salt 0.16g
Ingredients
- 200g plain flour
- 3 eggs
- 300ml whole milk
- 2 tbsp olive oil
Tip
Add a kickGive your Yorkshires a kick by adding some freshly grated horseradish to the batter. You can make the batter a few hours ahead and keep it at room temperature.
Method
Place the flour in a bowl and stir in the eggs, followed by the milk. Swap your wooden spoon for a wire whisk and beat until smooth. Cover and chill for 10 mins or until ready to cook.
Heat oven to 220C/200C fan/gas 7. Divide the oil between a 6-hole large muffin tin and heat in the oven for 5 mins. Tip the batter into a jug, then quickly pour into the heated tin. Bake for 25-30 mins until well risen and browned – make sure the puds are cooked all the way through.
