Yorkshire Puddings 1st Recipes Style (Print Version)

Tall, crisp Yorkshire puddings made with a rested egg batter and hot oil in a muffin tin.

# Ingredients:

For the batter

01 - 1 cup (125 g) plain all-purpose flour

02 - 4 large eggs

03 - 3/4 cup (180 ml) whole milk

04 - 1/4 cup (60 ml) water

05 - 1/2 teaspoon fine sea salt

06 - 1/4 teaspoon black pepper

For the tin

07 - 3 tablespoons (45 ml) vegetable oil or sunflower oil, divided

# Instructions:

01 - Whisk the flour, eggs, milk, water, salt, and pepper in a large jug until thin and mostly smooth. Tiny lumps are fine.

02 - Cover and refrigerate for at least 30 minutes, or up to overnight. Let it stand at room temperature while the oven heats.

03 - Preheat the oven to 425 degrees F. Add about 3/4 teaspoon oil to each cup of a 12-cup metal muffin tin, then heat the tin in the oven for 10-12 minutes.

04 - Whisk the batter once. Carefully remove the hot tin and quickly divide the batter between the cups, filling each about halfway.

05 - Return the tin to the oven right away. Bake for 16-18 minutes, until the puddings are tall, crisp, and golden brown. Serve immediately.

# Notes:

01 - Best served straight from the oven while crisp and hot.

02 - The batter can rest overnight for easier roast-dinner timing.

03 - Use beef dripping or lard instead of vegetable oil for a more traditional non-vegetarian version.

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