How To Make the Best Yorkshire Puddings This Christmas

How To Make the Best Yorkshire Puddings This Christmas

How To Make the Best Yorkshire Puddings This Christmas

Yorkshire puddings are just about my favourite thing on the planet to eat. I’m actually a little ashamed at just how many I managed to eat last weekend, ha! But the best thing about making your own Yorkshire Puddings is that you can always make more, and trust me I do. There are always enough Yorkshire Puddings in this house, especially at Christmas time. You can even make these ahead of time and freeze them for up to a month.

Ingredients

  • 140g Plain Flour
  • 4 Eggs
  • 200ml Milk
  • Oil

Method

  • Preheat oven to 230C/fan 210C/gas 8.
  • Pour a little oil evenly into a patty tin and place in the oven to heat.
  • Next, pour the plain flour into a mixing bowl and beat in four eggs until smooth.
  • Gradually add all of the milk and carry on beating until the mix is completely lump-free and season.
  • Pour the batter into a jug and remove the hot patty tins from the oven, evenly pour the batter into the holes.
  • Place the patty tins back in the oven and cook for 20-25 minutes until the puddings have puffed up and browned. Under no circumstances must you peek, as you’ll impact the rising process.
  • Serve immediately with lashings of gravy, or allow to cool and freeze.

 

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