Easy Yorkshire Puddings
A quick and easy, ratio based recipe for Yorkshire Puddings.
Ingredients
- 1 Egg
- 1 Milk
- 1 All Purpose Flour
- 1 pinch Salt
- 1 pinch Black Pepper
Instructions
Batter
- Place your measuring jug onto a scale and zero it out, or prepare your manual scale
- Crack your egg into the measuring jug on the scale to weigh your egg, if you don't have a digital scale you can weigh the egg and then add it to the jug
- Now add the same weight of flour to the measuring jug
- Mix the flour into the egg until it just forms a paste
- Now slowly add the same weight of milk, gradually, while stirring the mixture to prevent lumps
Rest
- You may now optionally cover your mixture with cling film, with the cling film touching the mixture to prevent a skin forming and leave the mixture to rest, for as long as possible, preferably in the fridge over night
- If you allowed your mixture to rest in the fridge, you should now allow it to reach room temperature before cooking, otherwise your Yorkshire Puddings won't rise correctly
Cooking
- Preheat oven to 220 degrees
- Once the oven has preheated, add your Yorkshire Pudding tray with a thin layer of oil in each divot
- Once the oil is hot, divide the batter between each divot, make sure to do this as quickly as possible to ensure the oil stays as hot as possible
- Cook for five minutes at 220 degrees while ensuring not to open the oven for the entire duration of the cook
- After five minutes, turn the oven to 200 degrees and continue to cook for another 15 to 20 minutes or until the Yorkshire Puddings are golden brown and crisp
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