I get asked a lot how do I get my Yorkshire Puddings to rise like they do and the truth is I don’t really know I’ve been making them for years like this. I do think its key to have the oil pipping hot and not to open the door undil they have risen well, I do use a muffin tin too which gives them a nice deep bottom.
I will put a step by guide below and then a printable recipe for you.
You will need
- 4 Large eggs
- 225g/8oz plain flour
- 300ml milk
- pinch of salt
- 12 hole muffin tin
- Beef fat or Oil
Start by adding the flour and the salt to a bowl, add the eggs and half the milk, Mix altogether using a hand held whisk or a mixer,
Then add the remaining milk and finiah off mixing until bubbles appear.
When your ready to do your yorkshires put beef fat or oil i usually use a couple of teaspoons in each hole then place the muffin tin into the oven with the temp being at least 210/220’c
when its pipping hot pour in the batter mixture to just over half way.
shut the door and leave to cook for around 25 mins or until well risen and golden
There you have Yorkshire puddings,
These will freeze well too just pop them in a freezer bag and when you want to eat them just warm them up in the oven for five to ten minutes.
I hope this will help you.
Here is a printable recipe for you
- 4 large eggs
- 8 oz plain flour
- 300 ml milk
- pinch of salt
- oil or beef fat
- Place the flour, salt and eggs into a bowl then half the milk. Mix using a hand held mixer or electric mixer, until all mixed together then add the rest of the milk.Continue to mix till bubbles form and there are no lumps of flourPour your fat into a muffin tray and place it into the oven at 210/220'c to get hot.Once ready pour in the batter mix just over half way and then shut the door and leave a good 25/30 mins or until golden and well risen.
Enjoy Claire xx