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Yorkshire Puddings

What's the big idea?

Just in case.... no, there can't be anyone out there who thinks Yorkshire Puddings are a dessert, can there?! Well, actually, being neither sweet nor savoury, they can of course be used for either, but their most common use is as an accompaniement to a traditional English roast dinner.

Although the origins of the Yorkshire pudding are lost in the mists of time, some believe it was originally served more as a starter than as an accompaniement to a main course. So Yorkshire puddings can be served as a dish in their own right, simply filled with hot gravy. Or, of course, with a roast dinner. But actually, because their flavour is fairly "neutral", they will go with just about anything!

Shopping List

Here's the list of what you need:

  • 140g plain flour
  • 4 eggs
  • 200ml milk
  • Sunflower oil, for cooking

What To Do

  • Heat the oven to 230C/450F/gas 8
  • Drizzle a little sunflower oil evenly into 2 x 4-hole Yorkshire pudding tins or a 12-hole non-stick muffin tin and place in the oven to heat
  • Meanwhile, pour the flour into a bowl and beat in the eggs until smooth
  • Gradually add the milk and carry on beating until the mix is completely smooth
  • Season with salt and pepper if using for savoury purposes
  • Pour the batter into a jug, then remove the hot tins from the oven
  • Carefully and evenly pour the batter into the tins. Place the tins back in the oven and leave undisturbed for 20-25 mins until the puddings have puffed up and browned
  • Serve immediately

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