Yorkshire Puddings Recipe – Chinese Special
The secret to getting gloriously puffed-up Yorkshire puddings is to have the fat sizzling hot and don’t open the oven door!
- Prep Time10 min
- Cook Time20 min
- Total Time30 min
Yorkshire Puddings Ingredients :
- 150 g plain flour
- Pinch of salt
- 4 eggs, beaten
- 200 ml milk
- 60 ml vegetable oil
How To Make Yorkshire Puddings
Pre-heat oven to 240ºC (220ºC Fan)
Once the flour has become incorporated and the mixture has thickened, add a little milk to loosen it. Keep stirring until all the flour has been incorporated. Beat vigorously to ensure the thick mixture is smooth and then continue adding the remaining milk. Chill the batter in the fridge for at least 30 minutes to ensure the batter is well-rested.
Meanwhile, spoon a little fat into eight moulds of a deep muffin tin. Place the tin on a baking tray in the oven to heat.
When the fat is hot, fill the muffin moulds about half to two-thirds full with the batter and return to the oven immediately. Cook for 20-25 minutes until well risen, deep golden colour and crisp on the outside.
Remove from the oven, take each pudding out the mould and drain on a tray lined with kitchen paper, serve at once.