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Yorkshire Puds!



The secret to getting gloriously puffed-up Yorkshires is to have the fat sizzling hot and don't open the oven door!


PREP: 5 MINS

COOK: 20 MINS

MAKES 8 Large or 24 Small


Ingredients


140g plain flour (this is about 200ml/7fl oz)

4 eggs

(200ml/7fl oz)200ml milk

sunflower oil for cookingMethod


1. Heat oven to 230C/fan 210C/gas 8.


2. Drizzle a little sunflower oil evenly into two 4-hole Yorkshire pudding tins or two 12-hole non-stick muffin tins and place in the oven to heat through.


3. To make the batter, tip 140g plain flour into a bowl and beat in 4 eggs until smooth.


4. Gradually add 200ml of milk and carry on beating until the mix is completely lump-free. Season with salt and pepper.


5. Pour the batter into a jug, then remove the hot tins from the oven. Carefully and evenly pour the batter into the holes.


6. Place the tins back in the oven and leave undisturbed for 20-25 mins until the puddings have puffed up and browned.


7. Serve immediately. You can now cool them and freeze for up to 1 month.


https://www.bbcgoodfood.com/recipes/best-yorkshire-puddings

Tel: 01653 648204

© 2020 by Johnsons of Terrington. 

Johnson's Fresh Farm Eggs

Flat Top Farm

Terrington

York

YO60 6PB