Yorkshire Puddings Recipe – Chinese Special
To achieve perfectly puffed-up Yorkshire puddings, ensure the fat in the pan is sizzling hot and resist the urge to open the oven door while they bake!
- Prep Time10 min
- Cook Time20 min
- Total Time30 min
Yorkshire Puddings Ingredients :
- 150 grams plain flour
- A pinch of salt
- 4 beaten eggs
- 200 milliliters milk
- 60 milliliters vegetable oil
How To Make Yorkshire Puddings
Preheat the oven to 240ºC (220ºC Fan).
Once the flour is fully mixed and the mixture thickens, gradually add a small amount of milk to loosen it. Stir continuously until all the flour is incorporated. Beat vigorously until the thick mixture becomes smooth, then gradually add the remaining milk. Chill the batter in the fridge for at least 30 minutes to allow it to rest.
Meanwhile, spoon a small amount of fat into each of the eight moulds in a deep muffin tin. Place the tin on a baking tray in the preheated oven to heat the fat.
Once the fat is hot, fill the muffin moulds about half to two-thirds full with the batter and promptly return them to the oven. Bake for 20-25 minutes until the puddings are well risen, deep golden in color, and crisp on the outside.
Remove from the oven, take each pudding out of its mould, and drain on a tray lined with kitchen paper. Serve immediately.
