Perfect Yorkshire puddings - just 3 simple ingredients is all that's needed to make these crispy beauties. For best results, make your batter the day before and let it rest in the fridge overnight.
INGREDIENTS
SERVES: 12 puddings
225g plain flour
250ml whole milk
4 large free range eggs
METHOD
1: Crack the eggs into a medium mixing bowl and then pour in the milk.
2: Whisk until well combined and then sprinkle in half the flour. Whisk again, ensuring all the flour is combined and then add the remaining flour.
3: Whisk again until the batter is smooth, but don’t worry about any small lumps, as these will disappear during resting.
4: Pour the batter into a jug, cover and leave to rest in the fridge for at least 4 hours, but ideally overnight if you have time.
5: When ready to cook, pre-heat the oven to 180 C and heat up your pudding trays, adding a little oil or beef dripping into each ‘cup’ and heat for at least 10 mins.
6: Remove the batter from the fridge and whisk one more time to ensure all small lumps have disappeared.
7: Remove the trays from the oven and pour the batter into the trays, no more than two-thirds full.
Return the tray to the oven and bake for 30-35 mins until risen and golden.
[print-me target="body"]
INGREDIENTS
SERVES: 12 puddings
225g plain flour
250ml whole milk
4 large free range eggs
METHOD
1: Crack the eggs into a medium mixing bowl and then pour in the milk.
2: Whisk until well combined and then sprinkle in half the flour. Whisk again, ensuring all the flour is combined and then add the remaining flour.
3: Whisk again until the batter is smooth, but don’t worry about any small lumps, as these will disappear during resting.
4: Pour the batter into a jug, cover and leave to rest in the fridge for at least 4 hours, but ideally overnight if you have time.
5: When ready to cook, pre-heat the oven to 180 C and heat up your pudding trays, adding a little oil or beef dripping into each ‘cup’ and heat for at least 10 mins.
6: Remove the batter from the fridge and whisk one more time to ensure all small lumps have disappeared.
7: Remove the trays from the oven and pour the batter into the trays, no more than two-thirds full.
Return the tray to the oven and bake for 30-35 mins until risen and golden.
[print-me target="body"]
WATCH THE VIDEO
COOK A LONG WITH TOM
Cook a long with Tom as he shows you how to make the perfect Yorkshire puddings. Each easy step to make his version of these British classics.Subscribe to Tom's YouTube channel for all the latest recipes from Tom Kerridge.
DATE AND TOFFEE PUDDING
Super-sweet and dark. Very easy to make and best served warm. A bestseller on my menu’s.
FILLET OF BEEF WITH HAND AND FLOWERS CHIPS
This is the Rolls-Royce of steak and chips!
ROAST POTATOES
Roast potatoes - arguably the most important part of any roast dinner. Here's the proper way to make them.
COPYRIGHT 2024, TOM KERRIDGE. IMAGES CREDITED TO CRISTIAN BARNETT
