Puffy, billowy, creamy, crispy Yorkshire puddings
Eggs, flour and milk baked glorious, puffy, golden unison. Traditionally served with a roast dinner, but great as a veggie side dish.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
- 3 large eggs
- 150 g whole milk
- 130 g plain flour
Blend all ingredients with ½ teaspoon flaky salt and rest for as long as possible. Resting overnight radically improves the flavour, texture and rise of the pudding.
When ready to cook, preheat the oven to 220°C and arrange an oven shelf near the top. Add your pudding containers, each with a little drizzle of oil. After about 10 minutes, carefully remove and distribute the batter, filling the hot containers about three-quarters full. Bake until very well risen and crispy, 15-20 minutes (do not open the oven while they are cooking).