Ingredients:

  • 140g (5 oz / 1 ¼ cups) plain flour (all-purpose flour)
  • Pinch of salt
  • 200ml (7 fl oz / scant 1 cup) whole milk
  • 4 large eggs
  • Vegetable oil (or beef dripping) – about 1 tbsp per pudding tin

Instructions:

  1. Whisk together the flour and salt in a large bowl.
  2. Gradually whisk in the milk until smooth, then whisk in the eggs until the batter is lump-free.
  3. Cover the bowl and let the batter rest in the fridge for at least 30 minutes. Resting allows the gluten to relax for a lighter pudding.
  4. Preheat the oven to 220°C (425°F/Gas Mark 7). A hot oven is crucial for a good rise.
  5. Add about 1 tablespoon of oil to each muffin tin cup.
  6. Place the muffin tin in the hot oven for 5-10 minutes, or until the oil is smoking hot. Be careful not to burn yourself.
  7. Quickly and carefully remove the tin from the oven. Immediately pour the batter into the hot oil, filling each cup about halfway.
  8. Return the tin to the oven and bake for 20-25 minutes, or until the puddings are puffed up, golden brown, and crisp. Resist the urge to open the oven door during baking, as this can cause them to deflate.
  9. Serve the Yorkshire puddings immediately while they are still hot and crispy. Enjoy this perfect yorkshire pudding recipe!