Yorkshire Puddings
Tall, crisp and golden, with soft middles: the essential partner to a roast dinner. Makes 12.
- 1 hto make
- 6portions
- Easyto cook
- Vegetariandiet
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Method
- Whisk the flour, eggs and salt in a large jug until smooth, then whisk in the milk to make a thin batter. Leave to rest for at least 30 minutes.
- Heat the oven to 230°C (210°C fan).
- Divide the oil between the 12 holes of a deep muffin tin and put it in the oven for 10 to 15 minutes, until the oil is smoking hot.
- Give the batter a quick whisk. Working fast, open the oven, pull the tin out and pour the batter into the hot oil. It should sizzle.
- Close the door straight away and bake for 20 to 25 minutes, until well risen and deep golden. Don't open the oven before then, or they'll sink.
- Serve at once, with gravy and a roast.
Nutrition
| A portion (101g) | 100g | |
|---|---|---|
| Energy | 226 kcal | 225 kcal |
| Protein | 7.2g | 7.2g |
| Carbohydrate | 19.7g | 19.6g |
| of which sugars | 1.8g | 1.8g |
| Fat | 12.9g | 12.8g |
| of which saturates | 2.3g | 2.3g |
| Fibre | 0.6g | 0.6g |
| Salt | 0.5g | 0.5g |
Footprint
| A portion | 1kg | |
|---|---|---|
| Climate (CO₂ eq) | 0.2kg | 2kg |
| Nutrient pollution (N eq) | 2g | 20g |
| Land use for a year | 0.3m² | 3m² |
| Water use | 200L | 2,000L |
Rounded to 1 significant figure. How we work it out.
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