Something that you need to know about me is that I don’t really measure anything when I’m cooking.
I’ve been doing it so long, I kinda just know how much is enough by looking at what’s in the bowl or counting the spoonfuls!
So, with that in mind I’m going to give you the approximations of the measurements you need for Yorkshire puddings.
This should make around 24 puddings:
- 200g plain flour (I put in 8 tablespoons)
- Pinch salt
- 6 medium eggs
- 250ml/half pint milk (skimmed is best in my opinion. You can use full fat or half full fat half water)
That’s literally all you need.
What to do
So, in a large bowl, put in your flour, salt, eggs and some milk. Don’t put all the milk in at once. Try half first.
Beat it with a whisk.
Add more liquid as required.
Your mixture shouldn’t be too thick or thin. It should be thin enough to run off the whisk but thick enough to still stick to it, if that makes sense!
Once smooth, pop it in the fridge until you need it. This can be prepared the day before you need it if you like.
Now to the crucial part..
Heat your oven to around 210degrees/gas mark 8.
Get your 2 pudding tins ready. Putting around a teaspoon of oil in each hole.
Put this into your preheated oven for 10-15 minutes. The oil needs to be smoking before you add the pudding batter.
When the oil is ready, add pudding batter into the holes until almost full. (If you prepared the mix in advance you will need to give it a good stir as it would have settled a little).
Try not to take too long doing this as the oil needs to be hot for them to rise well.
Pop them back in the oven and cook for approximately 30 minutes.
DO NOT open the oven in the first 20 minutes.
The puddings should rise and look like this.