Print
Yorkshire Pudding

Yorkshire Pudding

Adapted from: Jamie Oliver
Course Breakfast, Brunch, Dessert
Cuisine British
Keyword breakfast, brunch, dessert
Servings 12
Author Sandra | Sandra's Easy Cooking

Ingredients

  • 4 large Eggs
  • 7 FL Oz 200ml Whole milk
  • 7 ounces 200g All Purpose flour
  • Pinch of salt
  • Sunflower Oil

Instructions

  1. Preheat oven to 375F (190C).
  2. Mix 4 eggs in a large bowl.
  3. Add milk, and continue mixing.
  4. Sift all-purpose flour to prevent lumps.
  5. Add a pinch of salt and mix the batter until it is smooth in texture.
  6. Add oil in the muffin baking tins, and preheat the oil for about 10 minutes (in the preheated oven). Once the oil is preheated, take it out and pour batter in. (Use a measuring cup for easier pouring into the muffin cups and try not to splatter). Do not fill the muffin cups to the top.

  7. Bake for 20 minutes. Do not open the OVEN while they are baking.

Recipe Notes

Some will go down when the cool air hits just baked Yorkshire Pudding. It is normal, but some might stay nice and crispy. I filled several with pudding and whipped cream, but you can use whatever filling that you like if you wish to serve it as a dessert.