How to make Yorkshire Puddings

#yorkshirepudding #scrummy #baking101

How to make Yorkshire Puddings

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Timings:
• Prep Time: 5 mins.
• Cooking Time: 20 mins.
• Total Time: 25 mins.

Servings:
Makes 12 puddings.

Ingredients:
• ½ cup + 2 tbsp (100g/3½ oz) Plain Flour.
• ¾ cup + 1 tbsp (100g/3½ oz) Cornflour/Cornstarch.
• 6 Medium Eggs
• 12 tsp Sunflower/Vegetable Oil.
• 1 ¼ cup (300ml/10.14 floz) Milk


Method:
1. Preheat your oven to the following temperatures:
• 200°C/400°F [Fan Oven]
• 220°C/440°F [No-Fan]
• Gas Mark 7.
2. Add a tsp of oil to each of the holes in the muffin tin.
3. Place the tin in the oven for 15 minutes until the oil is really hot, and spitting.
4. Whilst the oil is heating, whisk/beat together the plain flour, cornflour and eggs in a large mixing bowl.
5. Once fully combined and no lumps, gradually add the milk a little at a time and mix together.
6. Pour the batter into a jug so it's easier to pour into each hole.
7. Working quickly, remove the muffin tray from the oven and fill each hole ¾ ‘s of the way full. They will sizzle a little and get them back into the oven as quickly as possible.
8. Bake for 15-20 minutes until golden and risen.
(DON’T open the oven door during baking as this will ruin them!)
9. Once baked remove from the oven and serve up with a lovely roast dinner making sure to use lots of gravy.
10. Mmm Scrummy!!!

STORAGE:
• Yorkshire puddings can be frozen for 3 months once they have cooled.