Proper Yorkshire Puds


It was batter week on the British bake off for the first time! Batter is wonderfully easy to bake & make as well as gloriously cheap and cheerful! This classic recipe for proper Yorkshire Puds never ever fails! Crispy on the outside fluffy on the inside and a crazy, wibbly-wobbly shape, that is never the same everytime.

Top tips: Make your batter for at least 30mins before you bake them to let the batter rest. You can make the batter the night before too.

Turn the oven up as high as it goes (at least 240oC)

Don't open the oven door, or they will sink and not rise!

You'll need..
285ml milk
115g plain flour
3 large eggs
cooking oil

To Make...
Add the milk, flour, and egg to a large bowl, whisk together until smooth (preferably with an electric whisk, but you can do it with a hand whisk, it's great for bingo wings!)
Turn the oven on and turn it up to it's highest temperature, make a cuppa and let the oven preheat for 10mins. Take a 12 hole muffin tray, add a tablespoon of oil to each muffin hole. Add the baking tray to the oven for about 5mins to heat the oil. Transfer the batter into a pouring jug. Speed is of the essence with the next part, take the muffin tray out of the oven pour the batter into the hot oil in each muffin hole filling ¾ of the way. Put the tray straight back into the oven and shut the door quickly. DO NOT OPEN THE DOOR FOR 15% MINS! After 15mins you can check your Yorkshire’s they may need 5-10 more mins to brown.
Ta da! Works every time, once you've made your own Yorkshire Puds you'll never accept Aunt Bessie's ever again!

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