Yorkshire puddings are small cases made from batter which has risen under the heat of a high oven, they should be served warm and still crispy.Yorkshire pudding is named after the county of Yorkshire, England and are a perfect addition to any a Sunday roast.Yorkshire puddings have been prepared for hundreds of years, and for centuries before being renamed in the 18th Century were known as batter or dripping puddings, and were used as a cheap way to fill your stomach either alongside, or before the main meal was served.Yorkshire pudding batter is also a key component of Toad in the Hole.
- 3 eggs
- 225 ml semi-skimmed milk
- 225 g plain flour
- olive/sunflower oil
- Put half a teaspoon of oil in each space on a 12 capacity muffin or cupcake tray, and place in an oven at 200°C/400°F, or Gas Mark 6.
- Whisk together the flour, egg, salt, together in a pouring jug – this will make it easier to share out the mixture later.
- Add the milk a bit a time and beat until smooth, until all the milk has been used.
- The mixture will be ready when all of the flour has been mixed in and the batter becomes tougher to mix.
- Remove the tray from the oven and distribute the mixture evenly between the spaces.
- Cook in the oven for 20-25 minutes or when they become golden brown.
- Enjoy whilst warm – they do cool down quickly!
Are Yorkshire puddings gluten free?
No, these Yorkshire puddings are made with flour which contains gluten.
Is Yorkshire pudding bread or not?
No, Yorkshire puddings are made with batter.