Cookies: by using this site you accept that we may leave a cookie on your machine in order to manage your shopping basket and improve the overall site experience.

Dismiss

for when you have less time to spend in the kitchen.
know what flour you'd like to bake with? use the finder to search recipes by flour type.

Yorkshire Puddings

This quickly mixed batter is made from just flour, one egg, milk and a pinch of salt. Bake in a sizzling tin in a hot oven until tall, crisp and light.

Preparation method

1.       Sift the flour and salt in to a mixing bowl.  Add the egg and milk and whisk well until lump-free.  Cover and leave to stand for about an hour.

2.       When ready to cook heat the oven to220C/450F/Gas8 (or 210C/425F/Gas7 if the oven is already being used for a roast).

3.       Put a little oil into the holes of the Yorkshire Pudding tin and heat in the oven until very hot, almost smoking.

4.       Give the batter a stir then transfer to a jug; this makes it easier to pour into the moulds.

5.       Carefully remove the tin from the oven and pour the batter into the hot oil in the moulds - it will sizzle.

6.       Return to the oven and bake for about 35 minutes until a good golden brown, well-risen and with a crisp exterior.  Serve at once.

what you will need

Makes 4

100g Marriage’s Finest Plain Flour

A large pinch of salt

1 large free-range egg

300ml semi-skimmed milk

2 tablespoons sunflower oil for cooking

4 hole Yorkshire Pudding tin

       Print