an easy way to get those perfectly golden, crispy "yorkies"
First, preheat the oven to 200C.
Pour a little oil or goose fat into each pudding mould in the tray and place it in the hot oven.
Place flour and mustard powder in a bowl and add the 2 eggs and the egg white.
Whisk untill mixed and lump free and a sticky paste is formed.
Add the 50 ml water to the 175 ml full fat milk and give it a little stir.
Gradually add the milk to the paste whisking all the time untill you get a smooth batter mixture and pour the batter into a jug.
Season with salt and black pepper.
Remove the tray from the oven and the oil should be very hot. slowly pour the batter mixture into each of the moulds, about halfway up should do and place the try back into the oven.
Cook the puddings for around 25 minutes or until risen and golden brown.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
while the yorkshire puddings are cooking DO NOT open the oven door as the puddings will flatten! wait until they have risen and are golden brown.
if possible use a good brand of mustard powder.
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