Ingredients
Batter
- 4 eggs
- 1½ cups milk
- 1 tsp salt
- 1½ cups all-purpose flour
Cooking
- 12 tsp rice bran oil (1 tsp per muffin tin cup)
Instructions
- Prepare the Batter: In a large bowl, whisk together all 4 eggs until smooth. Add the milk and salt, then whisk again until fully combined.
- Add the Flour: Sift in the flour gradually, mixing continuously until the batter is smooth and free of lumps. Cover and chill in the refrigerator for at least 1 hour or overnight for best results.
- Preheat the Oven and Oil: Add 1 teaspoon of rice bran oil to the base of each cup in a 12-cup muffin tin. Place the tin in the oven and preheat to 220°C fan bake (approximately 425°F) to heat the oil thoroughly.
- Add the Batter: Once the oven has reached temperature and the oil is hot, carefully remove the tray and pour the batter evenly into each cup, filling them completely.
- Bake the Puddings: Return the muffin tin to the oven and bake for 15-20 minutes or until the puddings are golden, rise well, and have a crisp outer crust.
- Serve Immediately: Serve the Yorkshire Puddings straight from the oven alongside your favorite roasted meat and gravy for a classic British meal experience.
Notes
- Chilling the batter improves the pudding's rise and texture.
- Ensure the oil is very hot before adding the batter for maximum puffiness.
- Do not open the oven door during baking to prevent the puddings from collapsing.
- Rice bran oil is used for its high smoke point; alternative oils with a high smoke point can be substituted.
- Serve immediately for the best texture as puddings deflate quickly after cooling.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: British
