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I love how something so simple can bring so much joy to the table. I’ve perfected this recipe over time, and every time I make them, our family dinners are full of laughter, teasing, and the competition to grab the biggest pudding! I hope this recipe becomes a favorite in your kitchens too. Don’t forget, the hotter the oil and the cooler the batter, the puffier they’ll be. Enjoy!
Ingredients
Ingredients
140g plain flour
200ml semi-skimmed milk
4 eggs
Oil (for the muffin tin)
Instructions
Instructions
Prepare the Batter:
Prepare the Batter:
Beat the eggs into the flour until you have a smooth, paste-like consistency.
Gradually whisk in the milk in thirds to create a lump-free batter.
Let the batter rest for 20 minutes at room temperature.
Prepare the Tin:
Prepare the Tin:
Add a small amount of oil (about 1/3 full) into each section of a muffin or cake tin.
Place the tin in the oven and preheat to 200°C until the oil is smoking hot.
Cook the Puddings:
Cook the Puddings:
Carefully pour the batter into the hot tin, dividing it evenly between the sections.
Return the tin to the oven and bake at 200°C. Do not open the oven door while baking.
Cook for about 20 minutes, or until the puddings are golden and risen.
Serving
Serving
Perfect as a side dish for roast dinners and plenty of gravy
Fill with any of your favorite filling sweet or savory
Freeze for a later date
Hints and Tips
Hints and Tips
Make sure your Muffin Pan is Piping Hot! And your Batter has cooled before cooking for fluffy Yorkshires
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