Yorkshire pudding, traditionally served as part of a Sunday roast lunch, is also delicious with jam and custard. You can make individual puddings in muffin or Yorkshire pudding trays, or in a large oven tray, possibly one already in use for cooking the roast. A very hot oven is essential for soft or crispy puddings, which could also be made with a half and half milk and water combination or using self-raising flour. Left over individual puddings freeze well. Yorkshire pudding is also the basis for Toad in the Hole.
220°C, Fan 200°C, 425°F, Gas 7
Made these today, they had lovely flavour but were a bit dense. I did halve the ingredients as I only wanted 6 yorkshires, and I did only put 1 egg in, perhaps that was my mistake..... Will try again, as I do enjoy Yorkshire puddings!
Hi Vanessa, with regards to your review we would always recommend using the 3 eggs as per the recipe and we would suggest freezing any leftovers if you did not require all 12. Best wishes, Doves Farm.
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