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Preparation time is 20minutes
Cook time is 30minutes
Total time is 50minutes
Serve is for 12 people
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Difficulty level: 3 out of 4
7 Ingredients
Number of servings
12
Gravy
- 2tablespoons unsalted butter, melted
- 1/4 cup plain flour
- 2 cup beef stock
- 1/4 cup vegetable oil
- 1 1/2 cup milk, at room temperature
- 3 free range eggs, at room temperature
- 1 1/2 cup plain flour
Nutrition per serving
716kJ / 171Cal
716 Kilojoules or 171 Calories
8% of daily energy intake*
Protein
5.0grams
Fat
10.9grams
Carbs
13.4grams
Sugars
2.5grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Learn how to make light and fluffy yorkshire puddings with this classic recipe. Serve them with gravy at a Sunday roast or as part of a Christmas feast.
Method
Step 1 of 5
Preheat oven to 230°C/210°C fan-forced. Place 1 tsp oil in each hole of a 12-hole, 1/3 cup-capacity muffin pan. Place pan in oven for 5 minutes or until hot.
Step 2 of 5
Meanwhile, whisk milk and eggs in a bowl until combined. Add flour and 1/2 tsp salt, whisking until combined.
Step 3 of 5
Carefully remove pan from oven. Divide batter evenly among holes, then bake for 25 minutes or until puddings are golden brown and well risen.
Step 4 of 5
To make gravy, place pan juices in a saucepan over medium heat. Sprinkle over flour, stirring with a wooden spoon until smooth. Cook for 2 minutes or until bubbling. Remove pan from heat and gradually add stock, stirring constantly. Return pan to medium heat and cook, stirring, for 5 minutes or until mixture comes to the boil. Reduce heat to low and simmer for 5 minutes or until gravy thickens.
Step 5 of 5
Serve puddings hot with gravy.
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