Equipment
Ingredients
Main
- 200 g cornflour
- 6 egg, beaten
- 300 ml milk, full-fat
- 50 ml vegetable oil
Nutrition (per serving)
Method
Preheat the oven to 220°C (428°F).
Distribute 4ml of vegetable oil into each hole of a 12-hole muffin tin.
Place the tin in the preheated oven for 12 minutes until the oil is shimmering and very hot.
Whisk the beaten eggs into the cornflour in a mixing bowl until the mixture forms a smooth paste.
Add the milk gradually while whisking until the batter is fully combined and smooth.
Transfer the batter into a jug to allow for precise pouring.
Remove the hot tin from the oven and quickly fill each hole three-quarters full with batter, ensuring it sizzles on contact, then return immediately to the oven.
Bake for 20 minutes at 220°C (428°F) until the puddings are golden brown and risen. Do not open the oven door during this time.
Remove the puddings from the oven and serve immediately.
Chef's Notes
- Ensure your oven and oil are smoking hot before adding the batter; this is crucial for achieving a dramatic rise and crisp exterior.
- Resist the urge to open the oven door during baking, as the sudden drop in temperature can cause the puddings to collapse.
- The batter can be made ahead of time and stored in the refrigerator for up to 24 hours. Bring it to room temperature and whisk again before using.
- For extra crispiness, you can bake the Yorkshire puddings for an additional 2-3 minutes after the initial 20 minutes, as long as they are not browning too quickly.
Storage
Refrigerator: 3 days — Store in an airtight container.
Freezer: 1 month — Freeze in a single layer before transferring to a bag.
Reheating: Reheat in a 200°C (400°F) oven for 3-5 minutes until crisp.
