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Rustic Yorkshire Puddings

Published Wednesday, 22 December, 2010 by katie

perfect with a roast or simply on their own with gravy



  • 1 cup of flour
  • 1 cup of milk
  • 1 cup of eggs (3 medium eggs)
  • Half a tsp of salt
  • Pinch of pepper
  • 1 tsp of vinegar
  • Optional
  • You can add some dried herbs to taste if you wish. I find a tsp of sage works very well, especially if serving with roast chicken or sausages.


Add the cup of flour, milk, eggs, salt, pepper and vinegar to a mixing bowl and whisk until lumps are dispersed and the mixture becomes light an airy. Leave to stand in the fridge for half n hour - hour (depending on how much time you have)

Preheat an oven to 220 degrees with a muffin tray or oven proof dish with a touch of oil in (its important that the oven and oil are really hot before adding the batter) give the oil 10 minutes in the oven before adding the batter.

If using a 6 holed muffin tray, fill each hole half-way with the batter and leave in oven (do not open) for about 15 minutes.

If using a larger oven proof dish, pour all of the mixture in the dish and place in the oven for about 25 minutes.

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