Nigella Yorkshire Pudding is made with vegetable oil, cornflour, eggs, and milk. This recipe requires about 35 minutes to make and serves 6 people. It is a perfect side dish for any roast dinner.
More Nigella Recipe:
🧡Why You’ll Love This Yorkshire Pudding Recipe:
- Crispy Texture: Enjoy a deliciously crispy exterior that adds a perfect crunch.
- Simple Ingredients: Made with common kitchen staples like eggs, cornflour, and milk.
- Family Favorite: Loved by both kids and adults, making it a great addition to any meal.
❓What Is Nigella Yorkshire Pudding Recipe?
Nigella Yorkshire Pudding is a classic British dish made from a batter of cornflour, eggs, and milk, baked until golden and puffed up.
🥚 Nigella Yorkshire Pudding Ingredients
- vegetable oil for the tray
- 200 grams (2 cups) cornflour (cornstarch)
- 6 eggs
- 300 millilitres (1¼ cups ) milk
🍞 How To Make Nigella Yorkshire Pudding
- Heat your oven to 200°C fan / 220°C / 425°F.
- Add a little over 1 teaspoon of oil to each muffin hole in the tray.
- Place the tray in the oven for 10–15 minutes until the oil is very hot and sizzling.
- In a large bowl, mix cornflour and crack in eggs. Whisk until smooth. Gradually add milk, whisking between additions.
- Pour the batter into a jug (pitcher) for easier pouring.
- Quickly remove the hot tray from the oven. Pour batter into each hole until nearly three-quarters full. The batter should sizzle.
- Put the tray back in the oven. Bake for 15–20 minutes until golden and puffed up. Avoid opening the oven door during baking to keep them from deflating.
- Once they look fully risen, give them a little extra time to crisp up in the oven.
- Remove from oven and serve immediately with a roast dinner for a delicious meal.
💭Recipe Tips
- Ensure the oil in the tray is very hot before adding the batter.
- Do not open the oven door during baking to prevent deflating.
- Use a jug (pitcher) to pour the batter for easier handling.
🧆 What To Serve With Yorkshire Pudding?
Serve Yorkshire Pudding with Leftover Chicken Curry,Lamb Kofta, Lamb Curry,Quick Chilli,Chicken And Chorizo Tray Bake,Chicken Tray Bake,Sausage Tray Bake, and Black Pudding Meatballs.
🎚 How To Store Leftovers Yorkshire Pudding?
- In the fridge: Store leftover yorkshire pudding in an airtight container for up to 2 days.
- In the freezer: Freeze leftover yorkshire puddingin a sealed container or bag for up to 1 month.
🥵 How To Reheat Leftovers Yorkshire Pudding?
- In the oven: Reheat leftover Yorkshire Pudding for 5-7 minutes at 350°F.
- In the microwave: Heat leftover Yorkshire Pudding on high for 20-30 seconds per pudding.
- On the stove: Warm leftover Yorkshire Pudding in a skillet over medium heat for 1-2 minutes per side.
- In the air-fryer: Reheat leftover Yorkshire Pudding at 350°F for 3-4 minutes at 350°F.
FAQ’S:
Why Should You Avoid Opening The Oven Door During Baking?
Opening the oven door releases heat, causing Yorkshire Puddings to deflate. It’s crucial to maintain a consistent temperature for proper rise and texture.
Can You Use Plain Flour Instead Of Cornflour?
Using plain flour instead of cornflour can alter the texture and rise of Yorkshire Puddings. Cornflour helps create a lighter, crispier pudding.
Why Is My Yorkshire Pudding Not Rising?
Several factors can prevent Yorkshire Puddings from rising, such as insufficiently hot oil, overmixing the batter, or opening the oven door during baking, which lowers the temperature.
How Do You Prevent Yorkshire Puddings From Sticking To The Pan?
To prevent sticking, ensure the muffin tray is very hot with oil before adding the batter. Avoid using too much oil, as excess can cause sticking.
More Nigella Recipe:
Nigella Yorkshire Pudding Nutrition Facts
- Calories: 130
- Total Fat: 7.2g
- Saturated Fat: 1.4g
- Trans Fat: 0.1g
- Polyunsaturated Fat: 3.4g
- Monounsaturated Fat: 1.9g
- Cholesterol: 65mg
- Sodium: 135mg
- Total Carbohydrates: 12g
- Dietary Fiber: 0.4g
- Sugars: 1.6g
- Protein: 4.4g
- Calcium: 46mg
- Iron: 0.5mg
- Potassium: 77.2mg
Nigella Yorkshire Pudding
Description
Nigella Yorkshire Pudding is made with vegetable oil, cornflour, eggs, and milk. This recipe requires about 35 minutes to make and serves 6 people. It is a perfect side dish for any roast dinner.
Ingredients
Instructions
- Heat your oven to 200°C fan / 220°C / 425°F.
- Add a little over 1 teaspoon of oil to each muffin hole in the tray.
- Place the tray in the oven for 10–15 minutes until the oil is very hot and sizzling.
- In a large bowl, mix cornflour and crack in eggs. Whisk until smooth. Gradually add milk, whisking between additions.
- Pour the batter into a jug (pitcher) for easier pouring.
- Quickly remove the hot tray from the oven. Pour batter into each hole until nearly three-quarters full. The batter should sizzle.
- Put the tray back in the oven. Bake for 15–20 minutes until golden and puffed up. Avoid opening the oven door during baking to keep them from deflating.
- Once they look fully risen, give them a little extra time to crisp up in the oven.
- Remove from oven and serve immediately with a roast dinner for a delicious meal.
Notes
- Ensure the oil in the tray is very hot before adding the batter.
Do not open the oven door during baking to prevent deflating.
Use a jug (pitcher) to pour the batter for easier handling.