Yorkshire puddings with crème fraiche

    35 min

    This recipe for Yorkshire puddings incorporates a little bit of crème fraiche for a richer flavour and tender texture.


    Aberdeenshire, Scotland, UK
    2 people made this

    Makes: 16 small puds

    • 225g (8oz) plain flour
    • 3 eggs
    • 1 teaspoon cooking oil
    • 2 teaspoons crème fraiche
    • 300ml (1/2pt) semi-skimmed milk
    • salt and pepper
    • oil for the tins

    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Make up the batter by sifting the flour into a bowl and making a well in the centre. Break the eggs into it, add the cooking oil and crème fraiche, and season with salt and pepper.
    2. Next, add the milk slowly and whisk everything together, gradually incorporating the flour.
    3. When ready to use, preheat the oven to 230 C / Gas 8.
    4. Pour a little oil into whatever tins you decide to use. Place the tin in the oven and take out when the oil is very hot. Before you pour the batter in, beat the batter once more.
    5. Bake for 12 - 20 minutes - depending on size - until puffed and golden. Serve immediately. Try not to open the oven door until they're done - glass doors are useful. If you have to, just open it enough to take a quick peek.

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