A Sunday roast just isn’t complete without the traditional British Yorkshire puddings, this tasty, fool proof recipe has been pasted down through many generations. Golden, and totally delicious just don’t forget to get the oil sizzling hot before adding the batter – it’s the secret to getting serious height!
Serves: 12 small Yorkshire puddings in a 12 hole cupcake pan or 6 large Yorkshire puddings in a 6 hole muffin tin
Preparation time: 10 min
Cooking time: 20-25 min
- Vegetable oil or lard
- 115g (4oz) plain flour
- 2 large eggs
- 150ml milk
- Pinch of salt
- To make your batter sift your flour into a bowl. Make a small well and pour in your eggs and milk, with a pinch of salt. Whisk up until you have a smooth, silky batter with no lumps. You can leave your batter to rest in the fridge for around an hour.
- Heat oven at 200°C. Lightly cover the base of each hole in your selected 12 or 6 hole pan with vegetable oil or lard and place in the hot oven for about 5 minutes.
- Give your batter one last whisk to remove any remaining lumps. Remove your hot pan from the oven, taking care with the hot fat. Carefully pour your batter into each hole on top of the hot fat, dividing the batter equally between each hole.
- Place your pan back into your hot oven. Bake for 20-25 minutes or until the puddings have risen and are golden brown.
- The hot fat is the main trick to getting a great rise, so make sure it is sizzling hot.
- You can also make mini Yorkshire puddings that are great for kids using a 24 hole mini cupcake pan, or make a giant Yorkshire using a larger single pan.
- This batter also makes great toad in the hole.
- Freezing: Cook as instructed and allow to cool completely. Then transfer to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To reheat, place the puddings on a baking sheet and cook for 10 minutes in a moderate oven until crisp.