Yorkshire puddings — light, crisp and golden, with a simple batter poured into sizzling hot tins and baked until puffed up. The essential accompaniment to a roast dinner.
Video
Preparation
- Heat the oven to 230C/fan 210C/gas 8.
- Drizzle a little sunflower oil evenly into two 4-hole Yorkshire pudding tins or two 12-hole non-stick muffin tins and place in the oven to heat through.
- To make the batter, tip the flour into a bowl and beat in the eggs until smooth.
- Gradually add the milk and carry on beating until completely lump-free, then season with salt and pepper.
- Pour the batter into a jug, then remove the hot tins from the oven and carefully and evenly pour the batter into the holes.
- Place the tins back in the oven and leave undisturbed for 20–25 minutes, until the puddings have puffed up and browned.
- Serve immediately. You can also cool them and freeze for up to 1 month.
