Yorkshire Puddings

This is my recipe for making Yorkshire Puddings. I find them really easy to make with this method, and get good results even in our old, gas oven.

Following this recipe should help you produce great results too. The batter needs to be at the right consistency and the oil needs to be smoking hot before the batter is added.

 I use this beaten up old muffin tin to cook them in.

Ingredients

• 2x medium eggs
• 100g Plain flour
• 125 ml milk
• Vegetable oil
• Salt and Pepper

Instructions

1. Preheat your oven to the top temperature.
2. Mix all the ingredients in a jug and whisk to the consistency of single cream. You can do this ahead of time and keep the batter in the fridge, but allow to come to room temperature before cooking
3. Pour around 1 teaspoon of oil in each compartment and heat for around 15 minutes till smoking.
4. Remove from the oven and quickly (but carefully) pour the batter into the dish with roughly the same amount in each section. It should immediately start to sizzle (see below)
5. Return to the oven and drop the temperature to around 200° C  (Gas mark 6) and cook for 20 minutes. Make sure you keep the oven closed or the Puddings might sink, but feel free to peak through the viewing window.

Results

The Yorkshires should be well risen in all sorts of shapes and sizes. They will be crunchy on the top and slightly softer underneath, with a well in the centre.

Serve with your Sunday roast, or with Bangers 'n' Mash or however you like, but make sure you serve them with lots of gravy. Enjoy!

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