Yorkshire puddings, the must have item on any Sunday roast dish. If it’s not drowning in gravy then something isn’t right.
Yorkshire puddings are light and fluffy and the best to soak up all the gravy on the plate when enjoying a roast meal. Are you the kind that eats them first or leaves them until the end?
The most important thing in this recipe is to make sure you have no lumps, so that the mixture is beautifully smooth and secondly make sure the oil is HOT HOT HOT when you pour the mixture in.
Make sure you leave the oven closed until they are ready to come out as you don’t want to lose any heat by opening and checking as that will have a negative effect.
- 4 eggs
- 200 g plain flour
- 200 ml milk
- Preheat the oven to 225C
- Lay out a muffin tin with 1cm of oil in each slot and transfer this into the oven to heat up.
- In large bowl, beat together the eggs, milk and sieved flour until you have a smooth mixture with no lumps.
- Once the mixture is smooth, pass it into a jug so that you can easily pour it. Remove the hot oil from the oven and gently pour the batter into each of the muffin tin slots, onto the oil until near the top.
- Place the baking tin back into the oven, lower the heat to 200 and leave for 20 – 25 minutes until risen and golden.