Being from Yorkshire, Yorkshire puddings have always been an essential part of any roast dinner and even though I used to feel they should only be served with Roast Beef, my family had other ideas!  Creating perfect fluffy, well risen Yorkshire puddings can be a challenge however I have always found that this recipe works a treat and can easily be doubled if feeding a crowd.

Makes 4 large Yorkshire Puddings

Ingredients:

70g Plain flour

2 Eggs

100 ml milk

Salt and pepper

Sunflower oil for cooking.

Method:

• Pre heat the oven to 230 C/210 C fan/gas 8
• Drizzle a little oil into a large 4 hole Yorkshire pudding tin or small 12 hole tin and place on the top shelf in the oven to heat.  This is essential for a good rise but make sure you leave enough space above the shelf for the puddings to rise.
• To make the batter, measure the flour into a bowl or jug (I like to use a large bowl shaped measuring jug), beat in the 2 eggs until smooth.  Gradually add the milk, a little at a time, whisking all the time until all the milk has been incorporated and the mix is lump free.  You can use an electric whisk.
• Season with salt and pepper.

• The batter can be made in advance but it should be kept chilled although allow it to come up to room temperature little before cooking for a better, fluffier, crispier result.
• Once the Yorkshire pudding tin is piping hot, carefully remove from the oven and quickly pour the batter evenly into the holes and place the tin back into the oven as quickly as possible.  Keeping the oil hot is key.
• When the tin is back in the oven, leave undisturbed for 20-25 minutes or until the pudding have risen and are browned.  DO NOT be tempted to open the oven early, as the puddings are likely collapse.
• Serve immediately or you can cool them and freeze for up to a month.

TOP TIPS:

Gradually add the milk and whisk for a lump free batter.

Cook the batter from room temperature

Before adding the batter, preheat the Yorkshire pudding tin with a little oil in each hole and only remove from the oven when you are ready to add the batter.

Put the tin back in the oven as soon as you have added the batter.

Do not open the oven door until they are cooked.

I always leave cooking the Yorkshire puddings until the last minute.  I make sure the meat is out of the oven an resting before whacking up the heat to finish off the roast potatoes and cook the Yorkshire puddings.  Whilst they are cooking, I make the gravy and cook the vegetables.