How to make the best Yorkshire puddings
The secret to getting gloriously puffed-up Yorkshires is to have the fat sizzling hot and don't open the oven door!
Ingredients
140g plain flour
4 eggs
200ml milk
sunflower oil, for cooking
Method
Heat oven to 230C/fan 210C/gas 8.
Drizzle a little sunflower oil evenly into two 4-hole Yorkshire pudding tins or a 12-hole non-stick muffin tin and place in the oven to heat through.
To make the batter, tip 140g plain flour into a bowl and beat in 4 eggs until smooth.
Gradually add 200ml milk and carry on beating until the mix is completely lump-free. Season with salt and pepper.
Pour the batter into a jug, then remove the hot tins from the oven. Carefully and evenly pour the batter into the holes.
Place the tins back in the oven and leave undisturbed for 20-25 mins until the puddings have puffed up and browned.
Serve immediately. You can now cool them and freeze for up to 1 month.
Points to remember
You can make the batter up to 24 hours ahead, or use it straight away. If making ahead, cover and chill.
Heat oven to 230C/210C fan/gas 8.
Pour a little vegetable or sunflower oil into each hole of a muffin tray and heat for at least 10 minutes until hot.
Put your flour in a bowl and make a well in the centre. Crack the eggs into the well and mix to a smooth, thick paste - a whisk is best for this.
Whisk in the milk gradually to make a smooth batter. Pour into a jug.
Remove the tray from the oven and quickly pour in the batter while the oil is still hot. The batter should sizzle.
Place in the oven immediately and cook for 15-20 minutes until firm, golden and risen.
Don't be tempted to open the oven door before 15 minutes, or the Yorkshires may sink. They should be deep golden brown before you open the door.
