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!
- 140g plain flour
- 4 eggs
- 200ml milk
- sunflower oil, for cooking
- 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.