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Yorkshire puddings

Per 2 puds:

(I used to do 1 egg/50g flour/50 ml milk, but I think it comes out better as above.)

Prep

Just like pancake batter: flour in a mixing bowl with a pinch of salt, make a well, eggs in, then the milk little-by-little. Let the batter rest in the fridge. You can do this the night before.

Method

  1. Fill the top two sections of a muffin tin with canola/sunflower oil and tip it to distribute the oil evenly between all the sections.
  2. Oven to 200C fan and put in the tin so the oil gets really hot.
  3. After 15 minutes remove the tray and pour in the batter until the oil comes up to the brim.
  4. Back in the oven for 15 minutes. Don't open the door. It takes longer than you think.
  5. Remove the puds and tip out the excess oil.