Description

Yorkshire puddings are a welcome stage-stealer to any roast dinner. But getting them just right can be a little tricky. Here’s our recipe to ensure yours are massive, fluffy and also crispy.

Preparation time: 15 minutes

Cooking time: 20 to 25 minutes

Serves: 6

Method

Take a muffin baking tin and line it with vegetable oil, be a little generous with your quantities and leave a small pool of oil in each muffin section. Don’t use olive oil as it will smoke too much when it's in the oven.

Place the muffin tin in a preheated fan oven (220 - 230°C depending on your oven) while you make the Yorkshire pudding mixture.

Whisk the eggs and sifted flour in a bowl and gradually add the milk in stages while you continue whisking.

Remove the muffin tin from the oven with oven gloves and use a ladle to drop the Yorkshire pudding mix into each section - do this slowly and carefully to avoid spattering yourself and the kitchen surface with hot oil. 

Place the tin in the oven for 20 - 25 minutes or until the Yorkshire puddings have well and truly risen - a good tip is to not place them too high in the oven or too close to the top shelf as they can get very big!