Yorkshire puddings

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Ingredients

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.

  • 4 RSPCA Assured eggs
  • 140g plain flour
  • 200ml RSPCA Assured milk
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!

Tips

  • Make sure you don't open the oven while the puds are cooking as they will deflate!
  • If you don't have time on the day, cook your puds the day before and store them in the freezer - not the fridge.
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