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
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!
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.