Whilst Yorkshire puddings are traditionally only paired with beef, they’ve become a staple on many dinners regardless of the meat choice.
They’re crispy on the outside and deliciously fluffy on the inside and can be covered in gravy for an even tastier treat.
However, getting the perfect rise on homemade ones isn’t easy, especially if you keep opening the oven to see how they’re doing.
This recipe from BBC Good Food makes eight large puddings, or 24 small ones and is ready in under 25 minutes.
The notes said: “The secret to getting gloriously puffed-up Yorkshire puddings is to have the fat sizzling hot and don’t open the oven door.”
Ingredients:
140g plain flour
Four eggs
200ml milk
Sunflower oil, for cooking
Method:
Start by heating the oven to 230C or 210C Fan and drizzle some sunflower oil in your preferred tins.
Either use two four-hole Yorkshire pudding tins or two 12-hole non-stick muffin tins and place in the oven to heat.
To make the batter, tip 140g plain flour into a bowl and beat in four eggs until the batter is smooth.
Gradually add 200ml of milk and carry on beating until the mix is completely lump-free, then season with salt and pepper.
Pour the batter into a jug, and then remove the hot tins from the oven. Carefully pour the batter evenly into the holes.
Place the tins back in the oven and leave undisturbed for 20 to 25 minutes, until the puddings have puffed up and browned.
Serve the Yorkshire puddings immediately alongside your roast dinner, or cool them and freeze for up to one month.
