Pub-style Yorkshire puddings
No roast dinner is complete without crisp, golden Yorkshire puddings. It's so easy to make your own from scratch with just five ingredients – you'll never want store-bought Yorkshires again. Serve with your favourite roast dinner and cover with gravy.
- Sieve the flour into a large bowl, add the salt and eggs and whisk to a thick, smooth paste. Whisk in the milk, a little at a time; season with black pepper. Transfer to a jug. Set aside for 20 mins (or cover and chill for up to 24 hrs, bringing back to room temperature for 30 mins before using). Meanwhile, preheat the oven to gas 8, 230°C, fan 210°C.
- Divide the oil between the holes of a 12-hole muffin tin (or 2 x 4-hole Yorkshire pudding tins); the oil should cover the bases. Transfer to the top shelf of the oven for 5 mins.
- Carefully remove the tin from the oven – the oil should be smoking slightly and rippling. Divide the batter between the holes (the oil should sizzle if hot enough), filling them halfway, working quickly so the oil doesn't cool down. Return to the top shelf of the oven for 15-20 mins until golden, puffed and crisp. Don't be tempted to open the oven door until after 15 mins. Cook for a few mins more if the centres are still doughy.
Tip: Don't skimp on the oil – the bases of the tin need to be covered to ensure an even rise. Use vegetable oil or any fat with a high smoking point: try beef dripping for flavour or lard for crispiness.
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
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