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A Sunday roast just isn't complete without a mountain of crispy Yorkshire puddings. Tall, golden, and totally delicious – our perfect Yorkshire puddings are sure to impress. Don't forget to get the oil sizzling hot before adding the batter – it's the secret to getting serious height! See method
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Tip: To make these suitable for vegetarians, use vegetable oil instead of goose fat.
Freezing and defrosting guidelines
Cook as instructed and allow to cool completely. Then transfer to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To reheat, place the puddings on a baking sheet and cook for 10 minutes in a moderate oven until crisp.
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