Yorkshire Puddings
Yorkshire puddings demand respect for their contradiction: they're simple enough to master with flour, eggs, milk, and oil, yet finicky enough to humble experienced cooks. The magic lies in one non-negotiable detail: your oil must be smoking hot before the batter hits the pan, a technique that creates those dramatic, golden peaks that define the dish. When you get it right, you'll understand why these airy pillows have anchored British Sunday roasts for centuries.
Instructions
step 1 Heat oven to 230C/fan 210C/gas 8. step 2 Drizzle a little sunflower oil evenly into two 4-hole Yorkshire pudding tins or two 12-hole non-stick muffin tins and place in the oven to heat through. step 3 To make the batter, tip 140g plain flour into a bowl and beat in 4 eggs until smooth. step 4 Gradually add 200ml milk and carry on beating until the mix is completely lump-free.
Season with salt and pepper. step 5 Pour the batter into a jug, then remove the hot tins from the oven.
Carefully and evenly pour the batter into the holes. step 6 Place the tins back in the oven and leave undisturbed for 20-25 mins until the puddings have puffed up and browned. step 7 Serve immediately.
You can now cool them and freeze for up to 1 month..
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