Yorkshire puddings are just about my favourite thing on the planet to eat. I’m actually a little ashamed at just how many I managed to eat last weekend, ha! But the best thing about making your own Yorkshire Puddings is that you can always make more, and trust me I do. There are always enough Yorkshire Puddings in this house, especially at Christmas time. You can even make these ahead of time and freeze them for up to a month.
- 140g Plain Flour
- 4 Eggs
- 200ml Milk
- Preheat oven to 230C/fan 210C/gas 8.
- Pour a little oil evenly into a patty tin and place in the oven to heat.
- Next, pour the plain flour into a mixing bowl and beat in four eggs until smooth.
- Gradually add all of the milk and carry on beating until the mix is completely lump-free and season.
- Pour the batter into a jug and remove the hot patty tins from the oven, evenly pour the batter into the holes.
- Place the patty tins back in the oven and cook for 20-25 minutes until the puddings have puffed up and browned. Under no circumstances must you peek, as you’ll impact the rising process.
- Serve immediately with lashings of gravy, or allow to cool and freeze.