If you take nothing else from this website, let these moreish savory parcels be sole my gift to you.
These melt-in-the mouth puffs are a staple of our Sunday Roast Dinner.
Any roast without these Yorkies is seriously lacking.
The recipe easily makes 24, which just about does us lot (a family of 6).
Any extra batter can be used to make additional puddings–if trays and oven space allows. I will often pour any left over batter into a thin cake tin, to make something of a toad in the hole (minus the toad).
Be sure to preheat the oil enough before pouring in the batter, this is key to a crisp pud and decent rise. And don’t open the oven door until the puds are ready, else they’ll risk deflating.
Yorkshire PuddingsCourse: Cook
A genuinely moreish savory side.
- Preheat the oven to 430F (220C)
- Drizzle a little oil evenly into a 12-hole non-stick muffin tray
- Place the tray in the oven for 10 minutes to heat the oil
- Add the flour to a bowl and mix in the eggs until smooth
- Gradually add the milk and beat until lump-free
- Season with the salt and pepper
- Remove the heated tray from the oven
- Carefully pour the batter mixture evenly between the 12-holes
- Place the tray back into the oven for 20-25 minutes, or until the puddings have puffed up and turned a beautiful golden brown
- Serve piping hot
- Be sure to preheat the oil enough before pouring in the batter — this is key to a crisp pud and decent rise.