Many people have disasters with their Yorkshire puddings but this recipe generally comes up trumps for everyone who tries it. This is the one I turn to most of the time and I’ve not had a disaster yet, coming out huge, soft, and perfectly crisp on the outside every time.
- 5 ounces / 140g plain flour
- 4 eggs
- 7 fluid ounces / 200ml milk
- oil for cooking
Heat oven to 230°C/ (fan 210°C/ /gas 8).
Drizzle a little oil evenly into two 4-hole Yorkshire pudding tins. (If you don’t have these then a 12-hole muffin tin will do just as well but the puddings will be smaller.)
Put this in the oven to heat through.
Tip the plain flour into a bowl and beat in the eggs until smooth.
Gradually add the milk and continue beating until the mixture is completely free of lumps.
Season with salt and pepper.
Pour the batter into a jug.
Remove the hot tins from the oven.
Carefully pour the batter into the holes making sure it is evenly distributed.
Return the tins to the oven and leave for 20-25 minutes until the puddings have puffed up and browned.
Alternatively, you can cool them and freeze for up to 1 month.