This is my foolproof recipes at random recipe for yorkshire puddings – it’s easy peasy! I think the first time I saw this recipe would have been on Ready Steady Cook over a decade ago and I haven’t gone back since. I use the same recipe for making toad in the hole. The photo below is when I made them for my friends Claire and David, Christmas 2010. Apparently in Yorkshire you get Yorkshire pudding in some pubs with some gravy as a starter … I really should go to Yorkshire to find out for myself!
Milk (I use semi-skimmed)
Salt & pepper
Oil or dripping
For this you need equal volumes of eggs, flour and milk. Adjust the amount depending on how many you are cooking for!
- Start with the eggs. For the ones in the photo I used 4. Crack them open into a cup. Take a mental note of where they come up to in the cup. Empty into your mixing bowl or jug.
- Fill the cup to the same level as the eggs with flour, empty into bowl or jug.
- Fill the cup to the same level as the eggs and flour with milk, empty into the bowl or jug.
- Season with salt and pepper then whisk until there are no lumps in your batter. Lots of recipes say you should leave the batter to rest for X minutes, I’ve never bothered!
- Pour enough oil (or put a small slice of dripping) into each hole of a muffin tin. Put into the oven at whatever temperature your roast is cooking at (or about 170 degrees centigrade if not already using oven) to preheat – a few minutes.
- When ready to cook pour the batter into centre of the hot oil in your muffin tin, filling to about 2/3.
- Cook in oven until yorkshire puddings are golden brown (around half an hour). Try not to disturb by repeatedly opening the oven or moving around but keep an eye on them as it’ll take a different amount of time at different temperatures.
- Enjoy with a lovely roast dinner!