Mobile-nav
Menu
Bbc-logo Starburst Visit Homepage >

From-the-freezer Yorkies

You can't have a roast dinner without Yorkshire puddings! These fluffy, crispy beauties can be made ahead and frozen

  • Prep: 10 mins
    Cook: 35 mins
    Plus resting
  • Makes 12 large ones
  • Easy
  • Makes 12 large ones
  • Easy
  • Calories 126
  • Carbohydrates 16
  • Saturated Fat 1
  • Sugar 1
  • Protein 5
  • Fat 5
  • Fibre 1
  • Salt 0.3

Nutrition per serving

  • Calories 126
  • Carbohydrates 16
  • Saturated Fat 1
  • Sugar 1
  • Protein 5
  • Fat 5
  • Fibre 1
  • Salt 0.3

Ingredients

  • 250ml whole milk
  • 4 large eggs
  • 250g plain flour
  • 2 tbsp sunflower oil

Method

  1. Mix together the milk, eggs, flour and a pinch of salt in a food processor or blender until you have a smooth batter. If you don’t have a food processor or blender, whisk the eggs into the flour and salt, then gradually whisk in the milk until smooth. Transfer to a jug, cover and leave for 15 mins.

  2. Meanwhile, heat oven to 240C/220C fan/gas 9. Pour ½ tsp oil into the holes of a Yorkshire pudding or muffin tin and put in the oven for 10 mins to get hot.

  3. When the oil is hot, pour the batter into each hole a third of the way up. Quickly put in the oven, then turn it down to 180C/160C fan/gas 4 and cook for 12-15 mins. Remove the Yorkies, turn them upside down in the tin and return to the oven for another 2-3 mins to brown the bottoms.

  4. Allow to cool completely on a wire rack, then put in a tight-sealing freezer bag or container and freeze for up to a month.

  5. When ready to cook, heat oven to 220C/200C fan/gas 7. Put the frozen Yorkies on a baking sheet and cook for 6-8 mins until golden and hot.