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