Make-ahead parmesan Yorkshire puddings

Add parmesan to traditional Yorkshire puddings and take this Sunday roast side dish to a new level. Make them ahead and freeze them for up to three months

Prep:5 mins
Cook:25 mins

Easy

Nutrition per serving

kcal 245
fat 10g
saturates 4g
carbs 27g
sugars 2g
fibre 1g
protein 12g
salt 0.3g

Ingredients

sunflower oil, for the tin
260g plain flour
6 eggs
300ml whole milk
50g parmesan or vegetarian alternative, finely grated

Method

Heat the oven to 220C/200C fan/gas 8. Drizzle a little oil into the holes of a six-hole Yorkshire pudding tin, or six-to-eight holes of a 12-hole muffin tin. Put in the oven to get the oil hot.
Tip the flour into a bowl, season with salt and pepper, make a well in the centre, then crack in the eggs. Whisk until smooth, gradually adding the milk. Transfer to a jug.
Slide the tray halfway out of the oven and divide the batter between the holes. Bake undisturbed for 25 mins or until puffed and golden. Leave to cool on a wire rack. Will keep in the fridge for up to two days or frozen for up to three months.
Turn the oven down to 200C/180C fan/gas 6. Sprinkle the yorkshires with the parmesan and cook for a further 5 mins, or 10-15 mins from chilled.