Yorkshire Puddings




I really thought I’d be on to BBQ delights and summer salads by now! Instead I think it’s a Yorkshire pudding kind of day. Here’s how I make mine.


Makes 12

INGREDIENTS

For the batter

175g plain flour

175ml whole milk

2 eggs

A pinch of salt


Groundnut oil, light olive oil, or beef dripping

A 12 hole Yorkshire pudding/muffin tin


METHOD

Preheat the oven to 220 degrees (conventional) 190 degrees (fan)


Whizz the batter ingredients together in a nutri bullet or blender. Leave to stand somewhere cool for at least 30 minutes but up to 24 hours is fine.


Add 1 teaspoon of oil to each hole in the tin, swirl around to coat the sides and place the tin in the oven for 15 minutes to get smoking hot. Remove from the oven and place on the hob to retain the heat. Pour batter into each tin place in the oven and cook for 25 minutes. It’s important for this to be the only thing in the oven and DO NOT open the oven before 23 minutes. If you do and they are not ready. Close it quickly and cook some more.

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