Ingredients:

(SERVES 8)

3 Medium Eggs

150ml Milk

150g Plain Flour

Salt 

Pepper

Vegetable Oil

Method:

STEP 1: Pre-heat the oven to 200°C and get yourself a mixing bowl and measuring jug.

STEP 2: Add the eggs and milk into the mixing bowl and whisk well. Then sieve the flour into the mix and whisk into a batter. I'm not usually one for sieving flour, but it does help to avoid lumps which in turn helps the yorkies become lighter and rise better. 

​STEP 3: Get your muffin tray and add the veg oil, about a 1/4 of the way up (approx a tablespoon). Place into your pre-heated oven for about 15 - 20 minutes to get the oil nice and hot. At this point you want to transfer the batter from bowl to jug and season well. The jug will allow you to pour the batter into the tray with control and avoid any spillages with both batter and oil.

STEP 4: Take the tray out of the oven and pour in the batter, you want about 1cm between the batter and the top of the tin. 

Then carefully place the tray back in the oven and cook for about 15 minutes or until the yorkies begin to rise. At this point turn the oven down to 180°C and continue to cook for another 25-30 minutes. 

​STEP 5: After about 25-30 minutes the Yorkshire Puddings should have risen and will be golden, light and crispy. Remove from the oven and serve. 

The Secrets

​The secret to great Yorkshire Puddings is making sure the oil is super hot in your tin. Give the tray (with oil) a good 15-20 minutes in the oven before adding the batter.

​Also do not open the oven during cooking as this will cause the yorkies to collapse. 

A helpful tip, I find cooking the Yorkshire puddings early in the day and then re-heating before serving really helps. They only take a few minutes to re-heat and this will take all the pressure off oven space.