My sister lives in Yorkshire so no Sunday dinner is complete without Yorkshire Puddings!  A number of years ago I was down looking after my niece and nephews and she left me a lovely piece of roast beef and said ‘the Yorkshire puddings are in the freezer’.  In fairness, I had never made them before but thought to myself that there was no way the children were having frozen Yorkie puddings, so I made my own and never looked back.  They can even be heated up the next day…or frozen.  The key to their success is to leave the batter resting for at least 30 minutes.

Ingredients

200g plain flour (with seasoning)

3 eggs

300 ml milk

4 tbsp vegetable oil

Method

1. Put 200g plain flour into a large jug (or bowl) – I use a jug as it’s easier to pour into the tray
2. Stir in 3 eggs, one at a time, then slowly whisk in the milk to make a smooth batter
3. Chill in the fridge for at least 30 minutes
4. Heat the oven to 220 degrees.  Pour 4 tbsp veg oil into  a 12 hole muffin tin and heat in the oven for 5 minutes
5. Carefully pour (or ladle) the smooth batter into the tin and bake for 30 minutes until browned and well risen

Karen’s tips

1. To make them extra special you can substitute one of the tbsp. oil with a tbsp. of truffle oil
2. The batter can be cut down – for example I only use a third of the ingredients to make 4 puddings