• This Surrey Mummy

Easiest fail proof Yorkshire Puddings

In our house we are firm believers that no roast whether it's chicken, pork, lamb or beef is complete without a big fat Yorkshire pudding. People are always worried to make Yorkshire puddings for fear of them not rising but follow this recipe and I promise you you'll never buy a frozen Yorkie again!

These are also perfect for a midweek meal when served with sausages and mash.

What you'll need...

200ml of milk (I use semi-skimmed but my brother in law insists on full fat but whatever you have)

4 x large eggs (I use blue eggs as they have the most amazing vibrant yolk which adds to the goldenness when cooked)

140g plain flour

Salt and pepper

Vegetable oil / goose fat / duck fat

How you make it...

Put the flour, eggs and milk in a large bowl and season with salt and pepper. Give it a good mix and transfer to a jug. Pop the jug in to the fridge for at least half an hour.

Now, pop the oven on to heat up. Preheat the oven to the highest setting it can go - mine is 250c.

In a muffin tin place approx 1/2 cm oil in each individual tin (or approx 1/2 tsp of solid goose/duck fat) and place into the oven to heat up for 15 minutes.

Remove the batter form the fridge and pour into the oil.

Return the batter in the tin back in to the oven and turn the oven down to 200c.

Now leave it for at least 30 minutes. Don't be tempted to open the oven!!

Remove from the oven once they are large, puffed up and golden brown.

I always double the recipe and then once they are cooked cool the remaining ones and pop in the freezer for another day - you're very own frozen Yorkshire puddings!

This really is the easiest recipe and I hope that you'll give it a go next time you have a roast.

Nathalie x


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