Yorkshire pudding is the quintessential side dish to complete any roast. The key to getting them to puff up beautifully is to get the oil sizzling hot before pouring the batter in. With Christmas fast approaching (where has this year even gone?), this recipe is ideal – easy, quick and delicious. The ‘cups’ formed in each Yorkshire are ideal for holding the gravy. I’m getting hungry just thinking about it!
Yorkshire Pudding - So Easy and Yummy
120g plain flour
6 tablespoons canola or sunflower oil
Making it happen:
1) Preheat oven to 220°C (430°F). Put 1 tablespoon of oil in each muffin cup and place on the top shelf of your oven while preheating.
2) Add the flour into a mixing bowl. Crack in the eggs and whisk, then add 50ml milk and whisk until fully mixed. Pour in the rest of the milk and whisk until well combined.
3) Pour into the heated muffin cups and cook on the top shelf for 20 minutes.
4) Serve this side dish with any roast, and smother with gravy! You may reheat the Yorkshires or make the batter ahead of time and refrigerate for up to 3 days before cooking.