Perfect Yorkshire puddings

Name: Perfect Yorkshire puddings
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 12
Ingredients: 225 g plain flour; 4 Waitrose British Blacktail Free Range Medium Eggs; 500 ml semi skimmed milk; 4 tbsp vegetable oil, or any flavourless oil

A simple way to make gloriously puffy puds to go with your Christmas beef.

5 out of 5 stars(3) Rate this recipe

Vegetarian

Makes12
CourseSide
Prepare5 mins
Cook25 mins
Total time30 mins

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225g plain flour
4 Waitrose British Blacktail Free Range Medium Eggs
500ml semi skimmed milk
4 tbsp vegetable oil, or any flavourless oil

Sift the flour and a pinch of salt into a bowl. Make a well in the centre, add the eggs and some of the milk and stir to a thick, smooth batter. Stir in the remaining milk, then cover and chill in the fridge for 30 minutes.
Meanwhile, preheat the oven to 220°C, gas mark 7. Pour 1 tsp oil into each well of a 12-hole muffin tin and place in the oven for 5 minutes.
Check to see if the oil is hot enough – it should sizzle as the batter is poured in. Pour the batter equally between the 12 holes, then bake the puddings for 20-25 minutes, or until golden and well risen.
To get really crisp Yorkshire puddings, briefly open the oven door to let the steam escape 5 minutes from the end of cooking.