Every Sunday we have a roast in our house. I live with a food-loving boyfriend and two chefs so it’s always a pretty big affair. Yorkshire puddings are a key component, regardless of what meat is sitting next to them on the plate. Yorkshire puddings shouldn’t just patiently wait for beef to come along! If you resort to buying frozen yorkies because it’s ‘easier’ or ‘less time consuming’ then you need to go and take a long hard look in the mirror. If you’ve got time to roast a chicken then you’ve got time to make these.. it’s a fact. But don’t worry.. you can redeem yourself. Making your own Yorkshire puddings takes no time at all, they come out perfectly imperfect every time and they might even win you some brownie points with your guests (assuming you have some, one will do.. yeah even your cat).
Make the batter the night before for the ultimate puddings. This gives a lighter, springier texture. You can always cook them in the morning and reheat for a few minutes in the oven just before serving your meal if need be, so don’t panic if you have a tiny oven and too much food to fit in it!
Makes 12 in a muffin tin
- 150g plain flour
- 170ml whole milk
- 30ml water
- 4 large eggs
- 2g fine salt
- 1.5tsp garlic powder
- 1tsp dried mixed herbs
- Fat – I use lard or beef dripping but you can use vegetable or sunflower too
- Sift the flour into a mixing bowl and add the salt, garlic powder and herbs.
- Combine the milk, water and eggs and gradually pour into the dry mix – whilst constantly whisking.
- Cover and leave in fridge over-night, remember to take out of the fridge for 30mins before using. If making on the day just keep the batter on the side until time to cook.
- Place a generous amount of fat into each section of the muffin tray and heat in a nice hot oven (200°c) for 5-10 minutes.
- While the tray is heating transfer the batter to a jug for easier distrubution.
- Take the muffin tray out of the oven and swiftly pour the batter into each section. Pour about a third of the way up.
- Put back in the oven and cook for 15-20 minutes, until crisp and golden.
- Pop them on the table and watch them disappear faster than you can say ‘Aunt Bessie’.