Yorkshire Puddings

Prep: 5 mins + resting

Cook: 40 mins

Roast dinners and Yorkies go together like, well, roast dinners and Yorkies. This foolproof recipe makes the best ever gravy-soakers. Essential, easy and delicious.

This recipe is a:

See this week's box.

106 kcal
(per portion)

Ingredients you'll need

150g plain flour
4 eggs
250ml full cream milk

From your kitchen

Sea salt
Freshly ground pepper
4 tbsp rapeseed or olive oil

Step by step this way

1.
Sift the flour into a mixing bowl with a pinch of salt. Crack in the eggs and whisk together till smooth. Slowly pour in 250ml milk, whisking constantly, till smooth. Pour the mix into a jug and set aside for at least 30 mins-1 hr.
2.
Preheat your oven to 200°C/Fan 180°C/Gas 6. Divide 4 tbsp oil between 8 holes of a deep 12-hole muffin tin. Pop the tin into the oven for 10-15 mins to heat the oil.
3.
Take the hot tin out of the oven. Pour the batter into the 8 holes. Slide the tin back into the oven and bake for 25-30 mins, till the Yorkshire puddings are risen and golden, then serve.

Tip
No muffin tin? You can also use a shallow 12-hole fairy cake tin or a small roasting tin instead. If you’re using the fairy cake tin, just follow the recipe above but make 12 smaller Yorkies. To use a roasting tin, add the oil, heat it up then pour in all the batter and bake.

This recipe is from

See this week's box