Yorkshire puddings are the quintessential British addition to a Sunday Roast. But there are loads of people that find them tricky to make. We all pull our hair out when our little puffs of crispy heaven end up as lumps of hot, soggy dough. So, have a go at these, and see how you get on.
- 140 g plain flour
- 4 medium eggs
- 200 ml milk
- a pinch of both salt and pepper
Heat oven to 230C/fan 210C/Gas 8. Then mix the eggs and milk in a bowl. Beat the mixture together using an electric hand mixer. After air bubbles form put the bowl to one side. Let this sit for five minutes. When bubbles have subsided, add the flour, salt and pepper and beat again. Then let this rest in the bowl for 30 minutes.
Meanwhile, pop some oil into your tins and put them in the oven. Heat the fat. You have to wait out until the fat gets to smoking temperatures (around 220C before you use it). Remove the tins carefully and pour in the batter. The sizzling fat will simmer as the mixture fills the tins, and that's the proof fat was hot enough.
Put the tin back in the oven and let them cook for 20-25 minutes. Don't open the oven at all. This is usually the reason they go doughy, so leave them baking until they are golden brown and well risen.
Remove from the oven and devour with lashing of gravy!