The perfect Yorkshire pudding

Looking for something quick and easy to add to your Sunday roast repertoire? This ‘oldie but a goodie’ is a super easy alternative to bread and will guarantee a fluffy side dish for your next Sunday spread.

24 Mini Yorkshires
Serves: 12 people
Cooking time: 20 minutes

2 eggs
180ml milk (approx, see method for clarification)
100g plain flour, sifted
½ level tsp salt
Vegetable oil

Preheat your oven to 220°C.

Using a 24-hole mini muffin tray, carefully pour 3mm of vegetable oil into each hole.

Tip: If roasting beef, use the fat from the roasting tin instead, and supplement with extra oil if necessary.

Place the tray with oil into the preheated oven.

While the tray and oil are heating, crack both the eggs into a measuring jug and add enough milk to take the volume to 300ml.

Pour into a bowl and whisk together.

Add the salt and flour and whisk until very smooth with no lumps.

Carefully remove the tin from the oven, making sure the oil or fat is very hot (the batter should sizzle when it is poured in).

Fill each hole with batter, halfway up the top of the tin.

Return to the oven immediately and bake for 9-12 minutes or until well-risen and golden.

Do NOT open the oven before the puddings are done, as they will easily collapse! Instead, watch their progress through the glass.

Serve immediately as a side to your favourite roast and gravy.

Tip: For larger puddings, use a 12-hole cupcake tray, adjusting the cooking time to 15-20 minutes (or until well-risen and golden).

Looking for inspiration in the kitchen? Try one of our recent recipes.