Perfect, fluffy Yorkshires are so quick and easy to make, no wonder everybody loves them! The secret to getting gloriously puffed-up Yorkshires is to have the fat sizzling hot and don't open the oven door.
Even though, Yorkshire pudding is traditionally served with gravy and roast beef. These puddings can be served straight instead of bread or paired with either sweet or savoury options for a snack, breakfast or even dessert. They also make perfect finger food and are a real crowd pleaser!
BE AWARE, the fluffy and airy texture of Yorkshires plus their delicious taste makes it very easy to lose count of how many pieces you have eaten.
4 eggs (organic if possible) at room temperature
300ml milk, blue top (organic if possible) at room temperature
230g flour, plain
30g butter, melted
1/2 tsp salt
12 tbsp oil of your choice (sunflower, olive, canola or similar)
Heat oven to 230C. Pour a tablespoon of oil evenly into 12-hole non-stick muffin tin and place in the oven to heat through.
Prepare the batter by beating eggs with warm milk (around 30-35C), add melted butter.
Sieve half of the flour into the bowl and mix well. Add another half of the flour and carry on mixing until the mix is completely lump-free. You can use an electric hand blender to facilitate the process. Season with salt.
Pour the batter into the jug. Leave to stand for 5 minutes.
Remove the hot tins from the oven and carefully pour batter equally into the holes filling half of each hole of the tin. You should see the batter sizzling as you pour into the tins.
Quickly return tins back to the oven and cook for 15 minutes. Then, reduce temperature to 180C and continue to cook for another 10 minutes or until well-risen and golden-brown. Remove from the oven.
Cool down on the wired rack. Best served immediately.
You can also store them in an airtight container in a fridge for up to 3 days and freeze for up to 1 month.
My favourite flavour combinations are grated cheese (on the right) and dark chocolate (on the left). For chocolate, you can either use buttons or chopped chocolate pieces.
Microwave for 30 sec and ENJOY!
My son's favourite combo is peanut butter and banana (you can see his little hand is reaching for it). As I already mentioned in the introduction these puddings are very versatile, so on the photo below they are served with the following fillings: strawberries, whipped cream and chia seeds (bottom left), banana, peanut butter and desiccated coconut (bottom right), camembert and avocado (top right), salami cheese and fresh cucumber (top left).