How to make Yorkshire puddings

Points to remember

• You can make the batter up to 24 hours ahead, or use it straight away. If making ahead, cover and chill.
• Heat oven to 230C/210C fan/gas 8.
• Pour a little vegetable or sunflower oil into each hole of a muffin tray and heat for at least 10 minutes until hot.
• Put your flour in a bowl and make a well in the centre. Crack the eggs into the well and mix to a smooth, thick paste - a whisk is best for this.
• Whisk in the milk gradually to make a smooth batter. Pour into a jug.
• Remove the tray from the oven and quickly pour in the batter while the oil is still hot. The batter should sizzle.
• Place in the oven immediately and cook for 15-20 minutes until firm, golden and risen.
• Don’t be tempted to open the oven door before 15 minutes, or the Yorkshires may sink. They should be deep golden brown before you open the door.
• Read the full recipe for our best-ever Yorkshire puddings.

TIPS