Yorkshire Pudding

Method

1. 1

   Mix the dry ingredients

   Whisk the flour, salt and pepper for 30 seconds, until evenly combined.

2. 2

   Whisk in the eggs

   Whisk the eggs into the flour for about 1 minute, until a thick, smooth paste forms.

3. 3

   Finish the batter

   Gradually whisk in the milk for 1 minute, until the batter is smooth and lump-free.

4. 4

   Rest the batter

   Cover the batter and rest it for 30 minutes, until it looks smooth and the flour is hydrated.

5. 5

   Preheat the oven

   Preheat the oven to 220°C conventional or 200°C fan for at least 20 minutes, until fully heated.

6. 6

   Heat the oil

   Divide the oil among the six wells of a six-hole Yorkshire pudding tin, each about 9 cm across, and heat at 220°C conventional or 200°C fan for 10 minutes, until shimmering.

7. 7

   Fill the tin

   Working quickly, divide the batter evenly among the six shimmering, oiled wells, filling each about halfway.

8. 8

   Bake the puddings

   Bake at 220°C conventional or 200°C fan for 20 to 25 minutes without opening the door, until well risen, deep golden and crisp.

9. 9

   Serve

   Serve the puddings immediately while hot, with crisp edges and soft centres.

Tips

• Use a six-hole Yorkshire pudding tin with wells about 9 cm across so the batter is divided into six generous puddings.
• Have the batter ready before removing the hot tin from the oven, pour into the centre of each well, and return the tin to the oven promptly.
• Keep the oven door closed while the puddings bake to avoid a sudden temperature drop that can make them collapse.

Swaps

• Replace the vegetable oil with beef dripping for a richer, traditional flavour.
• Semi-skimmed milk can replace whole milk, though the puddings may be slightly less rich.

Storing

Cool leftovers, refrigerate in an airtight container for up to 2 days, and reheat at 200°C conventional or 180°C fan for 5 to 8 minutes, until hot and crisp. Freeze for up to 1 month and reheat from frozen until hot throughout.