Yorkshire Puddings for the Perfect Sunday Roast

Craving that cosy Sunday roast? With winter just around the corner, now’s the perfect time to start enjoying the fluffy yumminess of these golden goodies. And they’re super easy to make!

Serves 3-4

Makes 12

Prep: 5 minutes

Cook: 15 minutes

Ingredients

• 2 large free-range eggs

• 100g plain flour

• 100ml milk

• Vegetable oil

• Pinch of salt

Top tip: for 2 people, half the above ingredient amounts and make 6 puddings

Special Equipment Required 

• Measuring jug

• Whisk

• Cupcake tray

• Teaspoon

Instructions 

1. Pre-heat the oven temperature to 225C/200C fan/gas 9

2. Add a teaspoon of vegetable oil to each cake compartment in the cupcake tin, and pop into the oven for 10-15 minutes until boiling hot

3. Make your batter mix - in a measuring jug measure your milk, then measure and add the flower, and finally the eggs and a pinch of salt

4. Once hot, remove the cupcake tray from the oven and place on a heat-proof surface. Drizzle some of the batter into each compartment into the hot oil (about a tablespoon amount in each)

5. Place tray carefully back into the oven, and cook for 12-15 minutes until the puddings have risen and are golden brown. (Top tip: don’t open the oven door whilst the puddings are cooking - this can prevent them from rising and fully cooking through)

6. Once cooked, remove from the oven and place into a bowl of your choice to serve

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