Yorkshire Puddings are such a huge thing in our home that if a roast dinner turns up without them there is a mutiny!

I learned this recipe when I was working as a chef and it has never gone wrong. It is incredibly easy, very quick and simple to adapt to your needs.

This will work no matter what size of cup or jug you are using as long as you are using the same one for all 3 main ingredients. I have used an actual cup measure, in the video I use my coffee cup and when I was working I used a 2 Litre jug. It completely works the same no matter what you use and this is what makes this recipe so perfect.

INGREDIENTS

1 CUP Plain Flour

1 CUP Eggs

1 CUP Milk

Pinch of Salt

METHOD

1. Beat all the ingredients together well and allow to sit for 20-30 minutes before use. You can make it the day before needed as well but you will have to beat it again well.
2. Pour a little oil in whatever container you are using, enough to have a small puddle at the base of the tin of your choice.
3. Place that tin over a hot plate until the oil is smoking.
4. Pour enough batter in each tin to fill to no more than a third of the height of the tin.
5. Place in the oven on the hottest temperature it will go
6. Cook until large and golden brown.

Here is the video … enjoy your Yorkshire Puds 🙂