Ahhh good old winter is here. The season of onesies, crisp mornings, cosy nights in and comforting roast dinners. Speaking of roast dinner, is ANY Sunday roast or Christmas dinner complete without a fluffy Yorkshire pudding (or two)? That was a rhetorical question by the way, and that answer is no, it is not complete. If you think it’s complete without a Yorkshire pud then I don’t like your vibe- get out.
But seriously, this recipe is so easy it’d be a crime not to give it a go! Plus, fresh homemade Yorkies are far more superior to frozen bought. Especially these ones, as I’ve flavoured them with some dry rosemary (you could use fresh herbs too). If rosemary isn’t your thing, you could try a different herb (or spice)- let your culinary imagination run wild!
Really important point to mention here- before spooning the batter into the bun tray, please make sure your oil is piping, piping hot otherwise you’ll end up with pancakes- not a good look.
A little tip- if you want to make the batter ahead of time, its fine in the fridge for a good few hours, just make sure you give it a stir again before spooning the batter into the tin.
Keep your eyes peeled by the oven door when they rise up- it’s a beautiful sight!
Makes 14-16 Yorkshire puddings
Prep time: 10 minutes
Total time: 30 minutes
For the Yorkshire Puddings:
70g plain flour
1 tsp dried rosemary (or other herb)
Salt & pepper to taste
Preheat the oven to 230°C/210°C fan and drizzle a little sunflower or vegetable oil in the holes of a bun or muffin tin, just enough to cover the bases. Place the tin in the oven to get the oil nice and hot whilst you make the batter.
Make the batter. In a medium bowl, add flour and eggs and whisk until smooth. Gradually pour in the milk, whisking as you go. Season with the dried rosemary, salt & pepper.
Remove the hot tin from the oven and spoon the batter into each hole, working quickly. I spoon in around 20ml of batter into each, so a little bit more than a tbsp. The hot oil should appear to encase the batter, a good sign that your oil is hot enough.
Bake for 20 minutes until puffy and well browned.