Yorkshire puddings are one of the easiest things to make once you know how. My mum taught me how to make them so I thought it’s about time I show Eva! There is plenty for children to do: weighing/sieving the flour, pouring the milk and, whisking the egg and mixture.
This is the same recipe I use for making pancakes and the batter for toad in the hole.
4oz plain flour, sieved
1 large egg, whisked
1/2 pint of milk
Pinch of salt (optional)
- Preheat oven to 200c. In your muffin tray, put 2-3 teaspoons of oil in the bottom and put into the oven for 10 minutes.
- Whisk all ingredients together until the batter is smooth. Spoon the mixture into the hot muffin tin, careful not to overfill them and cook for 8-10 minutes, or until golden brown and raised.
Don’t be tempted to open the oven door until they have completed their cooking time as they will sink!
I’m preparing my Yorkshire puddings for Christmas Day in advance, freezing them and I will heat them up in the oven for 5-10 minutes.
I have only recently brought a muffin tin so don’t worry if you don’t have one either! Any oven proof dish will do, you can make one big one and cut it up.