I may not be a Yorkshire Lass but I have lived here most of my life and over the years I’ve perfected my recipe and technique to make the perfect Yorkshire puds that are loved by my husband’s family and my own.
I always feel Sunday doesn’t feel right unless we’ve had a roast lunch complete with home made Yorkshire puds.
We don’t drink cows milk but I find this recipe works just as well with soya milk.
pinch of salt
115g plain flour
First pre heat your oven, it needs to be very hot. Measure out the milk in a large jug. Crack in the eggs and add the salt and flour. Mix until well combined and frothy. I like to use the whisk attachment on my hand mixer but by hand will work too. Leave to one side, ideally for half an hour. Meanwhile pour a little oil into each hole of your Yorkshire Pudding tin and pop it into the oven to heat up too.
When ready pour the mixture into the tin so each hole is about half full.
TIP don’t overfill the holes
Cook for about 30 minutes until risen and golden.
TIP don’t open the oven to check on them as they may sink
This recipe will make around 16 puds. I like to make a batch and freeze them ready to warm up when needed.