The trick to making perfect Yorkshire puddings is to get the fat really hot before you spoon in the batter. Then, once they’re in, resist the urge to open the oven door or you risk ending up with flaccid puds, and that’s just a tragedy.
This post is not sponsored; I provide links to the ingredients that I use so you can see how I calculate my recipe costs, and I may earn a small commission if you click the links or purchase any ingredients. All prices correct at the time of printing and are subject to change.
First preheat your oven to 200°C/400°F/gas 6.
Make a well in the centre of the dry ingredients – admittedly a bit more difficult in a jug than in a bowl but not insurmountable.
Break in the eggs, pour in half of the milk and beat to form a smooth batter. Gradually beat in the rest of the milk.
Check your muffin tins or the large tin: the fat should be smoking hot. Pour or spoon in the batter until each muffin tin is around a third full, or tip the whole lot into a large tin, then return to the oven. Close the door and do not open it for 15 minutes. Be very strict about this!
Open the oven door after 15 minutes and serve pretty darn quick!
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All text copyright Jack Monroe.