Perfectly Easy Yorkies

1. Prepare the Batter

• Mix Ingredients: Up to 3-4 hours before cooking, gather your ingredients: 450ml milk, 4 large eggs, 250g plain flour, and 2 tsp salt.
  • If using a food processor or blender: Add all the ingredients to the bowl and blend until you achieve a smooth batter, which should take about 30 seconds. Make sure there are no lumps.
  • No Processor?: If you don’t have a food processor, whisk the 4 eggs in a large mixing bowl until frothy. Gradually add the 250g plain flour and 2 tsp salt, whisking to combine. Slowly pour in the 450ml milk, whisking continuously until the mixture is completely smooth. This method may take a bit longer to ensure there are no lumps.
• Rest the Batter: Transfer the batter to a jug for easy pouring. Cover it with a clean cloth or plastic wrap and let it rest at room temperature for at least 15 minutes. This resting period allows the flour to fully hydrate and improves the texture of the puddings.

2. Preheat the Oven

• Set Temperature: Preheat your oven to 220°C (200°C for fan ovens) / gas mark 7. This high initial temperature is crucial for the puddings to rise.

3. Prepare the Muffin Tin

• Brush with Oil: Use a pastry brush to coat the holes of a 12-hole muffin tin with 2 tbsp sunflower or vegetable oil. Ensure each hole is generously coated, as this helps create a crispy exterior.
• Heat the Tin: Carefully place the oiled muffin tin in the preheated oven for 5 minutes. This step heats the oil, which is essential for achieving that perfect rise and crispy texture in the Yorkshire puddings.

4. Pour in the Batter

• Carefully Remove Tin: After 5 minutes, use oven mitts to take the hot muffin tin out of the oven. Be cautious, as the oil will be very hot.
• Add Batter: Quickly pour the rested batter into each hole of the muffin tin, filling them about halfway. The batter should sizzle as it hits the hot oil, which is a good sign!

5. Bake the Yorkshire Puddings

• Initial Bake: Immediately return the muffin tin to the oven and bake at 220°C for 5 minutes. This initial high temperature helps the puddings rise quickly.
• Lower Temperature: After 5 minutes, reduce the oven temperature to 200°C (180°C for fan ovens) / gas mark 6. Continue to bake for an additional 30 minutes. Avoid opening the oven door during this time, as this can cause the puddings to deflate. You want to see them puffed, risen, and a beautiful golden brown.

6. Serve

• Remove from Oven: Once the Yorkshire puddings are golden and puffed, carefully remove the tin from the oven. Allow them to cool in the tin for a minute or two.
• Transfer to Plate: Use a fork or tongs to gently lift the puddings out of the tin. Serve immediately while they are still warm, ideally alongside roast dinners or with plenty of gravy. Enjoy the delightful texture and flavor of your perfectly risen Yorkshire puddings!