Yorkshire Puddings

With Christmas fast approaching, I though it best to start uploading recipes that could be helpful for planning your Christmas Dinner. I know that Yorkshire puddings are not traditionally served on Christmas day, but in my family they are because we love them so much. One of the things I miss most about living in the UK is Sunday roast - roast beef, gravy, roast potatoes, vegetables and of course Yorkshire Puddings! Having moved outside of the UK, Aunt Bessie's Yorkshire Puddings aren't widely available, so I learnt to make my own. They are not very hard to make and take about the same time to make as store bought ones. This recipe comes from Jamie Oliver.

Yorkshire Puddings

Ingredients:

• vegetable oil (for cooking)

• 2 large eggs

• 100 g plain flour

• 100 ml milk

• sea salt

• freshly ground black pepper

​You will also need a 12 hole metal muffin tin

Method:

Preheat the oven to 225 Celsius and prep a 12 hole muffin tray. This is achieved by filling the holes in the first row with oil (3/4 of the way) and tipping the tin up so that the oil flows through to the other rows, thus ensuring that all the holes have the right amount of oil. Put the tin into the oven for 10-15 minutes to heat the oil. Meanwhile, make the batter. Add the eggs, flour, milk, slat and pepper into a jug and whisk together, getting rid of any lumps.

Then once the oil has heated, lift it out and pour the batter into each hole. It will start bubbling up and it may spit. Be extremely careful not to burn yourself! Place the tin into the oven and bake for 12-15 minutes or until risen and golden.

in colour.