Flour, milk and eggs... Such simple ingredients can make or break a roast dinner with the perfect pud being light and fluffy with a touch of crunch.
Our top tip for yorkshire greatness is to cook them first before any of the rest of your roast and reheat them slightly later... this will prevent the dreaded deflate from opening the oven door to check on your spuds!
- 4 eggs
- 150 g plain flour
- 175 g whole milk
- 25 g water
- pinch salt
- oil to season your yorkshire pan we like to use rapeseed but olive, vegetable or beef dripping works just as well.
preheat the oven to 200C.
Add all the batter ingredients to a mixing bowl and whisk until smooth. Let the batter rest at room temperature for at least six hours or overnight if you can.
Add a glug of oil/ dripping to each compartment of your yorkshire tin and preheat for a couple of minutes before removing the tin and adding the batter. Fill between 1/2 and 3/4 of each divider and immediately return to the oven.
Keep an eye on the Yorkshires until they fluff up and rise and turn a lovely golden brown in colour, taking about 30 minutes. Remove from the oven and enjoy.