How to make perfect Yorkshire puddings

Chef Jon shows you how he makes perfectly puffed up Yorkshires! (Hint: make sure the cooking fat is sizzling hot!)

serves 12
prep in 10
cook in 30
veggie

3 eggs
150g milk
150g plain flour
50g water

1. Beat the eggs and milk together, then add the flour and a little of the water. Whisk the mixture until the consistency resembles double cream.

2. Heat the oven to 2000C/1800C fan/Gas 6 and place the Yorkshire pudding or muffin tray inside.

3. Pour half a tablespoon of sunflower oil into each tray hole to heat. You can also use beef dripping or goose fat if you prefer.

4. Pour the Yorkshire pudding batter into each tray hole, filling them until they’re about three-quarters full.

5. Bake in the oven at 2000C/1800C fan/ Gas 6 for 30 minutes.

6. After 20 minutes when the puddings should be well risen, reduce the oven temperature to 1600/1700C (1400C fan/Gas 3) and continue to bake until golden brown and crispy.

7. A good Yorkshire pudding should be crispy on the outside but slightly soft and chewy in the centre, with a dent inthe middle.

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