Yorkshire Pudding

A Sunday roast just isn't complete without a mountain of crispy Yorkshire puddings. Tall, golden, and totally delicious – our perfect Yorkshire puddings are sure to impress. Don't forget to get the oil sizzling hot before adding the batter – it's the secret to getting serious height!

175g (6oz) plain flour
1 tsp salt
3 eggs, beaten
300ml (1/2 pint) cold full-fat milk
150ml (1/4 pint) cold water
10g (1/2oz) goose fat or 15ml (1/2fl oz) vegetable oil

Sift the flour and salt into a bowl. Make a well in the centre and add the beaten egg, milk and water. Whisk until smooth. Pour the mixture into a jug and refrigerate, covered, for 1 hour.
Preheat the oven to gas mark 8, 230C, fan 210C. Place a little fat or oil in each of the compartments of a Yorkshire pudding tray or a 12-hole cupcake tray. Put in the oven and allow to heat for 5 minutes.
Give the batter a final mix just before removing the tray. Carefully pour the batter into the compartments, being careful not to overfill. Bake for 25 minutes or until the puddings have risen and are golden brown.
Tip: To make these suitable for vegetarians, use vegetable oil instead of goose fat.
Freezing and defrosting guidelines
Cook as instructed and allow to cool completely. Then transfer to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To reheat, place the puddings on a baking sheet and cook for 10 minutes in a mederate oven until crisp.