We’re big fans of yorkshire puddings in our house and although we don’t have them all that often, a sure sign that we need to eat more roast dinners, we always make them from scratch.

I have never liked the ones you buy pre-made that resemble cardboard. So in my eyes, if you’re going to have some yorkshire’s, you have to at least have the real deal!

I get it, it can seem like a faff when you have a lot of other food to pull together for a roast…but if you plan it well, they are simple to pop in the oven 20 minutes before you are ready to serve. You just need to allow enough room in the oven and to not open the door before they are cooked.

I have seen methods where you make a well in the flour and add the eggs already beaten and then the milk until it’s all combined. You can do this, but it seems to make no difference to the outcome of the puddings, so just whizz it all up in one go!

The key is to make sure that the oil is really hot before you put the mixture in. The mixture divides well into muffin tins that I used, making 12 puddings in total. If you have silicon trays then they are the best ones to use, as they will slide straight out after they have cooked, unlike when using non stick baking trays.

Prepare to be wowed by your impressive yorkshire puddings! Serve them immediately as sadly they lose their volume a little when they start to deflate – and enjoy 🙂

For a full list of ingredients including a complete step by step downloadable recipe card, please download yours below: