I love Yorkshire puddings SO much, but I’ve always been a little scared of them even though they’re actually incredibly easy. The only trick is making sure your pan is super hot.
This is Jamie Oliver’s Yorkshire pudding recipe, but I’ve added a pinch of nutmeg to jazz them up a little. (Because I totally know more than a professional chef, obvs.)
You need:
- 100g plain flour
- 100ml milk (I use skimmed because that’s what we have in the fridge)
- 2 medium eggs
- Few turns of salt and pepper
- A small pinch of nutmeg
- Vegetable oil
- A cupcake tin
The original recipe says this should make 12 in a cupcake tin but I’ve found it makes about six. If you want to make more just double the recipe. Basically everything in this weighs the same amount – eggs are around 50g – so for each extra egg you add you need 50g more of flour and 50ml more of milk.
Whisk the flour, milk, eggs and seasoning together until you have a light, lump-free batter. Pour a tiny bit of vegetable oil into each dip in your cupcake tin and pop it in a pre-heated oven at 240°c/gas mark nine.
Leave the oil for a good ten to fifteen minutes to get it SMOKING hot. The only tricky bit now is whipping it out very quickly and pouring the batter into each hole, filling it up about half way. Do this as fast as you can and get it back into the oven. DON’T open the door! Just leave them be for about 10 minutes or until they’re golden.
sarahduggers 
What?!