makes 10-12
Ingredients:
3 eggs
115g/1 Cup Plain Flour
a pinch of sea salt, but regular will do
285mls milk
Vegetable Oil
Directions:
Whisk the eggs, flour, salt and milk together really well in a bowl or jug to make your batter.
I do this in a large jug to save washing up.
Pour the batter into a jug if not already in one and put to one side to rest for 30 minutes before you use it – this will help to make it smoother, giving you wonderfully light and crispy puddings.
Turn your oven up to the highest temperature and let it preheat fully.
As it’s warming up, put a muffin tray on to a baking tray and place on the top shelf of the oven.
When the oven is up to temperature, carefully remove the trays, close the oven door and add a tablespoon of vegetable oil to each muffin hole in the muffin tray.
Pop the trays back into the oven for 5 minutes, until the oil is smoking hot.
Open the oven door and very, very carefully slide the shelf with the trays on it halfway out.
Quickly fill each muffin hole with batter, then slide the shelf carefully back into the oven.
Leave the oven door shut for at least 15 minutes, and don’t open it even once to check on how the Yorkshires are doing, otherwise they will end up all sunken, (like mine, pictured above). And yes, I did accidentally open the oven door just after putting the Yorkshires in, to check on my potatoes, but they are still fluffy and light in the centre and crispy on the outside – Perfect!
After 15 minutes, the Yorkshires will be crisp and golden with a soft, fluffy centre. If you prefer them to be crispy all the way through, turn the oven down to 150C and cook them for another 10 minutes.
Remove the tray from the oven once the puddings are crisp, golden and puffed up.
Serve as soon as possible with your roast beef and gravy.
Source: Jamie’s Ministry Of Food