Big Yorkshire Puddings (Popovers)

Our answer

A Yorkshire pudding (popover batter) is very straightforward and although there may be a few variances in recipes generally you want a recipe with a high proportion of eggs as it is this that gives the yorkshire puddings lift. Try whisking 4 eggs with 300ml (1 1/4 cups) milk and a good pinch of salt until thoroughly combined and slightly frothy. Leave this mixture to stand for 15 minutes then whisk in 250g (1 2/3 cups) plain (all-purpose) flour. The batter is then ready to use.

The second element in a great Yorkshire pudding is to have a very hot oven and pan. Preheat the oven to 220c/gas Mk7/425F. Use a vegetable or sunflower oil or some lard to grease the pan as this oil cooks better in high temperatures. Put a thin layer of oil in the bottom of a deep 30 x 19cm tin or about 1/4 teaspoon oil into each hole of a muffin tin (pan). Put the tin into the hot oven (use a shelf one rung above the centre of the oven) and let the tin and oil heat up while the egg and milk mixture rests for 15 minutes. When the finished batter is poured into the tin it will bubble slightly at the edges but don't worry. Immediately put the tin back in the oven and cook for 15-20 minutes for the muffin tin, or 20-30 minutes for a larger tin, until the Yorkshire puddings are puffed up and bronzed. Serve as soon as possible.