How GOOD do these Yorkshire Puddings look??!! They are so simple to make, you will never make another roast dinner without them!
They come out of the oven all puffed up and golden, and they are the perfect vehicle for the ultimate mouthful of roast beef/lamb, gravy and maybe a little bit of roast potato too?? One Big Beautiful Mouthful.
I made these last night with our roast lamb dinner, which you can see in the background. Yum, yum, yum! I made 8 for the photo shoot (such a shame!) for impact, but you can make them in any multiples of 2. (I wrote the recipe up to make 4, which I thought would be the most popular amount)
In the above photo I have taken some of the yorkies out of the tin (top, and top left) and sat them back in on their sides so that you can see in to the middle.
To be honest, before I even started food blogging I was so impressed the first time I made these I got my mobile phone out and snapped a photo! – with both my parents and Peter’s parents who were over for dinner, looking on and wondering why I was bothering!
Giant Yorkshire Puddings
- 2 eggs
- 100 ml milk
- 1/2 cup plain/all purpose flour
- 4 tsp leftover fat from roast meat or olive oil (see notes)
- pinch of salt
- Pre heat oven to 220c.
- Divide oil between 4 holes of 1/3 cup capacity non-stick muffin tin.
- Put muffin tin in the oven and heat for 5-10 mins (almost smoking hot).
- Combine all ingredients except oil and mix well to combine, making sure there are no lumps (I use a stick/immersion blender).
- Remove from oven and carefully pour batter evenly amongst holes (it will sizzle).
- Bake for 20 mins.
- Best served immediately.