Giant Yorkshire Puddings

These yorkies make the perfect partner to any roast. So quick and easy to make, you won't make another roast dinner without them!

Course Side Dish

Cuisine Modern Australian

Total Time 30

Servings puddings

Calories 69kcal

Author Lee-Ann Grace

Ingredients

2 eggs
100 ml milk
½ cup plain/all purpose flour
4 teaspoon leftover fat from roast meat or olive oil (see notes)
pinch of salt

Instructions

Pre heat oven to 220c.
Divide oil between 4 holes of ⅓ 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.

Notes

I actually use the fat that has rendered from the roast lamb - but they will work just as well with olive oil - I think they just taste a bit better with the lamb fat!

Depending on how they cook (as you can see from the photos) some cook with holes in the centre and some don't. Occasionally the ones with holes in the centre will have some oil left in the middle which you may need to tip out before serving.

This recipe is easy to multiply or divide. For every 2 yorkies you need 1 egg, 50ml milk and ¼ cup plain/all purpose flour.

This recipe can feed 4 or 8 - depending on the size of the meal you are serving them with, plus your general appetite for yorkshire pudding!

*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*

Nutrition