Perfect Little One Cup Yorkshire Puddings

Last time I was home for a roast, my mum decided to make a big Yorkshire Pudding – she couldn’t remember the ingredients as she hadn’t made them for ages, so winged it. The resulting product was more like a scrambled egg batter, than a Yorkshire Pudding. My mum is usually a fantastic cook, so this was really disappointing.

I’ve never made Yorkshire Puddings in my life. That was, until I made these. I saw Jamie Oliver do a recipe using just one cup and three ingredients – it looked so simple!

I thought it was so simple, I’d give it a go! Easy as one (eggs), two (semi skimmed milk), three (self-raising flour).

Preheat the oven to 220 degrees Celsius folks.

The instructions are simple;

Grab a cup, or a large jar. Crack four eggs into it and remember where they fill the jar to, this is your guidance line.

Fill the cup to your guidance line again, this time with the milk, and whisk it into your eggs.

You want to whisk as many air bubbles into your mixture as possible, until it looks frothy – this will help your Yorkies rise!

Now, this is the only part I am still not 100% sure about.

The recipe should be simple – add one cup of flour, then whisk the ingredients together and you have your batter. However I didn’t believe the recipe, as it looked too liquid, and added 1 1/2 cups flour instead. The resulting product was still pretty perfect (Can you tell I’m proud?!) but maybe I should have left it with the 1:1:1 ratio…

Anyway, have a bit of an experiment!

When your batter is ready, leave it to stand for an hour or so in the fridge (I only left mine for 30 mins and couldn’t fit it in the fridge so left it on the side).

Miraculously, it will thicken slightly and in the mean time you can oil your muffin tray.

Well, I didn’t say you had to do it neatly, did I?!

Pour in your batter;

And pop in the oven for 15 minutes. Don’t open the oven door whilst your Yorkies are cooking, they are like precious little souffl├ęs and don’t like being watched while they golden up.

When they’d had 15 minutes, I turned off the oven, and left them in there until I’d finished with the roast (I’ll do that recipe soon) which was roughly 5 minutes.

Take ’em out, scoff one to check it’s not poisoned (you really never know these days) and then serve them up straight away!

Just to let you know, I served these with the Sunday Roast. But they also taste exceptionally good with a good dollop of melted Raspberry Chocolate. See for yourself!