
Perfectly puffed and golden brown, these small-batch Yorkshire puddings are the ultimate side for a cozy roast dinner. This simple recipe ensures a lump-free batter and high-rise results every time.
In a small jug or mixing bowl, add the plain flour and beat in the egg until the mixture is smooth.
Gradually whisk in the milk, adding one tablespoon at a time and mixing thoroughly between additions to ensure a lump-free batter. Season with a pinch of salt and pepper.
Optional: For the best rise, let the batter rest at room temperature for 1 hour, or cover and chill in the refrigerator for up to 4 hours.
Preheat your oven to 230°C (210°C fan/gas mark 8). Divide the sunflower oil evenly between two holes of a Yorkshire pudding tin or four holes of a standard non-stick muffin tin.
Place the tin in the oven for about 5 minutes until the oil is shimmering and smoking hot.
Carefully remove the tin and quickly pour the batter into the hot oil. Immediately return to the oven and bake for 20–25 minutes without opening the door, until the puddings have puffed up and turned deep golden brown. Serve immediately.
The secret to a great rise is ensuring the oil is smoking hot before adding the batter and never opening the oven door during baking. If you have leftovers, these freeze beautifully for up to a month; just reheat from frozen in a hot oven for a few minutes until crisp.





