Makes 12 | prep 5 mins | total time
- 150g plain flour
- ¼ tsp English mustard powder
- 2 large eggs
- 200ml-225ml cold semi-skimmed milk (or whole milk mixed with cold water)
- 3 tbsp vegetable oil or 25g beef dripping, cubed
Make the batter at least 30 minutes and up to 24 hours ahead; cover and chill. The cooled Yorkshire puddings can be frozen; reheat in the oven until piping hot and crisp.
- Make the batter at least 1 hour ahead of when you want to serve the Yorkshire puddings. Put the flour in a large bowl or jug with the mustard powder and a generous pinch of salt. Combine, then make a well in the centre of the flour and crack in the eggs.
- Using an electric whisk on a slow speed, gradually whisk in the eggs, then in a steady stream add the milk (or milk and water mixture). Once incorporated, increase the speed to high and whisk for 2 minutes until smooth and lump-free. The batter will be the consistency of double cream. Chill in the fridge for at least 30 minutes, or for up to 24 hours to rest. Stir well before pouring.
- Preheat the oven to 240°C, fan 220°C, gas 9.
Tip The key to perfect Yorkshires is in the resting of the batter – for at least half an hour to give the starch cells in the flour time to swell to create a lighter batter. Rest the batter in the fridge rather than at room temperature; the contrast of the cold mixture on the hot fat will give a crisper result.
- Measure the oil into a jug, pour equally between the holes of a 12-hole nonstick muffin tin (or dot with beef dripping, if using). Heat in the oven for 5 minutes until piping hot.
- Remove the hot tin from the oven to a work surface. Carefully pour the batter into the hot oil in each of the holes (it should sizzle).
- Return the tin to the oven on the middle shelf for 20-22 minutes until risen, puffed and golden (don't be tempted to open the door to check during this time). Serve immediately.
My secret ingredient is mustard powder, which, along with a good pinch of salt, gives the puddings that all-important savoury flavour.