Yorkshire Puddings

I once went to an English friend's house for Christmas dinner where her husband made a roast with Yorkshire puddings. He was despondent that his Yorkshire puddings didn't work and he was beside himself. Everything else was delicious and he spent some time with his head in his hands beating himself up about the Yorkshire puds. To avoid disappointment, Yorkshire puddings really work when cold batter hits hot oil in a hot tray in a hot oven and that makes them rise.

For more cosy favourites like this, take a look at my British recipes.

Yorkshire Puddings

An Original Recipe by Lorraine Elliott

Preparation time: 8 minutes

Cooking time: 20 minutes

Makes about 6-8 puddings

• 6-8 tablespoons oil
• 1 cup/150g/5ozs flour
• 1 cup/250ml/8.8flozs milk
• 4 eggs
• Chopped chives
• Salt and pepper

Step 1 - Preheat oven to 230C/446F. Spoon the oil into the cavities of a muffin tin and place in the oven to heat up. Meanwhile, whisk the flour, milk, eggs and chives together with some salt and pepper. Place in a jug to make pouring easier.

Step 2 - When the oven has reached temperature, pour the batter into the prepared holes about two thirds of the way up and then close the oven door. Don't be tempted to open the door. Bake for 15-20 minutes until browned and puffed.