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Fool-Proof Yorkshire Puddings These easy, three egg Yorkshires are soft at the bottom and crispy with a great puff at the top. Five minutes of prep work for the perfect partner to your Sunday roast.
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To make my foolproof Yorkshire puddings I add plain flour, eggs, milk, a little water
0:13
and salt to a large mixing bowl and then beat on high for one minute
0:22
Then cover and rest for at least 30 minutes or even better make the day before
0:28
To make the tins I add a teaspoon of sunflower oil into each cup of the tin
0:34
Then heat the tin for 5 minutes in the oven and then immediately pour the batter into
0:38
the cups trying to get a similar amount in each one. Pop it straight back in the oven and bake for 15 minutes
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