Traditionally eaten as a first course before meat to take the edge off an appetite, Yorkshire puds are perfect served with roast beef or even enjoyed as a dessert. Add a sweet version in the directions below.
- 12 tsp vegetable oil
- 150 g plain flour
- 1/4 tsp salt
- 4 medium eggs, beaten
- 200 mL semi-skimmed milk
Preparation time 10mins
Cooking time 30mins
Preheat the oven to 220°C (425°F). Pour 1 tsp oil into each hole of a 12-hole nonstick muffin tin and place in the oven to heat through.
2 Meanwhile, sift the flour and salt into a large bowl and make a well in the centre. Beat in the eggs until smooth, then gradually add the milk, whisking until the mixture has no lumps.
3 Pour the batter into a jug. Remove the tin from the oven and carefully pour the batter into the compartments. Return to the oven and cook for about 20 minutes, until the puddings have risen and are golden in colour. Serve immediately.
Per Yorkshire pudding
110cals,5.6gfat, 1.1 g sat fat, 1 g total sugars, 200 mg sodium
Sweet Yorkshire Pud
Preheat the oven to 220°C (425°F). Heat a 1 L roasting tin in the oven for 15 minutes. In a jug, whisk 225 mL semi-skimmed milk with 3 large eggs. Sift 115 g plain flour into a large bowl, stir in 'A tsp salt and 1 tbsp caster sugar, and make a well in the middle. Whisk in the milk mixture gradually until smooth and thick, then rest for 10 minutes. Melt 30 g butter in a saute pan and fry 8 halved stoned plums for 2 to 3 minutes on each side. Stir in 3 tbsp light brown soft sugar and 2 tsp vanilla extract until melted. Brush the hot tin with 15 g melted unsalted butter. Tip in the plums and sugary butter, spread evenly, then pour over the batter. Bake for 20 minutes, until risen and golden. Great with cream.
Prep time: 15 mins Cook time: 25 mins
Per serving 279 cals, 10.8 g fat, 5.2 g sat fat, 22.1 g total sugars, 500 mg sodium