These proper homemade Yorkshire puddings are crunchy, crispy and fluffy, with a beautiful scent and flavour of Lemon Thyme. Perfect for a Sunday or mid-week roast, with lashings of homemade gravy.
Full Recipe Below and #YouTube Video coming soon!!
The two secrets to getting big, fluffy Yorky Puddings are to have the fat hot and DO NOT OPEN THE OVEN!!! This recipe is for 4 Yorkies, you can adjust as necessary.
Ingredients:
70g plain flour
2 free-range eggs
100ml milk
Sunflower oil
4 hole Yorkshire pudding tray
Rock Salt & Black Pepper
Bunch of fresh Lemon Thyme
Method: Heat your oven to 210 degress celcius. Drizzle a little sunflower oil evenly into the 4 hole Yorkshire pudding trays. Make sure you have enough to cover the bottom, plus a little extra. Pop the oiled tray into the oven to preheat. Put your flour into a bowl and beat your eggs until smooth. Add these to the flour and gradually add your milk and keep whisking until the mixture is smooth and lump-free. Season with rock salt and pepper, grab a nice handful of Lemon Thyme (try to avoid the stalks, just the flowers) and chuck this into the mix. Whisk well and then pour into a jug.
Take your tray out of the oven, and carefully pour the batter into each of the 4 holes, make sure they are evenly distributed and pop this back in the oven for 20-25 mins. DO NOT OPEN THE OVEN!! Only open the oven when the puddings have puffed up and browned.