Now it goes without saying that you cannot reinvent the wheel here but I have been told countless things over the years about the most successful yorkshire puddings, which types of flour to use, which type of oil, which type of milk, use sparkling water, don’t use sparkling water, use baking powder or bicarb, or don’t… blah blah blah. Sooo, here is my perfect yorkshire pudding recipe, based on a (Sir) Jamie concept he developed with a chemistry lab:

The following makes four good sized puds so double up if you want eight.

Ingredients

75g plain flour

85g semi skimmed milk

12g water

2 fresh free range eggs

Pinch of salt

Vegetable oil

Method:

Use a metal muffin tin, with 1/4 teaspoon of vegetable oil in each well. Put it in the oven right at the beginning when you start cooking everything else so that it is super hot.

Combine the other ingredients in a jug and whisk. Leave to rest in the until you are 25 minutes from your roast being ready and you can put them in without opening the oven door.

Open the oven, take out the muffin tray and shut the door quickly the retain the heat inside. Pour the mix equally between the four oiled wells and replace in the oven as fast as you can. My whole oven is on 200 degrees when I cook any roast so that is fine.

You then need to sit and wait. I find peeking definitely slows them from rising so go away and do something else and when you return, they will be magnificent.

Eat when hot, crispy and fresh with lashings of gravy!

Enjoy x