My Proper Yorkshire Puddings are like the ones that my grandparents generation made. Golden brown, crispy on top, a little puddingy down below and with a hole which is the perfect gravy receptacle. I've has such great feedback from my Yorkie Pud recipe, you should definitely try it too!
Add one of 12 tbsp Vegetable Oil to each of the 12 muffin tin holes. Put the tin in the oven to heat through.
Add 175g Plain Flour into a medium mixing bowl and add 1 tbsp Sea Salt Flakes.
Measure 200 ml Skimmed Milk into a jug.
Crack 2 Large Eggs into the milk and whisk to combine.
Add the milk/egg mixture into the flour a little at a time.
Try to beat out as many of the lumps as possible whilst the mix is a still a thick paste.
Continue to add the rest of the egg/milk a little at a time until all combined.
The batter is ready when it has the consistency of double cream. You can add a little more milk if you need.
Pour the batter into your now empty measuring jug ready for easy pouring, otherwise make sure you have a ladle handy.
Check if the oil in your muffin tin is ready by removing the tin from the oven and very quickly dropping a couple of drops of batter into one hole. If its starts spitting and cooks the batter straight away, its ready. If it just floats there and doesn't do much, return the tin to the oven and give it another 5 minutes before checking again.
Once hot, you need to work quite quickly to pour the batter out into the 12 holes.
Each hole wants to be filled about half to three quarters full.
Put the tin and batter back into the oven as quickly as possible and close the door. Do not reopen the door. Opening the door will result in a sad rise.
You can check how they are looking after 15 minutes. I like my yorkies crispy on the top with a little bit of doughy-ness at the bottom. So like with most things, I probably take them out quite early - when golden brown. If you like them crispier, leave them for longer - a total of about 20 - 30 minutes.
Use a fork or spatula to release them from the tin as soon as they come out of the oven. You can leave them to drain on kitchen paper for a moment if you wish.