How to make Yorkshire Puddings at home June 28, 2017 Eating in I was pretty overwhelmed by the amount of likes I got on Instagram when I posted this pic… Turns out people loooove their yorkies which in itself was surprising to me because I didn’t realise many kiwis actually included them in their standard roast fare. I certainly never had them growing up but Tom was a big fan well before we relocated to the UK. During our time in England my love affair with the delightful little gravy holders fully took off. Some of my best memories are from cold Sunday afternoons spent with friends, scoffing down a roast accompanied by a giant yorkie (they make em BIG over there) and quaffing red wine like there was no work tomorrow (there was). If there’s one thing that NZ pubs could learn from the British, it’s how to put on a decent Sunday roast. I’m talking oversized portions, literally swimming in gravy. If you’ve ever had a proper English pub roast then you’ll know just how generous they are with the gravy – so much so that they serve them in large bowl like plates. Actually while I’m on this nostalgic rant I really wish that more pubs here would serve fish finger sandwiches. Most Fridays my workmates and I would head down to The Crown in Soho for the delightful guilty pleasures served with lashings of tartare sauce and usually a pint of cider. But I digress…back to the puds. As I mentioned before, when I proudly posted my homemade attempt at yorkshires I was surprised by how many people commented in amazement that I had created these guys myself. Well, I’ll let you all into a secret – they are easy AF to make at home. I’ve made these a few times since returning from the UK and this gem of a recipe I found on the BBC Good Food site is pretty much fail safe. Guaranteed to impress the rellies when you have them over for Sunday lunch. Ingredients 140g Plain Flour (or roughly 200ml if you don’t have scales) 200ml Milk 4 eggs Cooking oil Method 1. Heat oven to 230C/fan 210C/gas 8. Drizzle a little oil evenly into a 12-hole non-stick muffin tin and place in the oven to heat through. 2. To make the batter, tip the flour into a bowl and beat in four eggs until smooth. Gradually add the milk and carry on beating until the mix is completely lump-free. Season with salt and pepper. 3. Pour the batter into a jug, then remove the hot tins from the oven. Carefully and evenly pour the batter into the holes. Place the tins back in the oven and leave undisturbed for 20-25 mins until the puddings have puffed up and browned. Serve immediately. If you struggle to get through them all you can freeze any leftovers for up to 1 month. A few tips and tricks to help you on your way to homemade Yorkie glory… Use free range eggs to get that beautiful golden colour Make sure the oil is reeeeally hot before you add the liquid batter. Try to resist the urge to open the oven before they’re ready (although to be fair I’m really shit at this and have opened it before without them all deflating luckily). Make more gravy than you would usually as these suckers can hold a lot!