British chef Gordon Ramsay often shares cooking tips and tricks with fans, including how to make a delicious Sunday roast dinner. One of his classic recipes include how to make crispy Yorkshire puddings.
Method
First, beat the eggs together in a mixing bowl using a balloon whisk.
Sift the flour with the salt, then gradually beat this into the eggs to make a smooth batter.
Whisk in the milk until combined.
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Then, cover and leave to stand at room temperature for about an hour.
Next, stir the batter and pour into a jug.
At the oven, carefully pour some batter into the middle of the oil in each hole, remembering that it is very hot.
Watch out as the oil will sizzle a bit as the batter hits it.
Put the tins straight back into the oven and bake for about 15 minutes or until the Yorkshires are well risen, golden brown and crisp.
Serve immediately with your choice of roast and all the trimmings.
Gordon added his top tip when it comes to making 14 to 16 smaller Yorkshire puddings.
He advised putting one teaspoon of vegetable oil into each hole of a deep muffin tin – each cup measuring about 7cm diameter x 2.5cm deep – then heating up as described above, before pouring in the batter.
Again, bake the Yorkshires for 12 to 15 minutes.