These homemade Yorkshire puddings are so easy peasy and taste so amazing, you will never again even consider buying ready-made yorkies! Better still they rise perfectly every time, only take 5 minutes hands-on time and are practically foolproof.
06Leave the batter to rest for 20 minutes (during which time your oven and muffin tin will heat to the perfect temperature.
07Now you need to work quickly. Remove the muffin tin from the oven, fill each hole two-thirds full with batter and get the muffin tray back into the oven ASAP (DO NOT leave the oven door open while you do this or your oven will cool down too much).
08Cook your Yorkshire puddings for 25-30 minutes or until done to your preferred level of squidgyness/crispness (20 minutes for pale gold and squidgy, 25 minutes for mid gold and crisp with a touch of squidge, 30-35 minutes for dark gold and no squidge).
09DO NOT for any reason open the oven door for the first 20 minutes of cooking time (or they will fall flat!)
10Remove from the oven and eat immediately (if you leave them for any length of time they will lose their crispness and deflate somewhat).
11Serve with roast beef, other roast meats or sausages.