Tom Kerridge's Giant Yorkshire Puddings
Yorkshire puddings are the ultimate partner for juicy roast beef and Tom's are extra large and extra tasty. Making the batter ahead of time allows it to rest and produces crispy, beautifully risen puds every time. Just don't be tempted to open the oven!
Ingredients
Special Equipment:
Method
- Crack the eggs into a medium mixing bowl, and then pour in the milk.
- Whisk until well combined and then sprinkle in half the flour. Whisk again, ensuring all the flour is combined and then add the remaining flour.
- Whisk again until the batter is smooth, but don't worry too much about any small lumps, as these will disappear during resting.
- Pour the batter into a jug, cover and rest in the fridge for at least 4 hours, but ideally overnight if you have time.
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