Light, crisp, and irresistibly fluffy, these Yorkshire Puddings—affectionately known as “Gravy Cups” in our house—are made with a simple batter of eggs, milk, and flour. Perfectly puffed and golden, they’re the ultimate vessel for gravy and an essential addition to any roast dinner.
Crack the eggs into a big bowl, pour in the milk and whisk well. Sieve in the flour, salt and pepper stir until there are no lumps, a hand blender will help to get all the lumps out. Cover and put the batter in the fridge for at least 1-2 hours. Overnight is even better.
To cook: Preheat the oven 220ºc fan, add 1 tablespoon of vegetable oil to each hole of a 12 hole muffin tin, put the tray in the oven to heat the oil - it needs to be piping hot, heat for 15 minutes approximately.
Very carefully lift the tray out of the oven with oven gloves.
Add 2 tablespoons of the batter to each hole (an ice cream scoop is really great for this).
Put the tray back in the oven- don't open the door again. Cook for 10-12 minutes - until puffed up golden and brown. Repeat with remaining batter.
Cool and place on kitchen paper on a wire rack. Serve right away. Or- Make ahead and freeze: Once cooled completely. Place in ziplock bags.
Freeze for 3 months.
To heat: Preheat the oven 180ºc - cook for 3-5 minutes from frozen, make sure they are piping hot.