Jamie Oliver’s yorkshire puddings

Made an awesome roast on Sunday, roast veggies, crispy fluffy roast potatoes, T loved his chicken, and yorkshire puddings the size of your fist, made from Jamie’s Ministry Of Food cookbook.


285 ml milk

115 g plain flour

1 pinch salt

3 free-range eggs


Whisk the eggs, flour, salt, and milk together really well, and let it sit for 30 minutes before you use it.

Turn oven to 220/240 and put a 12 cup muffin tray in to heat up for 5 minutes.

Pour 1 tsp of oil in each muffin hole, and put the tray back into the oven to heat until oil is very hot.

Open oven door, slide the tray half out, and carefully pour the batter into the muffin holes.

Close the door and cook for 15 minutes without opening the oven door.

Serve immediately.


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