This is a true classic comfort food and is perfect for using up left overs. I always make them for any meat and veg that are left over. Just stick all the left overs in a pot with some gravy and bake while your Yorkshire puds are rising. Then pop everything into the pud and eat the whole thing – no mess! When me and Tim were in New Zealand the family we were staying with called them ‘Havelock Dumplings’ which always made me chuckle, but whatever you call them and wherever you eat them they will forever be yummy.
These quantities make either 12 small or 2 big puds.
- 3 eggs
- 115g plain flour
- a pinch of salt
- 285ml milk (to measure this I normally just pour the milk into the average large wine glass)
- Vegetable oil
- Whisk the eggs, flour, salt and milk together really well in a bowl and transfer to a jug. Leave this for 30 minutes as it will get smoother as it rests.
- Turn the oven up to the highest temperature and let it preheat fully. As its warming up put a muffin tray (or for big puds I use two cake tins) into the oven. When the oven is up to temperature carefully take out the trays, close the oven door and add a tablespoon of oil to each tray. Pop the trays back into the oven for 5 minutes until they are smoking hot. Open the oven door and slide the oven tray out halfway, pour the batter into each tray and put them back in the oven as quickly as you can.
- Whatever you do – DO NOT open the oven again for another 15 minutes. If you do they will sink and be like deflated balloons. After 15 mins they will be crisp on the outside and fluffy on the inside. If you like them crispy all the way through simply leave them in for another ten minutes.
- Take out, fill with something yummy and enjoy!