Add parmesan to traditional Yorkshire puddings and take this Sunday roast side dish to a new level. Make them ahead and freeze them for up to three months.
PREPARATION TIME: 5 mins
COOKING TIME: 25 mins
- sunflower oil, for the tin
- 260g plain flour
- 6 eggs
- 300ml whole milk
- 50g parmesan or vegetarian alternative, finely grated
- Heat the oven to 220C/200C fan/gas 8. Drizzle a little oil into the holes of a six-hole Yorkshire pudding tin, or six-to-eight holes of a 12-hole muffin tin. Put in the oven to get the oil hot.
- Tip the flour into a bowl, season with salt and pepper, make a well in the centre, then crack in the eggs. Whisk until smooth, gradually adding the milk. Transfer to a jug.
- Slide the tray halfway out of the oven and divide the batter between the holes. Bake undisturbed for 25 mins or until puffed and golden. Leave to cool on a wire rack. Will keep in the fridge for up to two days or frozen for up to three months.
- Turn the oven down to 200C/180C fan/gas 6. Sprinkle the yorkshires with the parmesan and cook for a further 5 mins, or 10-15 mins from chilled.
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Source: BBC Good Food: Esther Clark