Yorkshire pudding is the classic accompaniment to a family dinner, and when it comes to family dinners, not many dishes can measure up to a good roast. They’re easy to cook when you know how. They’re hearty, filling, and a crowd-pleaser. They can be really budget-friendly depending on the cut of meat you choose. And most importantly, they allow you to eat as many potatoes as you can under the guise of ‘family time’!
The real VP when it comes to roast meat sides is hands down the humble Yorkshire pudding. If you’ve never tried these traditional British pastries then you need to try. Made from a simple batter and baked alongside the meat, they’re so easy and the perfect vessel for lashings of gravy.
Looking for more sides to serve with your roast?
Ingredients
Method
Preheat oven to 220°C.
In a medium bowl, whisk eggs, milk and flour until smooth.
Heat oil and butter in a small saucepan over low heat until butter melts. Pour half of the oil mixture into a small jug, reserve remaining half in pan.
Divide oil mixture in jug among holes of two 12-hole mini muffin pans. Place in hot oven about 1 minute or until oil mixture is very hot.
Working quickly, divide batter among holes of pans. Bake, uncovered, for about 10 minutes or until puddings rise and are browned lightly.
Meanwhile, reheat the oil mixture in the pan. Add extra flour and cook, stirring, about 4 minutes or until mixture thickens and bubbles. Gradually add combined stock and the water, stirring, until gravy boils and thickens. Stir in soy sauce.
Serve puddings hot with gravy.
