Baking Sides

Traditional Yorkshire Puddings

Yorkshire puddings are the ultimate comfort food, and are the perfect accompaniment to your roast beef dinner. For flawless Yorkshire puddings, the trick is to bake them in a really hot oven, so that the batter puffs up and rises. You just need a few simple ingredients to get started!

5 minutes prep, 30 minutes cook

Serves 12

Ingredients

125g plain flour

A pinch of salt

3 eggs

150ml milk

Beef Dripping or Duck Fat (Use vegetable oil for a meat free alternative)

1x Yorkshire Pudding Tray (or deep muffin tin)

Method

Preheat the Miele Combination Steam Oven to Fan Plus 210°C or select Moisture Plus on your main oven, with one manual burst of steam. If you don't have a steam oven, preheat your oven to 230°C/ Fan 210°C/ Gas 6. You can create steam by putting a baking tray half full of water at the bottom of the oven, which will create condensation in the heat.

Mix together the dry ingredients in a medium bowl. After that, slowly pour in the milk, stirring the whole time, so that the batter remains smooth. Finally, crack in the eggs and whisk thoroughly. It's important to give your batter time to rest for at least fifteen minutes before cooking. Once you're ready to start cooking your Yorkshire puddings, transfer the batter to a measuring jug.

You can use a muffin tin to make your Yorkshire puddings. Start off by putting a dessert spoon of the cooking fat into each hole, and then place in the oven to get very hot. You can also use the drippings from roast beef as cooking fat, should you so desire.

Pour the batter mixture into the tray whilst it is still in the oven. Close the door and cook for 25 minutes. Inject the manual burst of steam whether you're using the Moisture Plus or Combination steam function. Cook the Yorkshire puddings until they are dark golden brown and crisp.

Remove from the oven. Serve your Yorkshire puddings with crispy roast potatoes, a rich gravy, seasonal veg and some delicious slices of medium rare roast beef. Any leftover pudding batter can be kept in the fridge and used to make toad in the hole, another traditional British dish.