Make-ahead parmesan Yorkshire puddings

parmesan side dish sunday roast yorkshire pudding

N/A

Serves 6-8

Source

Ingredients

sunflower oil , for the tin

260g plain flour

6 eggs

300ml whole milk

50g parmesan or vegetarian alternative, finely grated

Method

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.