A plate piled high with the best of the best features of a roast dinner is how our Christmas dinner is served. Whether you believe Yorkies should only be served with beef or if you’re a bit more flexible Christmas dinner should be your exception. This is a great get-ahead recipe as these can be frozen for one month and reheated in just 10 minutes. You’ll get 8 big or 12 small out of this recipe.
140g plain flour
Oil for cooking
- Pop the oven on at 230 degrees and allow to preheat as you whip up your batter.Fill a muffin tin with a small amount of vegetable oil and stick in to heat up with your preheating. For this recipe preheating and getting that oil really hot is super important for how your final Yorkies will turn out so don’t skip this step.
- In a large mixing bowl sift your flour to help you reduce lumps later and beat in the eggs one at a time.
- Slowly combine the milk and whisk super quick until you make a thick smooth batter - with no lumps - that can be easily poured. Season well with salt and pepper then transfer to a jug for easy pouring.
- Take your muffin tin out of the oven and fill each hole half full with the batter and return to the oven. Once in there do not open the door otherwise you will get pancakes and not puffed up Yorkshires.