Roast dinners are one of my favourite meals to eat! I look forward to them all week, and as stressful as they are to cook, I love it!
However, a Christmas dinner is very different… it feels like twice the work even when it’s only a couple of extra things to cook! This year, we spent Christmas Day at my parents house, so we had our own little Christmas Dinner on Christmas Eve, which was wonderful! There was so much food, but it’s not Christmas unless you can’t move after a meal, is it?!?
This year, I had a chicken roast, and I cooked duck for Joey, both were amazing, and the potatoes were just incredible, so crispy, yet so beautifully fluffy inside! I think I’ve finally nailed a roast dinner! This was the first time I’d ever made Yorkshire puddings and I was so impressed! Normally we just buy the supermarket frozen ones but these were amazing and so so easy to make! What makes it even better and my favourite part, is I didn’t plan on making them, they were a spur of the moment decision, and all the ingredients were staples I already in my cupboard!
The most important trick I found to making sure they puff and rise is to have the heat high, and try (if you can) not the open the oven door! Although I had to open it to keep checking on the rest of the food! I also made these about half an hour in advance so I could time everything else, so I cooked them most of the way, and then just put them back in for roughly 5 minutes to crisp up again just before serving!
I also bought a Yorkshire puddings tin but you can also use a cupcake tin, they will just be a little smaller!
- 70g Plain flour
- 2 medium eggs
- 100ml milk
- Sunflower oil, using when cooking
- Heat the oven to 220C/gas 8
- Pour about 3-4mm of the sunflower oil into each hole of your tray and place in the oven to heat up.
- Add the eggs and flour into a mixing bowl and beat until smooth and all combined.
- Slowly add the milk and continue to beat until the mixture is all combined and you have a smooth silky batter. This is when I like to season with a little salt and pepper but that’s totally optional!
- Remove the hot tray from the oven and carefully pour the batter evenly into each hole – I find it best to transfer the batter the a jug to help with pouring! Place in the oven.
- Bake for around 20 minutes, or until they are golden and have puffed up.