They might a controversial item on the Christmas dinner plate (Picture: Getty Images)
Yorkshire puddings are be a controversial inclusion on the Christmas dinner plate.
Some argue they should only be served with beef, but even if you’re sticking to turkey, why deprive yourself of a Yorkie?
You can buy some from the supermarket but making your own is actually really quick and easy.
Follow these steps to get a beautifully risen and crispy pud.
The main ingredients for Yorkshire pudding batter is eggs, milk and flour but letting it rest can help get them fluffier.
Add the wet ingredients to the flour slowly, whisking inbetween to stop lumps.
Tom Westerland, Head Chef at Crockers, explains: ‘Christmas dinner wouldn’t be Christmas dinner without yorkies – whether you’re having beef, turkey or sit in the nut roast camp.
‘Make your batter the night before – it yields a fluffer, bigger, better Yorkie. Just cling film it and leave it to rest in the fridge overnight.’
In her recipe for Great British Chefs, Lisa Goodwin-Allen uses a 28 x 18cm roasting tray, creating one large pud to share.
You can buy Yorkshire pudding trays or make slightly smaller ones with a muffin tray.
The size will affect the cooking time slightly so keep an eye on it.
Get your oil very hot
Lisa explains that you need to get the fat smoking hot to get the perfect Yorkshire pudding.
She turns the heat up to 220C and puts the tin, with the fat in the oven for 10 minutes before pouring the batter in.
Once your oil is hot enough, you want to get the batter in without losing too much heat.
Tom adds: ‘My top tip to get that picture perfect, classic Yorkshire pudding shape (and stop them going wonky) is to heat the oil/fat properly and pour the batter directly into the very middle of the tin.’
Making your batter in a jug makes the process much easier.
Don’t open the oven door until the end
It can be tempting to take a look at how they are doing by opening the oven door but this allows all the steam to escape.
To keep them crisp and risen, wait until the time is almost up to open the door.
Chefs at Waitrose do recommend doing this a few minutes before the end of cooking time to really crisp them up but not before then.