Make-ahead parmesan Yorkshire puddings served in a dish

Make-ahead parmesan Yorkshire puddings

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 6-8

Add parmesan to traditional Yorkshire puddings and take this Sunday roast side dish to a new level. Make them ahead and freeze them for up to three months

  • Freezable
  • Vegetarian
Nutrition: Per serving (8)
NutrientUnit
kcal245
fat10g
saturates4g
carbs27g
sugars2g
fibre1g
protein12g
salt0.3g
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Ingredients

Method

  • STEP 1

    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.

  • STEP 2

    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.

  • STEP 3

    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.

  • STEP 4

    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.

Goes well with

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