🥚 Paul’s Sourdough Yorkshire Puddings

INGREDIENTS

• •140g plain flour
• •4 eggs 🥚
• •200ml milk 🥛
• 1 tablespoon sourdough starter (fed or discard – both work!)
• Pinch of salt 🧂
• Oil or beef dripping (for the tray) 🥄

Instructions

1. Make the batter: In a jug or mixing bowl, whisk together the flour, eggs, milk, sourdough starter, and salt until smooth. Let it rest at room temperature for at least 30 minutes. You can even leave it overnight in the fridge if that’s easier. ⏲️

2. Preheat the oven: Set your oven to 220°C (200°C fan). Pop your muffin tray in to heat up with a splash of oil or beef dripping in each hole. This is key for a good rise! 🔥

3. Pour the batter: Once the tray is really hot (like lift-the-skin-off-you-it’s-so-hot!) ⚠️ carefully remove it and pour the batter into each hole, about halfway full.

4. Bake: Return the tray to the oven and bake for 20–25 minutes until they’ve puffed up beautifully and turned golden brown. No peeking! 👀

5. Serve hot: Best eaten straight away. Serve with your roast, or sneak one early with a bit of butter while no one’s looking.

Notes

• Don’t open the oven door while they’re baking. Trust the process.

✌🏼💜💫