Procedure

1) Prepare a 12 cup muffin tray by pouring a little bit of cooking oil into each hole to cover the bottom evenly. Preheat the oven to 230C / 210C fan together with the prepared tray.     By the time the oven has been heated to the right temperature, the oil will be the hot enough for you to use.

2) Meanwhile, prepare the batter for the puddings. Add the flour into a clean bowl and gently mix it around with a balloon whisk to get rid of any big lumps. Add the eggs and keep mixing until they’ve been incorporated and you’re left with a smooth paste. Gradually add the milk and keep mixing until you’re left with smooth pourable batter.

3) Pour half of the batter into a jug, add the grated parmesan cheese and mix well. You can also season the batter with some salt and black pepper.

4) Pour the remaining half of the batter into another jug, add the salt and the rosemary and mix well.

5) Remove the hot tray from the oven, using oven gloves as the tray will be very hot, and quickly, but carefully; evenly pour the parmesan batter into six holes. Repeat with the salt and rosemary batter. The batter should start sizzling as soon as it hits the oil. Place the tray back into the oven and bake for 20 – 25 minutes. The puddings should puff up and be nicely browned. Don’t open the oven during baking as the puddings might collapse or not rise as much as they should.

6) Remove the baked Yorkshire Puddings from the oven and serve straight away. Enjoy!

This recipe has been prepared by flavouЯRythm