I am going to be sharing a few of my favourite recipes to include in a roast dinner over the next few days, but I thought I’d start with one of the most simple yet essential items on your roast dinner plate. The Yorkshire Pudding!
Bam Bam’s favourite part to a roast dinner, he likes to fill them with gravy and pretty much use it as a cup until it’s completely soggy. Then he’ll finish it off and begin on another! Nugget is beginning to pick up on this habit as he is fast becoming a slightly smaller, albeit stockier, version of his older brother! Boy, I think I am in for trouble soon!
You can see Nugget processing his older brothers actions throughout the day, he watches intently and tries his best to mimic his brother’s behaviour and actions…. and whilst I bathe in the wonderment of two little brothers bonding, my idle bubble of observation is quickly burst when a toddler tantrum suddenly erupts and the little one quickly follows suit and begins to cry and/or scream in support of his big brothers actions. Yeah, this mimicking behaviour isn’t always so great….. it’s sometimes a little scary!
So if you fancy making your own little “gravy cups” its very simple, find the printable recipe below.
- 150g Plain Flour
- 1/2 Tsp Salt
- 4 Eggs
- 200ml Milk
- Sunflower Oil
- Place flour and salt into a bowl and add the eggs
- Whisk the mixture until combined.
- Slowly add the milk, whisking and removing any lumps as you go until all the milk has been added.
- Leave to rest whilst the oven heats.
- Preheat your oven to 180 oc
- Using a muffin tin. Drop a small splash of sunflower oil into each hole and place in the oven to heat up.
- Once the tin is hot, remove from the oven and pour your mixture into each section, filling it up halfway.
- Place back in the oven for 20-25 minutes and resist the urge to open the oven beforehand.
- You can freeze your puddings after they have cooled to use for a future meal, just place in a hot oven straight from the freezer to warm through for a minute or two before serving.