Roast potatoes and Yorkshire Pudding

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Here are my recipes for my Yorkshire pudding and roast potatoes! 

This Yorkshire pudding recipe can be used for toad in the hole also! Just partially roast the sausages first then pour in the Yorkshire mix! 



Yorkshire puddings 

Ingredients 

Sunflower/ veg oil
140g plain flour
4 eggs
200ml milk

How to do

I just used a small deep baking tray, a rectangle brownie tray to be precise! However, feel free to use a muffin tin/ Yorkshire tray. 

Preheat the oven to around 220⁰c and pour some oil in the tray. Enough to cover the bottom. Pop in the oven to let it warm up!

Combine the flour and eggs, whisk thoroughly until fully combined and little to no lumps left. If there is a few, never fear! They'll come out in the next step!

Gradually add the milk, whisk thoroughly until combined. You want a nice smooth mix which has had lots of air incorporated! 

Grab out the tray of oil nice and gently! Pour in the Yorkshire mix and pop in the oven for around 20-25 minutes until risen and nicely browned. I suggest not opening the oven door as it will cause it to slightly deflate! 

I actually made this first and left it on the side before quickly reheating with the rest of my roast! Worked perfectly! 

I do apologise, the corners got attacked as soon as it came out the oven so I didn't get a chance for a photo! 



Roast potatoes 


Ingredients 

As many Potatoes as you wish
A block of lard 


How to do

Preheat the oven to around 180-200⁰c. Pop the block of lard in a deep baking tray and pop in the oven to melt and heat it. 

I keep the skin on my potatoes, mainly because I'm too lazy to peel and I like the skin! I chopped them up to resemble roast potatoes, I opted to do these ones small to cook quicker!

Pop in a saucepan and boil for around 10 mins, we want to slightly cook these so they're lovely and fluffy on the inside! 

Strain and shake the potatoes

VERY carefully remove the baking tray of lard from the oven and pour in the potatoes. Do this facing away from you as they will sizzle. Be sure not to touch the lard, it hurts. Totally not speaking from experience! 

I then seasoned with black pepper and dried thyme I had in my spice rack; however, this is optional! 

Pop back in the oven. Toss in 20 minute intervals until it's at your desired crisp! Mine took around 45 minutes 


I decided not to salt either of these to ensure they were baby friendly; however, if you're just serving to adults salt to your hearts content! 

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