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3 Stir the batter and pour into a jug. At the oven (this is safer than carrying a tin of hot oil
across the kitchen), carefully pour some batter into the middle of the oil in each hole,
remembering that it is very hot. Watch out as the oil will sizzle a bit as the batter hits it. Put
the tins straight back into the oven and bake for about 15 minutes or until the Yorkshires are
well risen, golden brown and crisp.
4 Serve immediately with your choice of roast and all the trimmings.
Tip: To make 14-16 smaller Yorkshire puddings, put 1 teaspoon of vegetable oil into each hole of a
deep muffin tin (each cup measuring about 7cm diameter x 2.5cm deep), then heat up as described in
step 2, before pouring in the batter. Bake the Yorkshires for 12-15 minutes.
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