Add parmesan to traditional Yorkshire puddings and take this Sunday roast side dish to a new level. Make them ahead of time and freeze for up to three months.
Heat the oven to 220C/200C fan/gas 8. Drizzle a little oil into the holes of a six-hole Yorkshire pudding tin, or six-to-eight holes of a 12-hole muffin tin. Put in the oven to get the oil hot.
Tip the flour into a bowl, season with salt and pepper, make a well in the centre, then crack in the eggs. Whisk until smooth, gradually adding the milk. Transfer to a jug.
Slide the tray halfway out of the oven and divide the batter between the holes. Bake undisturbed for 25 mins or until puffed and golden. Leave to cool on a wire rack. Will keep in the fridge for up to two days or frozen for up to three months.
Turn the oven down to 200C/180C fan/gas 6. Sprinkle the yorkshires with the parmesan and cook for a further 5 mins, or 10-15 mins from chilled.
Credit: Esther Clark, Good Food
Prep time: 5 Minutes
Cook time: 25 Minutes
Sunflower oil, for the tin
260g plain flour
300ml whole milk
50g parmesan or vegetarian alternative, finely grated.