Yorkshire puddings of course – but they can be somewhat tricky.If you struggle to get a good rise and golden colour then don’t worry, because MasterChef finalist Bart Van Der Lee has shared his top tips.And, his method may be a little unusual, but we promise that it works.Cooks in the North of England originally cooked their Yorkies under the beef so that it could absorb the dripping, but this isn’t always necessary.To make the perfect batter, Bart explains that you need 100ml of sunflower oil, four eggs, 200ml of whole milk and 200g of flour.He told the Metro: “My favourite way of making Yorkshire puddings is those non-stick 12 cup muffin trays.“Start by whisking your eggs to get some nice air in your batter which will make them rise.
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