Panama Friendly Yorkshire Puddings

Makes: 12 medium puddings Recipe aimed at use with a gas oven where the heat source is predominantly at the bottom of the oven with the aim of producing puds with a crisp golden shell, soft middle, well-risen and no sticking 🤎 Extra Panama Gas Oven Tips If your oven’s bottom flame is too aggressive, put an empty baking tray on the shelf below the Yorkshires to shield them — this stops over-browning underneath. If your gas oven runs hot, reduce Stage 1 to 220 °C. Humid air can make them lose crispness quicker — keep them in a very low oven (80–100 °C) if holding before serving.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

If you have previously done this, skip this step.

Step 2

Take a metal muffin tin and rub with animal fat. All over the top surface, but particularly inside the muffin holes.

Step 3

Heat your oven to 220°C.

Step 4

Place your greased tin inside and bake for 20 minutes.

Step 5

Turn off your oven and leave your tin inside to cool.

Step 6

Put all ingredients in a blender and whisk.

Step 7

Place in the fridge for at least 2 hours, preferably overnight.

Step 8

Heat the oven to 230°C.

Step 9

Put 1 tsp of fat in each muffin hole.

Step 10

Place the tin on the top shelf to avoid bottom heavy heat.

Step 11

Heat the tin in the oven until the fat is just smoking. Usually 10-15 minutes.

Step 12

Quickly whisk the cold batter once more.

Step 13

Remove hot tin from oven, pour batter to halfway in each cup — avoid drips down the side.

Step 14

Stage 1 — Lift: 230 °C for 15 mins (fan on). Do not open door.

Step 15

Stage 2 — Cook middle: Drop to 190 °C for 12–15 mins. If tops are pale, switch to top heat/grill for last 2 mins.

Step 16

Let sit for 2 mins in tin — steam helps them loosen. Tilt tin or use a silicone spatula to lift.