BUT, what if we told you that you didn’t need to reach for the frozen versions stuck to the sides of your freezer drawer? All you need to do is grab your favourite mug and you’re set!
The trick to making Yorkshire puddings without measuring is to use equal quantities BY VOLUME. And note the emphasis on volume, because it’s not by weight. A big difference.
All you need to do is fill a mug, a bowl or even a Tupperware box with equal volume of flour, beaten eggs and milk and you’ll have a perfectly good batter.
And if you’re still a little stuck let me break this down even simpler. You want your plain flour to completely fill your mug to the brim. Then the same for beaten eggs, and then the same for the milk. These three items may weigh completely differently, but it’s the volume we care about.
However, if this scares you, and you definitely need measurements – no fear! Our foolproof recipe uses 150g plain flour, 4 beaten eggs and 200ml milk. Not forgetting the vegetable oil or beef fat you’re going to need to help that batter rise.
So there you go. No scales? No problem!