Can you freeze yorkshire pudding

There are so many things going in and out of the oven on the day though, I find it impossible to make them on Christmas day. You can however freeze Yorkshire puddings so I will make up a batch of these in December ready for the big day and pop them in the freezer. Then on Christmas day I can just put them in the oven straight from frozen for minutes just until they are warm.

There is so much to do on Christmas day that I like to make whatever I can ahead of time and freeze it. My Cranberry Sauce and Apple Sauce recipes can also be made and frozen. Then all you need to do is take them out to defrost on Christmas eve. Have you ever tried a Yorkshire pudding? They will work, I promise. Divide the fat between the 12 cups of your Yorkshire pudding tin and place the tin with just the fat into the oven for 15 minutes.

While the fat is heating in the oven whisk together the eggs, milk and water. Once they are completely cold, transfer them to a freezer bag or several that you can seal tightly. Pop them into the freezer, giving them plenty of space while they freeze to hold their shape.

Try to avoid pressing other items down on top of them once they are frozen — they will break and chip easily. If they come out a little dry, next time spray them with a light vegetable before putting them in the oven — but this time, smother them with gravy. If you're not freezing yours, Yorkshire puddings will be fine in the fridge for two days; they'll only take a few seconds to reheat from chilled. If you are freezing your Yorkshires, they'll keep in the freezer for up to a month.

However you store them, make sure they're in an airtight container. Lucy is Editor-in-Chief of Realhomes. Try our super-easy Yorkshire pudding recipe.

The key to making perfect Yorkshire puddings is to let the batter rest before pouring it into smoking-hot fat and then placing in a really hot oven to cook. Yorkshire puddings make the perfect accompaniment to roast meats such as roast turkey with giblet gravy and roast pork with fennel, onions and apples. So ditch buying ready-made puddings; our fool-proof simple Yorkshire pudding recipe will give you the confidence to serve up deliciously golden, crisp and risen Yorkshire puddings every time.

And if you're catering for multiple dietary requirements you can also try this recipe for vegan Yorkshire puddings. Sift flour and salt into a large bowl and make a well in the centre. Add the eggs and half the milk, then mix until smooth.

Gradually add the rest of the milk, continuing to whisk until it has the thin consistency of single cream. When ready to cook, take a non-stick, hole muffin tin and add a teaspoon of oil to each hole. Place the tin at the top of your hot oven and leave for 10 minutes or so until the oil is piping hot.

Carefully remove the muffin tin from the oven and pour in the batter between half and three-quarters the way up each hole. You should hear a sizzle as the batter hits the hot oil. Yes, you can freeze Yorkshire puddings. You can make Yorkies ahead of time and then freeze them until needed, perfect for when you're only cooking for one or two. Once the Yorkshire puddings come out of the oven, allow them to cool completely on a wire rack then pop them into a container or a tightly sealed freezer bag, and freeze for up to one month.

You can freeze Yorkshire pudding mix, just pop it into a tupperware tub or strong freezer bag. Remove from the freezer the night before you plan on cooking it and let it defrost in the fridge overnight. Once defrosted you shouldn't refreeze it, so split the batter into the right volumes for your needs before freezing.