Now that you have made an effort preparing and roasting your chicken, you need to cook home-made Yorkshire puddings, not just warm up shop-bought ones.
Preparing Yorkshire pudding batter is straight forward. Follow my step-by-step guide to see how to make it.
To prevent the formation of floury lumps, mix the ingredients together into a thick batter. So, add milk slowly, only a little bit at a time.
You might need to hold the bowl tight against your body while stirring to keep it steady.
Add a little bit more milk and stir until well combined.
Stirring will become easier as more milk is being added.
Once you reach a thick creamy consistency, your batter is ready. You could also make it a little bit runnier than what you see in the picture above but not too much more. They tell you to leave your batter rest for 15 or 20 minutes but if you follow this method, you will not have any lumps so it will not need to rest.
Use a heavy muffin tin. A heavy tin is preferable as the puddings will cook more evenly.
Preheat the oven at 200 degrees C. Pour about 1 teaspoon of olive oil (or lard or vegetable oil) in each hole and place the muffin tin(s) in the oven for about 10 minutes to heat up. The reason you need to pre-heat the tin is because it helps the batter rise. Once inside the oven, lower the heat to 180 degrees C and cook for about 20 minutes. Do not open the oven door before the puddings have had time to harden otherwise they will deflate.
It is always better to cook more Yorkshire puddings than you actually need. Once cooled, you can then place any leftovers in the freezer, in a plastic bag (removing as much air as possible to reduce the production of ice on the puddings). Use the frozen Yorkshire puddings as and when needed just like you would shop-bought ones. It only takes 5 few minutes to heat up again at 180 degrees C and they are lovely addition to any meal.