Yorkshire Puddings

Makes 1 large or 12 small 

Yorkshire pudding. Glorious plate-filling towers of crisp, airy perfection erupting Vesuvius-like from the tin – no traditional Sunday roast is complete without them. And they’re not just for having with your roast beef either. Their association with beef is a relatively recent one so your roast chicken, roast pork and vegetarian roasts can feel the Yorkie love too – there are no rules. Apart from gravy – you’ve got to have gravy.

Ingredients

  • 250g plain flour
  • 4 eggs, beaten
  • 150ml milk
  • 150ml water
  • Pinch of salt

Instructions

  1. In a bowl, sift the flour and add the salt.
  2. In a jug, combine the milk and water.
  3. Make a well in the flour and add the eggs.
  4. Start adding the milk and water mixture to the flour mixture and whisk until your batter has the consistency of single cream.
  5. Leave to rest for 20 minutes.
  6. Grease the holes in your tin with dripping or oil and put into a very hot oven.
  7. When the oil or dripping is hot – and we mean really hot – pour your batter into the holes. If the batter doesn’t sizzle, your oil isn’t hot enough.
  8. Cook for 20 minutes until risen and golden brown. And remember, don’t open the oven door until they’re done.