Yorkshire Puddings

As I am a Yorkshire girl I cannot imagine a Roast Dinner without a plateful of Yorkshire Puddings. I love them for me they are the best part of the meal. I sometimes cheat and buy frozen ones but they really cannot compare to homemade. The recipe for these heavenly delights is not an easy one to write down as the feel of the batter is what matters rather than quantities.

Yorkshire Pudding - Makes 24
Approximately 1.5 pts for 2

5 heaped tbsp plain flour
3 medium eggs
1/2 tsp salt
1/4 pt skimmed milk
Water
Vegetable Oil

Add the salt and flour to a mixing bowl and crack in the eggs. Mix to a smooth paste this should not have any lumps. This is heavy work and can be done using a mixer but I find it takes me as long to clean the damn thing afterwards so I just use a fork. Combine the milk gradually and then add water until the mixture is thin enough to coat a spoon.

The important thing to remember is that the oven must be hot. You must pre-heat it to it's maximum setting. When it is hot you can prepare your pudding tins. These should be coated with oil. Not too much as oil expands when it is heated. Put these in the oven for the oil to heat. The pans should be so hot that the oil starts to smoke. When this happens you can take them out of the over, drain any excess oil and fill with the batter, the batter should sizzle when it goes in.

Speed is of the essence you have built up all this heat don't let it get away by dallying. Put the batter in the oven and leave alone. Do not open the door. Do not peek. They will rise. After 20 minutes check on them as if you do not have a fan oven they may need switching so that they cook evenly.

Serve with lashings of gravy.